The recipe + process is:
The Claymore - Whiskey Barrel Smoked Wee Heavy
6 gallon batch
?FG: 1.027 <- serious guess lol
12 lbs 2 row
2 lbs rauch malt
4 lbs smoked malt
2 oz lightly peated malt
1 lbs amber malt
8 oz RED MILL Scottish Oatmeal
8 oz crystal 120
8 oz. Carapils
4 oz. Caramunich
4 oz. Caravienne
4 oz biscut malt
2 oz aromatic malt
1 oz. [email protected]
.50 oz. Fuggles @40
.50 oz. [email protected]
5.75 oz. Lyles golden syrup. (1/2 the bottle @ flameout)
Irish moss @ 15
Yeast: Scottish ale - 2L starter
Secondary onto JD whiskey barrel chips toasted @ 250 for 20 min. to taste.
Mashed @ 155F for 60 min. Second runnings @ 157F for 60 min and Mashed out @ 168 for 30 min.
(*This was all done on my stove top)
I immediately after collecting the 1st runnings brought it to a boil. It was stirred, to prevent scorching, and boiled the entire time! Part of the category description mentions long boils and caramelization flavors, so I wanted that! 2nd runnings were added to the the 1st runnings and then what did not fit was brought to a boil in a separate kettle. Collected the mash out runnings and added that to the 2nd runnings. I brought both pots to a boil split the hops in 1/2 per pot and started the long 90 min boil.
Near the end I dumped the 2nd kettle into my big kettle when it could all fit inside and added the final hop addition, moss and syrup to this. I boiled off a LOT of liquid and believe to have achieved a very true "Wee Heavy"per description.
After primary fermentation, toast 1/2 lbs of Jack Daniels whiskey barrel chips and rack to that until the flavor is perfect. (about 3-5 days)
Link to thread: http://www.homebrewtalk.com/f14/claymore-252741/
Note: In the original thread I used the entire bottle of the Lyle's Golden Syrup. This made the Wee Heavy a little to "caramely" but it is/has aged out well. In hindsight, I highly recommend using 1/2 the bottle per THIS recipe. When I brew this again this year, I will be following this recipe.
No one that has tried this has disliked it. It is/has aged well and is hard to keep around for extended aging. I have dated labels and am planning to try to save these for vertical tastings.