I really don't have any answers to give you, I own the book but haven't dug into it yet.
I can tell you this, Greg Noonan Owned Vermont Pub and Brewery until he passed away, and the Wee Heavy Scotch Ale on tap there was the most magical drink I've ever had in my life; if that mans recipe stated I had to brew it naked on a full moon with a flower pot on my head, I would; I mean OK i tend to do most of that stuff anyways, but the flower pot would make it weird.
My Wee Heavy Scotch Ale recipe
16lb 0oz American 2-row
0lb 8oz Crystall 100L
0lb 4oz Roasted barley
1oz centennial at 45mins remaining
1/2oz centennial at 30mins remaining
1/2oz centennial at 15mins remaining
Wyeast Scotch Ale 1728
2oz Irish moss at 15mins
Make a 1qt yeast starter over two days +/-
heat 1qt water/lb of grain (thick mash) to 170deg strike temp
hold at 158deg for 90mins
sparge for 30mins at 170deg
boil 1 gallon of run-off for 30mins (seperate from actual boil)
add caramelized run-off to boil kettle, boil for 90mins
hop additions as noted above (45 remaining, 30 remaining, 15 remaining)
cool wort, add to primary, aerate well, pitch, store at ale temperature for 15-30 days.
Rack to secondary, cool condition (lager temps) for an additional 30 days.
Prime with corn sugar (5oz corn sugar)
bottle age minimum one month, will get better with age.
OG: 1.092 FG: 1.027 ABV: 8.7%
1.) Attempt to make your sparge volume large enough so you wind up with 5 gallons at the end of the boil.
2.) I used centennial because it's what i had on hand, you can use anything to land you in the 40-50IBU range.
3.) It was suggested to me to have a single hops addition at 45mins remaining, as that's more in line with the style, but I love my Centennial hops.
Hope this helps.
This recipe was something I put together years ago, I brew it once a year and haven't changed it since Noonans death, because I got input from the staff at VPB to help work the recipe.
I have made this previously Partial Mash, but don't know where that version is, my old brew book got lost in the shuffle moving from VT to NYC to CT so I don't have all of my recipes/notes anymore.
Fermenting: Apfelwein x2
On Tap: apfelwein, coffee porter, IPA, Very Pale Ale
Up Next: fix/replace the keezer
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