Krullsplitter Wee Heavy (2nd Place in HB Comp) - Home Brew Forums
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Old 09-14-2013, 04:50 PM   #1
lostcheesehead
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Join Date: Aug 2013
Location: Jonesboro, Arkansas
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Recipe Type: All Grain    Yeast: Scottish Ale (Wyeast #1728)    Yeast Starter: 2L    Batch Size (Gallons): 5    Original Gravity: 1.090    Final Gravity: 1.029    IBU: 21    Boiling Time (Minutes): 60    Color: 15.6 SRM    Primary Fermentation (# of Days & Temp): 14 days @ 66F    Secondary Fermentation (# of Days & Temp): --    Tasting Notes: Rich, complex malt base with a hint of smoke bite. Benefits greatly from aging.   
13 lbs 4.0 oz Maris Otter (Crisp) (4.0 SRM)
1 lbs 6.0 oz Caramel/Crystal Malt - 10L (10.0 SRM)
1 lbs Brumalt (23.0 SRM)
5.0 oz Peat Smoked Malt (2.8 SRM)
4.0 oz Roasted Barley (300.0 SRM)
0.50 oz Simcoe [13.00 %] - Boil 60.0 min
0.25 oz Fuggles [4.50 %] - Boil 10.0 min
1.0 pkg Scottish Ale (Wyeast Labs #1728)

Brewhouse Efficiency: 75%

Single infusion mash at 158F for 60 minutes. Boil 60 minutes, add hops as directed and whatever finings you'd like. Yeast nutrient is highly recommended.

This style was one of the first I tackled when I started brewing. When I was a newbie I asked my friends to give me beers they wanted, and I would attempt to meet their standards. One of my friends looked through a beer styles list and was tickled by the name "Wee Heavy", and so the task of brewing it was born. Now, many years later, I have refined the recipe to the point where this beer took 2nd place in the Scottish and Irish Ales category at a local competition last year. Kinda hoping to nab 1st place - perhaps next year!

I know Simcoe is a strange hop to use, but I wanted something high alpha to crest the beer just into the bitterness style guidelines. I also toned down the peat malt over the years, as not everybody enjoys sticking their nose into a peat fire. Bottle after two weeks of fermentation and then sit on it for at least two months, though if you save some bottles for long-term aging (2 years is the longest I've gone) you will be treated to an amazing aging profile, thanks to the dark malt and alcohol. BeerXML file attached for interested parties.


File Type: xml krullsplitter.xml (14.2 KB, 199 views)

 
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Old 02-06-2015, 06:14 AM   #2
djelemenohpee
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Join Date: Mar 2012
Location: Burlingame, california
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thanks for posting the recipe. might try to tackle this one soon



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Old 02-06-2015, 07:17 PM   #3
Mason25
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Join Date: Mar 2013
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What is the average OG and FG; or just ABV?
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Old 02-09-2015, 03:08 PM   #4
lostcheesehead
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Join Date: Aug 2013
Location: Jonesboro, Arkansas
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Using the mashing profile I indicate, you can expect to get close to the following:

Original Gravity: 1.090
Final Gravity: 1.029
ABV: 8.1%

 
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