Scotch Strong/Wee Heavy thoughts? - Home Brew Forums
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Old 11-10-2013, 12:16 AM   #1
idle138
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Oct 2013
La Grande, Oregon
Posts: 11


Here is my next Wee Heavy idea. Any feed back would be great.

6 Gal.
180min Boil
OG: 1.090
FG: 1.020 estimated

19# GP
5oz Black Malt
1oz Peated Malt

2oz [email protected] for 29 IBU

Nottingham yeast

3 week primary @ 60
3 month secondary with heavy oak cubes

thoughts? concerns?

 
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Old 11-10-2013, 12:25 AM   #2
gpack
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Oct 2012
Wilmington, North Carolina
Posts: 158
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I would use roasted @ around 4 ounces (instead of Black), you can darken it up a little with C120 or a darker English Crystal (155L?). Mash pretty high.

Skip the smoked. 1 oz wouldnt do a whole lot anyway.

Use WLP028. Pitch alot, I mean alot of yeast to keep it as clean as possible. Ferment cold.

 
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Old 11-10-2013, 12:27 AM   #3
gpack
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Oct 2012
Wilmington, North Carolina
Posts: 158
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Fewer higher alcohols with a large pitch.

 
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Old 11-10-2013, 12:39 AM   #4
Cider123
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Nov 2010
, Maine
Posts: 1,129
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I would suggest reading page 124 from Brewing Classic Styles on how to create that slight smoky flavor without the use of smoked malt.
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Old 11-10-2013, 02:48 AM   #5
idle138
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Oct 2013
La Grande, Oregon
Posts: 11

Thanks for the feed back. Going to switch out the black for roasted. all i have is danstar nottingham yeast. Anyone have experience with this yeast for this style? Has anyone done oak cubes in secondary? How were the results?

 
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Old 11-10-2013, 07:58 PM   #6
tennesseean_87
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Aug 2011
Bismarck, ND
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Usually there is a good bit of caramel in there, right? Or are you planning to reduce your first runnings? I think I'd bump up the IBUs a little, made to 50 or so. It seems like a lot, but in a 1090 beer, it isn't.
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Old 11-12-2013, 03:10 AM   #7
idle138
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Oct 2013
La Grande, Oregon
Posts: 11

I think the 3 hr boil will give the beer a good carmel flavor without reducing first runnings and or adding caramel. I think i will up the IBU's. The aging and abv with this beer will mute the hops.....but id like them to be noticable.

 
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Old 11-12-2013, 02:28 PM   #8
tennesseean_87
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Aug 2011
Bismarck, ND
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Oops, I didn't notice that. You might save some time/money by just reducing the first runnings, but that would probably have a different effect on the beer. I'm sure it'll be good either way!
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#8 Corks in Belgian Bottles Hold Carbonation
Increasing Pipeline Diversity
Drinking: Irish Red, Hoppy Brown, Belgian Export Stout, Oktoberfest, Dubbel
Fermenting: Belgian Saison, Session Steam(ish)
On Deck: Pilsner/Schwarzbier split batch, Berliner Weiss? White IPA?

Youtube Channel on Homebrewing ::: Youtube Channel on Pipe Smoking

 
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Old 11-12-2013, 07:57 PM   #9
idle138
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Oct 2013
La Grande, Oregon
Posts: 11

Has anyone ever fermented Nottingham in the low 60's?

 
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Old 11-13-2013, 03:48 PM   #10
tennesseean_87
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Aug 2011
Bismarck, ND
Posts: 1,487
Liked 134 Times on 98 Posts


I've done psuedo-lagers in the mid 50s. It works and is pretty clean.
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#8 Corks in Belgian Bottles Hold Carbonation
Increasing Pipeline Diversity
Drinking: Irish Red, Hoppy Brown, Belgian Export Stout, Oktoberfest, Dubbel
Fermenting: Belgian Saison, Session Steam(ish)
On Deck: Pilsner/Schwarzbier split batch, Berliner Weiss? White IPA?

Youtube Channel on Homebrewing ::: Youtube Channel on Pipe Smoking

 
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