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Old 12-18-2009, 12:34 AM   #11
Jmiltime
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Nov 2009
Az
Posts: 105

The peated smoke flavor should mellow out with time. I recently kegged a recipe that had 6oz of peated in it. It was overwhelming after about 5 weeks but has now been about 8 and I think it's almost perfect. Balanced out very nicely. I will probably go with 3-4oz next time, but it is a very nice flavor to have in a scottish ale. Give it a few more weeks and see what you think.

 
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Old 12-22-2009, 07:46 PM   #12
JCourtland
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Jan 2009
Buchanan, MI
Posts: 21

I got all the supplies, I'm going to brew this this weekend. I just have one question. When do you put in the Lyle's Golden Syrup.
Cheers,
Jeremy
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Old 12-28-2009, 03:26 PM   #13
ohiobrewtus
 
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Quote:
Originally Posted by JCourtland View Post
I got all the supplies, I'm going to brew this this weekend. I just have one question. When do you put in the Lyle's Golden Syrup.
Cheers,
Jeremy
I'd wait until the last 15 minutes or so of the boil to add the Lyle's.
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Well, if you *love* it.... again, note that my A.S.S. has five pounds.

 
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Old 01-07-2010, 03:36 AM   #14
mojotele
 
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I adapted this recipe to a partial mash, and I'll be trying to brew it next week. My LHBS doesn't have "Black Barley," so I subbed Roasted Barley. Between that and the changes needed to do a partial mash, I hope it will come out pretty similar! I'll keep you posted. Thanks for the recipe!

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Old 01-07-2010, 02:22 PM   #15
Talloak
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Dec 2008
Austin, TX
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Update: I made this back in May, and bottled it sometime during September. The flavors are starting to meld together like I had hoped. I have about 20 12 oz bottles left, plus 6 22 oz bottles. I am just going to keep aging them. Its a pretty damn good Strong Scotch.
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Old 03-08-2010, 03:33 AM   #16
mojotele
 
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Jan 2010
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Just cracked one open after bottle conditioning for 3 weeks, and this beer is fantastic! Very malty, as it should be, but it isn't sickeningly sweet - in my opinion, it is just sweet enough. I cut the amount of peated malt in half, and I can't detect any smokiness at all. I'll have to use the full amount next time. I'll post my partial mash version later.



Here's my partial mash recipe:

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 4.00 gal
Estimated OG: 1.081 SG
Estimated Color: 17.4 SRM
Estimated IBU: 27.0 IBU
Brewhouse Efficiency: 66.00 %
Boil Time: 60 Minutes

Ingredients:
------------

4.00 lb Light Dry Extract (8.0 SRM)
3.30 lb Pale Liquid Extract [Boil for 5 min]
1.00 lb Lyle's Golden Syrup [Boil for 15 min]
2.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.56 lb Caramel/Crystal Malt - 60L (60.0 SRM)
0.25 lb Biscuit Malt (23.0 SRM)
0.19 lb Aromatic Malt (26.0 SRM)
0.13 lb Peat Smoked Malt (2.8 SRM)
0.09 lb Black (Patent) Malt (500.0 SRM)
0.09 lb Roasted Barley (300.0 SRM)
1.30 oz Goldings, East Kent (pellet) [5.00 %] (60 min)
0.50 oz Goldings, East Kent (pellet) [5.00 %] (15 min)
0.28 oz Fuggles (pellet) [4.00 %] (15 min)
1.08 oz Fuggles (pellet) [4.00 %] (5 min)
1.00 tsp Irish Moss (Boil 15.0 min)
1 Pkgs Edinburgh Ale (White Labs #WLP028)

As I said, I cut the peat smoked malt in half. I will use the full amount next time. I also used the late extract addition method to boost hop utilization.


 
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Old 05-06-2010, 03:51 PM   #17
CarbonatedColon
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Apr 2010
Moonstone, ON CANADA
Posts: 25

How long does this Wee Heavy (Extract version) need to spend in the primary and the secondary?

Also - I am very new to brewing and I'm not questioning the recipe. The amount of hops seems high for a Scotch Ale .... how did this turn out as far as hop bitterness?
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Old 05-06-2010, 04:35 PM   #18
ohiobrewtus
 
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This beer doesn't need to spend much more time in primary/secondary than most other beers - 4 weeks or so should be plenty.

IBU range as listed in the style guidelines are 17-35, so this falls right about in the middle. The bitterness is barely perceptible.
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Old 06-13-2010, 03:11 AM   #19
ThreeTaps
 
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Aug 2009
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I'll be brewing this next month (maybe in a couple weeks if I can manage it). It'll be my biggest one yet! Perfect for setting aside in the primary for a month, then letting them bottle condition for 1-2 years. I've been wanting a good beer to celebrate my Master's graduation in June of 2012, so this will be it.

In all reality though, I'll probably have this one consumed (minus a sixer) by the end of this year, then make another batch. Hah.
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Old 06-14-2010, 02:18 AM   #20
mojotele
 
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This one tastes very good with only a few months of bottle conditioning. The flavor definitely needs time to evolve, though. I drank a few after three weeks and it was rather sweet, probably because some priming sugar was left over. After a month or so, it was just right.

 
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