neomantra
Well-Known Member
Tried this at the bar this weekend and was impressed. I looked around the forums and the web in general and didn't see any clone recipes posted. Here is the description from their web site:
I've got most of what I need from that, but I'm not sure what to go with for the grain bill. I've never brewed a wee heavy before. In some of my recipe books it seems like peated malt, aromatic malt, and crystal 55-60 are fairly common to this style so I ball parked some amounts based on other wee heavy clones. Also, a procedural note; based on what I've read it sounds like I should remove some of the wort and carmelize it. Some of these other recipes I looked at suggest taking out 4 cups for this purpose.
Any thoughts on any of this from folks who have more experience with this style would be appreciated!
Bear Republic Heritage clone - Strong Scotch Ale
==============================
Batch Size: 5.250 gal
Boil Size: 7.275 gal
Boil Time: 90.000 min
Efficiency: 80%%
OG: 1.079
FG: 1.021
ABV: 7.5%%
Bitterness: 17.1 IBUs (Tinseth)
Color: 11 SRM (Mosher)
Fermentables
===============================
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) UK Grain 13.000 lb Yes No 78%% 3 L
Peat Smoked Malt Grain 2.000 oz Yes No 74%% 3 L
Aromatic Malt Grain 6.000 oz Yes No 78%% 26 L
Crystal 60L Grain 1.000 lb Yes No 74%% 60 L
Total grain: 14.500 lb
Hops
=======================================
Name Alpha Amount Use Time Form IBU
East Kent Goldings 5.0%% 1.000 oz Boil 60.000 min Pellet 13.7
East Kent Goldings 5.0%% 0.500 oz Boil 15.000 min Pellet 3.4
Yeast
===============================
Name Type Form Amount Stage
Wyeast - Irish Ale Ale Liquid 0.528 cup Primary
Mash
===========================================
Name Type Amount Temp Target Time
Conversion Infusion 4.531 gal 178.629 F 156.000 F 90.000 min
Final Batch Sparge Infusion 4.754 gal 187.845 F 168.200 F 15.000 min
I've got most of what I need from that, but I'm not sure what to go with for the grain bill. I've never brewed a wee heavy before. In some of my recipe books it seems like peated malt, aromatic malt, and crystal 55-60 are fairly common to this style so I ball parked some amounts based on other wee heavy clones. Also, a procedural note; based on what I've read it sounds like I should remove some of the wort and carmelize it. Some of these other recipes I looked at suggest taking out 4 cups for this purpose.
Any thoughts on any of this from folks who have more experience with this style would be appreciated!
Bear Republic Heritage clone - Strong Scotch Ale
==============================
Batch Size: 5.250 gal
Boil Size: 7.275 gal
Boil Time: 90.000 min
Efficiency: 80%%
OG: 1.079
FG: 1.021
ABV: 7.5%%
Bitterness: 17.1 IBUs (Tinseth)
Color: 11 SRM (Mosher)
Fermentables
===============================
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) UK Grain 13.000 lb Yes No 78%% 3 L
Peat Smoked Malt Grain 2.000 oz Yes No 74%% 3 L
Aromatic Malt Grain 6.000 oz Yes No 78%% 26 L
Crystal 60L Grain 1.000 lb Yes No 74%% 60 L
Total grain: 14.500 lb
Hops
=======================================
Name Alpha Amount Use Time Form IBU
East Kent Goldings 5.0%% 1.000 oz Boil 60.000 min Pellet 13.7
East Kent Goldings 5.0%% 0.500 oz Boil 15.000 min Pellet 3.4
Yeast
===============================
Name Type Form Amount Stage
Wyeast - Irish Ale Ale Liquid 0.528 cup Primary
Mash
===========================================
Name Type Amount Temp Target Time
Conversion Infusion 4.531 gal 178.629 F 156.000 F 90.000 min
Final Batch Sparge Infusion 4.754 gal 187.845 F 168.200 F 15.000 min
