Strong Scotch Ale - 1.085 to 1.020 - repitch or RHAHB?

[heckler73]

This is the strongest AG beer I've made to date, and my first strong scotch ale. All the rest of my beers (mostly 1.060 IPAs and 1.050 Ales) have finished at 1.010 or close.

Tasting this one on day 12 (1.020 FG) has it really sweeter than I think beer should taste out of the primary.


Strong Scotch Ale, 5 gallon batch

15 lbs Golden Promise
12 oz Crystal 120
8 oz Roast Barley
3.5 lbs Light DME

2 oz Fuggles Whole 60 minutes

Mash 75 min, 156F
Pitch 62F
Ferment 60-64F, not controlled.

1728 Yeast Cake from previous batch (entire cake)


I plan to secondary it on whiskey oak for several months.


Soooo..... because of the high FG and what I just tasted, I've upped the fermentation temperature in the room up to 68F and stirred the yeast up a bit to see if I can get a little more action.

I've also rehydrated a coopers dry yeast, but haven't pitched it in yet...


Is 1.020 a normal FG for a high gravity beer? Should I just let it sit, or repitch to get down to 1.010?

 

[heckler73]

 

[hopmonster2189]

if you pitched onto an entire cake I don't think more yeast will help. i think she's done at that gravity

 

[RmikeVT]

Just my two cents on this one, but 1.020 sounds about right for a Wee Heavy (maybe even a little low). And sweet sounds about right as they are malty sweet beers. Don't discount the effect carbonation has on a beer. It will lighten the mouthfeel and add carbonic acid and dull the sweetness some. I think the oak astringency will balance it as well. Either way, I don't think you are getting much more attenuation. You mashed high, and made a huge beer and pitched on a yeast cake -- sounds like you did everything right and ended where I would expect it.

Your description seems to match the guidelines of the style.

BJCP Style Guidlines for Scotch Ale:
http://www.bjcp.org/2008styles/style09.php

9E. Strong Scotch Ale


Aroma: Deeply malty, with caramel often apparent. Peaty, earthy and/or smoky secondary aromas may also be present, adding complexity. Caramelization often is mistaken for diacetyl, which should be low to none. Low to moderate esters and alcohol are often present in stronger versions. Hops are very low to none.

Appearance: Light copper to dark brown color, often with deep ruby highlights. Clear. Usually has a large tan head, which may not persist in stronger versions. Legs may be evident in stronger versions.

Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). Hints of roasted malt or smoky flavor may be present, as may some nutty character, all of which may last into the finish. Hop flavors and bitterness are low to medium-low, so malt impression should dominate. Diacetyl is low to none, although caramelization may sometimes be mistaken for it. Low to moderate esters and alcohol are usually present. Esters may suggest plums, raisins or dried fruit. The palate is usually full and sweet, but the finish may be sweet to medium-dry (from light use of roasted barley).

Mouthfeel: Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity. A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation.

Overall Impression: Rich, malty and usually sweet, which can be suggestive of a dessert. Complex secondary malt flavors prevent a one-dimensional impression. Strength and maltiness can vary.

Comments: Also known as a “wee heavy.” Fermented at cooler temperatures than most ales, and with lower hopping rates, resulting in clean, intense malt flavors. Well suited to the region of origin, with abundant malt and cool fermentation and aging temperature. Hops, which are not native to Scotland and formerly expensive to import, were kept to a minimum.

Ingredients: Well-modified pale malt, with up to 3% roasted barley. May use some crystal malt for color adjustment; sweetness usually comes not from crystal malts rather from low hopping, high mash temperatures, and kettle caramelization. A small proportion of smoked malt may add depth, though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. Hop presence is minimal, although English varieties are most authentic. Fairly soft water is typical.

Vital Statistics: OG: 1.070 – 1.130
IBUs: 17 – 35 FG: 1.018 – 1.056
SRM: 14 – 25 ABV: 6.5 – 10%
Commercial Examples: Traquair House Ale, Belhaven Wee Heavy, McEwan's Scotch Ale, Founders Dirty Bastard, MacAndrew's Scotch Ale, AleSmith Wee Heavy, Orkney Skull Splitter, Inveralmond Black Friar, Broughton Old Jock, Gordon Highland Scotch Ale, Dragonmead Under the Kilt

 

[solbes]

Agree with hopmonster, if that cake fermented it down to 1.020, thats probably where it will sit. Mashing at 156 will promote a higher FG as I'm sure you're aware. Did you do any kettle carmelization outside of your boil? That also will sweeten it up.

I would actually think this would be about where I would want it. I made a 1.073 Wee Heavy that finished about 1.016. It also was sweet, but it was supposed to be sweet.

So in summary, RDWHAHB And try to stay out of most of it until next fall at least. It should peak around Jan/Feb I would guess.

 

[Chadwick]

I'd warm it up to between 70-72F and leave it for 2 more weeks. I'm sure you'll get the gravity to drop a few more points doing that. However, like hopmonster2189 said, I think it's just about finished. 1.085 is a pretty high OG and it isn't likely that this will drop down to 1.010, especially with mashing at 156F. Other than that, everything sounds like it is doing really well. It will be a fine strong ale.

 

[LakeErieMonster]

I would not pitch any more yeast. As per the style this beer is supposed to be malty and sweet.

 

[ArkotRamathorn]

I have a wee heavy that stopped around 1.027-1.030 (started at 1.108). I cant wait till next year when its finally ready. 1.020 is where another scotch ale I made and it definitely seemed way too dry for a scotch ale in general. You may be able to squeeze a few more points out but like has already been trumpeted, 1.020 is pretty low for a wee heavy/strong scotch.

 

[Oginme]

you are already looking at 76%+ apparent attenuation on this batch which is well above how WY1728 usually comes out. You most likely pitched plenty of yeast having used an entire yeast cake.

Having said that, I would give it another week in primary. Strong Scotch Ales are definitely on the malty-sweet side, but I have found that the sweetness mellows with time to mostly malt flavors with a hint of sweetness. For this style, time is on your side, as it just gets better with age.

My Strong Scotch recipe usually finishes at 1.24 to 1.28, though from a slightly higher OG.

 

[heckler73]

Awesome, thanks lads! I had a strong feeling this was the way to go, and already dumped the dry yeast down the drain before coming back to read up on it. I'll let it sit in primary for another week or two, and then onto the whiskey oak she goes for a few months! Cheers!

 

[heckler73]

and I just decided it'll have to go down in the wine cellar so I can forget about it till New Years Eve.