12-12-12 Wee Heavy Recipe Formulation

[azscoob]

The holidays and my little son have kept me from brewing this, I plan on doing an early morning brew when I do. Makes the day more managable for me if I start at 4:30-5am.

 

[jgourd]

I caught up with the thread. I'm interested in participating. I think I'll go with this:

12-12-12 Wee Heavy
------------------
Batch Size: 5.50 gal (11.35 gal preboil)
Estimated OG: 1.100 SG
Estimated FG: 1.028 SG
Estimated IBUs: 30 (Tinseth)
Estimated Color: 23 SRM
Brewhouse Efficiency: 65%
Boil Time: 180 minutes

Grains:
22.00# Golden Promise Malt (3.0L) (97.78%)
0.50# Roasted barley (450.0L) (2.22%)

Hops:
1.80 oz Challenger (UK) (7.0%) @45 min
1.00 oz Golding (US) (4.0%) @35 min

Yeast:
White Labs WLP028 (Edinburgh Scottish Ale)
4250 mL starter; ferment, crash cool and decant

Mash/Sparge Schedule:
Single Infusion, 153F, 60 min; Batch Sparge

Fermentation Schedule:
Primary: 4 weeks @58F
Secondary: 4 weeks @68F

Notes:
Boil 2 gals first runnings to a thick syrup and add 5 mins before end of boil.

I plan to make this in December (maybe even the 12th) and let it age for a year. Comments?

 

[steelersrbrun]

Brewed yesterday...Started a great fermentation in about four hours


Recipe: Wee-Heavy Scotch
Style: Strong Scotch Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 8.18 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.109 SG
Estimated Color: 22.5 SRM
Estimated IBU: 31.6 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 71.2 %
Boil Time: 140 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 76.3 %
2 lbs Wheat, Torrified (1.7 SRM) Grain 3 7.6 %
1 lbs 1.6 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 4.2 %
8.0 oz Extra Special Malt (Briess) (130.0 SRM) Grain 5 1.9 %
6.4 oz Chocolate Malt (350.0 SRM) Grain 6 1.5 %
4.8 oz Biscuit Malt (23.0 SRM) Grain 7 1.1 %
1 lbs 14.4 oz Turbinado (10.0 SRM) Sugar 8 7.3 %
2.15 oz Challenger [7.00 %] - Boil 60.0 min Hop 9 31.6 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
0.25 tsp Yeast Nutrient (Boil 15.0 mins) Other 11 -
2.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 Yeast 12 -


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 26 lbs 3.2 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 7.50 gal of water at 169.5 F 157.0 F 60 min
Batch Sparge Add 2.50 gal of water at 205.8 F 168.0 F 15 min

Notes:
------
3 QTS of first runnings boiled hard until reduced to 1.5 QTS and added to kettle durring the 2hr 15 minute boil.

 

[bottlebomber]

Steelers, what did your actual OG turn out to be?

 

[seabass07]

I did a test run to get the process down. Made it 1.075 since I want it done fast. I used 14lbs total of MO and toasted 4lbs of it at 350 for 10 minutes. Took 1.75 gallons of first runnings and boiled it down to .75 gallons. I just did a 90 minute boil.

For the big one, I'm using all MO and 6oz of roasted barley. I'll also toast 4 to 6 lbs of the MO depending on how my test batch comes out.

 

[smokinghole]

I will hopefully brew this on Friday. I have 6oz of roasted barley and 6oz of English dark Crystal at 165L. The 28lbs of MO will put my mash at the limit (I'm brewing 7.5 gal). I'm figuring for a 3hour boil of the main runnings.

 

[steelersrbrun]

Steelers, what did your actual OG turn out to be?

1.108....I was damn close

 

[jcdouglas]

I think I will plan on brewing one of these recipes on 12/12/11. My birthday is December 12th, so not a bad way to spend a birthday. Then I get to drink my creation on 12/12/12. I'll have more time to read over the post later and sift through some of the ideas, but I'm looking forward to it.

 

[bottlebomber]

Drew a sample of this today, it went fron 1.104 to 1.028 in 4 days :rockin:

I'm pretty sure it will come down to 1.024 which is my ideal FG for this brew. Sample tastes a little hot, but it was 10%abv so that's forgivable after less than a week. The smokey flavor described by doing a colder fermentation is definitely coming through. I'm just suprised it came down so fast, I fermented this at 53 degrees and let it drift to 56 yesterday. I may end up doing a second batch of this and putting oak, crystal, heath, and bagpipes in it just to see what happens

 

[commonsenseman]

Brewing my recipe tomorrow, decided to skip the smoked malt this time around & opted for Chocolate instead. Here's my KISS recipe.

Expected OG: 1.098
Expected FG: 1.025
Expected ABV: 9.4%
Boil Size: 6.5gal
Boil Length: 60 minutes
IBU's: 36
Expected SRM: 21
Expected Efficiency: 65%

20 lbs Golden Promise Malt (97.6%)
4 oz Roasted Barley (1.2%)
4 oz Chocolate Malt (1.2%)

2 oz EKG - F.W.H. (30 IBU's)
2 oz EKG - 5 mins (6 IBU's)

Caramelize 1st gallon of runnings down to .5 gallons, then add to boil. I think I will only do a 60 minute boil since I'm doing the caramelization anyway. This will be my second batch in my cooler, so I'm only shooting for 65%.

 

[KingBrianI]

Was anyone wondering how my oak conditioning experiment was going? Probably not, but I'm going to update you anyway!

If you remember, I was aging both a toasted oak stick, and a toasted and charred oak stick in two jars of corn whiskey. The color is much different as you'll see, and probably expected, but the biggest difference to me is that the the two taste completely different as well.

The corn whiskey with the toasted oak stick is much lighter in color, and the aroma is still of the corn cob and husk the white spirit had. There musty corn aroma has definitely mellowed and reduced, but there's not much oak making it into the aroma. The flavor has picked up oak though, and I was surprised by how much it tasted like scotch whisky. The corn character is all but gone from the flavor leaving mostly the light oak flavor you get in scotch. If there was a bit of peat smokiness in there, many would probably mistake it for scotch, in fact.

The corn whiskey with the toasted and charred oak is of course much darker, but the aroma and flavor are where it really shines. The aroma is smooth, sweet and the corn character is gone. In it's place are the aromas of toasted marshmallow, raisins, and caramel. It's pretty great. The flavor is similar. Much smoother than the other jar, and with much more flavor from the oak. It is the hands-down favorite for me.

Here are the pictures.

 

[bottlebomber]

I actually wasn't wondering about the oak conditioning experiment until I remembered about it just now and now I'm interested I'm actually struggling with my decision to not oak my batch now. There's a pretty good chance I will make a second batch of this I think. Its just too long to wait for 5 gallons, especially when I'm going to be giving half of it away. Second batch will get oaked.

 

[smokinghole]

I like oak. I might go with 2oz or so of french med toast oak that I boiled and soaked in Laphoraig.

 

[commonsenseman]

Hey Brian, those both sound (and look) really good. Are you going to use the whiskey, or just the oak? Or both?

 

[KingBrianI]

Hey Brian, those both sound (and look) really good. Are you going to use the whiskey, or just the oak? Or both?

just the oak.

 

[azscoob]

I think some experimentation is in order! I would like to have a better understanding of how oak reacts, and using a couple jars of moonshine whiskey from the store would give me a good way to see, smell and taste the effects.

This is where the wee heavy will be going, I keep it clean and bug free, an occasional refresher with some whiskey splashed about before sanitization keeps the flavor profile where I like it, I use it for my whiskey barrel aged ESB from this past HBT comp, several batches and the flavor is always great!!

 

[commonsenseman]

Brewing my recipe tomorrow, decided to skip the smoked malt this time around & opted for Chocolate instead. Here's my KISS recipe.

Expected OG: 1.098
Expected FG: 1.025
Expected ABV: 9.4%
Boil Size: 6.5gal
Boil Length: 60 minutes
IBU's: 36
Expected SRM: 21
Expected Efficiency: 65%

20 lbs Golden Promise Malt (97.6%)
4 oz Roasted Barley (1.2%)
4 oz Chocolate Malt (1.2%)

2 oz EKG - F.W.H. (30 IBU's)
2 oz EKG - 5 mins (6 IBU's)

Caramelize 1st gallon of runnings down to .5 gallons, then add to boil. I think I will only do a 60 minute boil since I'm doing the caramelization anyway. This will be my second batch in my cooler, so I'm only shooting for 65%.

Alright, hit 1.106 OG! This sucker is gonna be strong, already blew my airlock out & destroyed the ceiling! I'm guessing the increased efficiency is due to my manifold draining REALLY slowly. Hopefully it attenuates well though, I don't think I could stand it above 1.030.

 

[Stephonovich]

Well, I decided to join in the fun since I'll be gone for three months, figured that's a good starting point for aging. I plan on using the agreed on base recipe:

20# MO
8 oz. RB
1.5 oz. EKG @ 45 min
1.5 oz. EKG @ 35 min

120 minute boil, plus caramelizing 1-2 gallons
Wyeast 1728 Scottish Ale

I bought the yeast today (last pack in at LHBS), and will buy the grain and hops later, closer to the brew date (probably around New Year's).

I'm getting a 20 gallon Boilermaker for Christmas, so this will be an awesome first beer to break it in with (only doing a 5 gallon batch, but the room will be nice).

Beersmith has the above coming in with an OG of 1.111, FG 1.033, ABV 10.4%. I know Beersmith doesn't account for lower mash temperatures, but I'm thinking of maybe mashing at 150 F, or maybe a bit lower to hopefully drop the FG down to something below 1.030. Thoughts?

 

[Golddiggie]

Beersmith has the above coming in with an OG of 1.111, FG 1.033, ABV 10.4%. I know Beersmith doesn't account for lower mash temperatures, but I'm thinking of maybe mashing at 150 F, or maybe a bit lower to hopefully drop the FG down to something below 1.030. Thoughts?

Actually, BeerSmith 2 does... It will adjust the FG estimate depending on your mash temp.

 

[bottlebomber]

Stephonovich, your recipe looks great except I think you might want to edge back on the RB. I used 4.5 ounces for a 6 gallon batch and it made it a deep brown color. 8 ounces would probably put it well on its way to being a stout.

 

[Stephonovich]

Guess I should look more closely at internet hearsay. I have Beersmith 2 and hadn't noticed it being affected by mash temp; I had read someone else complaining that (I suppose Beersmith 1) did not adjust. I will play with it.

As to the RB, Beersmith has the SRM being in range. Although, it also is not accounting for caramelized wort adds. Any data on how much it affects color?

 

[BenS]

Any data on how much it affects color?

A lot. I've done it on a past batch of scotch ale and it was much darker than I thought it would get.

 

[steelersrbrun]

Brewed yesterday...Started a great fermentation in about four hours

Recipe: Wee-Heavy Scotch
Style: Strong Scotch Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 8.18 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.109 SG
Estimated Color: 22.5 SRM
Estimated IBU: 31.6 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 71.2 %
Boil Time: 140 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 76.3 %
2 lbs Wheat, Torrified (1.7 SRM) Grain 3 7.6 %
1 lbs 1.6 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 4.2 %
8.0 oz Extra Special Malt (Briess) (130.0 SRM) Grain 5 1.9 %
6.4 oz Chocolate Malt (350.0 SRM) Grain 6 1.5 %
4.8 oz Biscuit Malt (23.0 SRM) Grain 7 1.1 %
1 lbs 14.4 oz Turbinado (10.0 SRM) Sugar 8 7.3 %
2.15 oz Challenger [7.00 %] - Boil 60.0 min Hop 9 31.6 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
0.25 tsp Yeast Nutrient (Boil 15.0 mins) Other 11 -
2.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 Yeast 12 -

Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 26 lbs 3.2 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 7.50 gal of water at 169.5 F 157.0 F 60 min
Batch Sparge Add 2.50 gal of water at 205.8 F 168.0 F 15 min

Notes:
------
3 QTS of first runnings boiled hard until reduced to 1.5 QTS and added to kettle durring the 2hr 15 minute boil.
=================
Took a reading today.... My OG was 1.108 and today it's at 1.019....that yeast is great. It smells and tastes phenomenal. Nice sweet malt...a little smokiness from the yeast. Not getting my hopes up yet. Final judgement reserved until I pour the first glass on new years eve.....if it come out like I think it will...what a great way to start 2012.

 

[de5m0mike]

I'm brewing my wee heavy this weekend and was wondering about how long I can expect it to take to boil down the 2 gallons to a syrup.

 

[steelersrbrun]

I'm brewing my wee heavy this weekend and was wondering about how long I can expect it to take to boil down the 2 gallons to a syrup.

I honestly didn't even think about the time it took. I had mine is a fancy spaghetti pot and it boiled like crazy...just fire it when you fire your kettle...don't know how long your boil is going to be but it will be plenty of time.

 

[smokinghole]

It depends on where and how you're boiling it down. I did a beer like this last year just wasn't a wee heavy. It took over an between one and two hours inside on my electric stove top. I might give it it a shot this year on my grill side burner. I have a feeling that thing will be slightly underpowered. So I will likely be in my kitchen boiling it down and checking on it from time to time.

 

[smokinghole]

What sort of starters are you guys building/using for this? I just got my yeast going this morning and split it between two flasks for a total of 3.2L. I'll let them go over night then chill/decant into a separate container, and make new ones to go through Saturday night. Then in the morning I'll chill and decant for pitching. That way I have a TON of yeast for this beer. I figure I'll have somewhere between 800,000,000 cells/ml and 1,000,000,000 cells/ml with the thick slurry (at least, from my experience of counting slurries). So if I end up with a total of a pint of slurry that gives me close to 500billion cells/ml for my brew. If I'm over then that's fine I don't think I can over pitch this beer at the temps we're using.

 

[bottlebomber]

I probably pitched about what you are about to, and it fermented out to 1.024 after 3 days at 55 degrees

 

[BenS]

What sort of starters are you guys building/using for this? I just got my yeast going this morning and split it between two flasks for a total of 3.2L. I'll let them go over night then chill/decant into a separate container, and make new ones to go through Saturday night. Then in the morning I'll chill and decant for pitching. That way I have a TON of yeast for this beer. I figure I'll have somewhere between 800,000,000 cells/ml and 1,000,000,000 cells/ml with the thick slurry (at least, from my experience of counting slurries). So if I end up with a total of a pint of slurry that gives me close to 500billion cells/ml for my brew. If I'm over then that's fine I don't think I can over pitch this beer at the temps we're using.

That's much more than I'm going to use. 2 stage starter. 1.5L each starter. Good enough. And don't get on my rear about proper pitch rates, the 2nd stage starter will be pitched at the height of activity.

 

[KingBrianI]

I'll do a 1 L starter and pitch that into a 70/- then use some of the slurry from that for the 12-12-12. Speaking of which, I better get busy.