12-12-12 Wee Heavy Recipe Formulation

[smokinghole]

Not in the beginning but when you get to the end of it you need to watch it closely because it can and will boil over.

 

[Golddiggie]

It wasn't so bad at the start of the boil (once I got that foam under control)... Once it was reduced by more than half, it would foam up much more often. So depending on your setup, you could be doing a lot of running between the kitchen and garage. Unless you have someone that can help and watch the pot in the kitchen for you.

 

[smokinghole]

Well I maybe should have mashed slightly lower but my beer is still chugging a long slowly. My gravity reading today is 1.045 so it's getting there but every so slowly. I might have to add a little amylase enzyme to help out a bit I don't think it'll really dry out of I use enzyme. I think it might make it to the mid 1.020s at the best with amylase enzyme.

 

[Stephonovich]

I'm having some trouble keeping fermentation temps down - I don't have a swamp cooler, or anything like it. Currently it's in a glass carboy in my garage, which during the day, I have the space heater turned off, which keeps ambient temps around 50-ish. At night I turn it on, for the dog - garage is around 60 F then.

Anyway, the beer got up to 70 F, so I removed the blanket insulating it from the concrete floor. That dropped it down to 66 F, but no luck dropping it down further. I think I'm going to try the wet towel idea, and see how that works.

Wyeast says at higher temps, expect ester production (typical for any strain, I suppose). 70 F is still in the range, though. I was really hoping for the smokier flavors that fermenting cold is supposed to give you with 1728. Any idea on what to expect with a mixed temp fermentation?

 

[bottlebomber]

How low did you get them temp before you pitched? If you were able to get the beer temp into the upper 50s then you will probably have the cooler fermentation profile. But if you chilled to 70 or so then its likely the beer never really dropped much below 65.

 

[Golddiggie]

I got my wort to about 60F before oxygenating and pitching the yeast. At least that's what the fermometer read. Need to get an updated temp on mine...

Oh and I did deviate from the group recipe. So not sure if this will qualify for part of the swap...

 

[bottlebomber]

Oh and I did deviate from the group recipe. So not sure if this will qualify for part of the swap...

At least one person had 3 or 4 specialty grains in their recipe I think...

 

[Stephonovich]

The wort was at about 55 F when I pitched. Winter time + counterflow HX makes for awesome cooling.

Also, after a few hours with the towel, temps have crept down to about 64 F.

On an aside, does anyone have a rough head count on number of swap-ees?

 

[bottlebomber]

The wort was at about 55 F when I pitched. Winter time + counterflow HX makes for awesome cooling.

Also, after a few hours with the towel, temps have crept down to about 64 F.

On an aside, does anyone have a rough head count on number of swap-ees?

Probably fine. I mean it is what it is, and I'm sure it will be good.

As far as swap-ees geeze I dunno... it seems like at least a dozen people have participated, but we shall see how many of these are actually willing and able to participate for the swap a year from now. Probably less than a dozen I bet.

 

[Golddiggie]

At least one person had 3 or 4 specialty grains in their recipe I think...

Got four in my recipe, plus some local honey to help with the OG... Of course, the honey was added over a week into fermentation. Still, I doubt there will be much flavor from the honey. I did use some honey malt though, so you should get SOME honey flavors in the brew. Basically, I'm brewing my first wee heavy again, just a bit bigger (first one was 7.7%, this one is on target for 12%, if not higher).

 

[acuenca]

As far as swap-ees geeze I dunno... it seems like at least a dozen people have participated, but we shall see how many of these are actually willing and able to participate for the swap a year from now. Probably less than a dozen I bet.

that s kind of what I wanted to know too and how many swaps per person and how many bottles... Im thinking that I may have tio brew twice to participate with my current setup and that amount of grain... Which im definitely not opposed to just wanted to know...

 

[bottlebomber]

that s kind of what I wanted to know too and how many swaps per person and how many bottles...

I think what we agreed upon in the beginning was that you would send 3 beers to at least 2 maybe 3 people, so a 6-9 beers. My main concern is still having a good amount left for myself since I'll be hanging on to it so long, so I made 6 gallons.

 

[acuenca]

I think what we agreed upon in the beginning was that you would send 3 beers to at least 2 maybe 3 people, so a 6-9 beers. My main concern is still having a good amount left for myself since I'll be hanging on to it so long, so I made 6 gallons.

Thanks man... Ill definitely do at least 5 and maybe oak half... Just for s and g's...

 

[Golddiggie]

I have 6.5 gallons in primary now. I went with a bit more so that I'm pretty sure I'll end up with either 5 or 6 gallons at the end, into keg. Since I use 2.5 and 3 gallon kegs, I could bottle from keg, once carbonated, and drink from the first one. I plan on letting the second half age as long as possible before trying it. Maybe even another year, or three.

 

[bottlebomber]

Man I'm so stoked right now... I had mine stall out at 1.028 which I wasn't pleased with, way too sweet. Out of desperation I racked the beer off the trub after 3 weeks, and hit it with 4 ounces of brown sugar. It re-krausened, and fermented steadily for a good week. I just took a sample, and its down to 1.021 - perfect I think. That leaves me with a grand total of 11.25% abv. Tasting the gravity sample I'm amazed how much smoky flavor really came off that yeast, I would swear there were a couple ounces of smoked malt in the recipe if I didn't know better.

 

[Stephonovich]

Just checked the gravity; 1.032. Puts the ABV at 10%. Temps had fallen to 54F, and with our recent cold snap, I opted to take the wet towel off, and turn the heater up in the garage. Should keep the ambient in the mid 50s to 60, which should help the yeast chew through the rest. Sample tasted pretty good, albeit a tad sweet.

 

[smokinghole]

Are these not supposed to be sweetish? That's the impression from every description of the style I read. The scotch ale book by Noonan has some historical terminal gravities as high as 1.050. Of course they were 10%abv so the OE was like 1.140ish. I think I want mine in or around 1.030. Its still moving along, the airlock is still going steady (too much to be just CO2 leaving solution).

 

[Stephonovich]

They are supposed to be sweet, although I guess that's rather subjective.

To me, 12 oz. of anything in the 1.030 range is probably going to be a bit much, especially combined with 10%+ ABV. I'm thinking more in the low to mid 1.020s. Still, we'll see where it ends up. I don't plan on doing anything other than adjusting ambient temperature to affect the fermentation.

 

[MDVDuber]

From the BJCP - 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.

I think that you need to be careful of judging it as soon as it's finished primary. Think about all those epic Barleywines you've had that just keep getting better and more complex with age - or better yet think about those Barleywines you've had that were cloyingly sweet in the first bottle - but absolutely wonderful in the bottle that you stuck in the back of your stock and discovered 2 years later.

This is most certainly not a beer to be judged on an American IPA standard.

 

[smokinghole]

Also from Brewer's Association:

"Scotch ales are overwhelmingly malty and full-bodied. Perception of hop bitterness is very low. Hop flavor and aroma are very
low or nonexistent. Color ranges from deep copper to brown. The clean alcohol flavor balances the rich and dominant sweet
maltiness in flavor and aroma. A caramel character is often a part of the profile. Dark roasted malt flavors and aroma may be
evident at low levels. If present, fruity esters are generally at low aromatic and flavor levels. Low diacetyl levels are acceptable.
Chill haze is allowable at cold temperatures. Though there is little evidence suggesting that traditionally made strong Scotch ales
exhibited peat smoke character, the current marketplace offers many Scotch Ales with peat or smoke character present at low to
medium levels. Thus a peaty/smoky character may be evident at low levels (ales with medium or higher smoke character would be
considered a smoke flavored beer and considered in another category). Scotch Ales may be split into two subcategories: Traditional
(no smoke character) and Peated (low level of peat smoke character).
Original Gravity (ºPlato) 1.072-1.085 (17.5-20.5 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.016-1.028 (4-7 ºPlato) ●
Alcohol by Weight (Volume) 5.2-6.7% (6.2-8%) ● Bitterness (IBU) 25-35 ● Color SRM (EBC) 15-30 (30-60 EBC)"

 

[bottlebomber]

I also can't picture drinking 12 oz of 1.030+ beer. Not that it wont be delicious at that FG, just that it is balanced heavily toward the sweet side. To my personal taste I would have put the IBU more toward 50 if I knew it was going to finish that high. It is hard to judge a beer this early on, impossible really, but the impression I got from the taste of mine was that the huge malt profile along with the very low bitterness gave a definite overall impression of a sweet beer. I would say I got exactly what I was looking for in this.

 

[MDVDuber]

This is definitely going to be a sit by the fire on a cold night and sip sort of beer.

 

[azscoob]

After much delay I finally brewed this, I caramelized 1.5 gal down to a pint or so (didn't even scorch it!). The day was long, a full 8 hours with cleanup. The gravity into the fermentor was 25 brix. I chilled it to 48° and cold pitched a massive starter, fermentation took off like a rocket at 53° and I have been able to keep it at 55°.

I will be racking it to a steralized whiskey barrel for a month or so, it all depends on the flavor profile as to how long it is barreled. Then I am kegging it to bulk age.

 

[xeerohour]

Brewed this today, and like a lot of people have stated it was a real long day.

My recipe was:
20 lb Maris Otter
4oz Roasted Barley
2oz Chocolate malt
1oz Challenger @45
1oz Challenger @35
Mashed at 151

Had two minor problems. First was I ran out of propane during the caramelization, and so I was only able to reduce the 2 gal down to just a bit under 1 gal. Tried to compensate for this by a longer boil in the main pot, and so I wound up with an OG of 1.115 - which may not truly be a problem

This one is going to be a beast!

Fermenting away @56 degrees, pitched on a Wyeast 1728 cake.

I know I deviated from the recipe params slightly, but I'd still like to get in on the swap if people are interested.

 

[MDVDuber]

Took a gravity sample yesterday (8 days at 60 degrees) - just to see how it was coming. Still showing a pretty healthy Krausen with a SG of 1.049 - taste was still very sweet, but with some fascinating "smoky" flavors already (No smoked malt in my recipe). I think I'm liking this ECY yeast.

So maybe I don't have to wait a year to know if this is going to be yummy or not.

 

[smokinghole]

I just hope mine comes down a bit more. If not I have some hop extract on hand I can add to balance the residual sweetness. It tastes slightly sweet at this point 1.042 but it's not too sweet. At the sweetness level it is now I'd likely split even a 12oz bottle with someone because it's incredibly full bodied at this gravity. I just upped my temp to like 70 to hopefully make it easier for the last 10 points or so to drop off.

What I might do is buy a couple 5gal cornies. Oak a portion and leave a portion unoaked. Let them bulk age the same amount of time, force carb, and bottle.

 

[MDVDuber]

Yeah I bumped mine up to 62 last night when I stuck the St Patrick's Day Stout in there. I figure that since it's still showing a good Krausen that it's still slowly but surely bringing it down.

I've been debating about oaking and about where and how to secondary this. What Temp for secondary? My basement sits at about 62 this time of year so I wonder it that isn't ok - or with this length of aging do I need it to sit in the kegerator at 45 degrees....

 

[azscoob]

Temp is holding steady at 52 degrees in the chamber, 55 in the beer, still bubbling nicely, blowoff ceased 2 days ago so today I will be switching to an airlock so I can clean up the pitcher and hose.

I was thinking of taking a reading with the refractometer but the conversion seems confusing so I may wait a while, take a hydro reading and sample that with the refractometer, then try converting.

Anyone have a solid FG conversion calculator?

 

[sapperxl]

Just doughed in 22#golden promise. I've been dying to brew this, the stars finally aligned and deer season ended. I can't wait till 12-12-12.

 

[bottlebomber]

Just doughed in 22#golden promise. I've been dying to brew this, the stars finally aligned and deer season ended. I can't wait till 12-12-12.

Looks familiar.