Clan McCooley Wee Heavy

[MVKTR2]

This is my Scottish Wee Heavy Ale recipe. I started with Jamil Zainasheff Scottish Ale recipe and adjusted it too my taste. Thoughts? What do yall think about the use of Victory and Special B?

11B. English And Scottish Strong Ale, Strong Scotch Ale (Wee Heavy)
All-grain
Stats
OG FG IBU ABV SRM
1.080 1.022 25 7.5 % 18

Specifics
Boil Volume Batch Size Yeast
8.5 gallons 4.5 gallons 72% AA

Style Comparison
Low High
OG 1.072 1.080 1.088+
FG 1.019 1.022 1.025+
IBU 20 25 40
SRM 10 18 47
ABV 6.9 7.5 8.5+

Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
86.5 % 12.00 British Two-row Pale 70.9 6.7
2.7 % 0.375 Victory Malt 1.7 0.6
3.6 % 0.50 Belgian Special B 2.3 24.6
3.6 % 0.50 Belgian Aromatic 2.3 2.8
3.6 % 0.50 American Crystal 40L 2.6 4.4
TOTAL 3.88 79.9
*
Hops
% Wt Weight (oz) Hop AA% AAU Boil Time IBU
100.0 % 1.25 Kent Golding 4.9 6.1 60 25

Before someone asks why my batch size isn't 5 gals... This is what my setup with 5 gal mlt and 40 qt stock pot is capable of... I think!

Schlante and thanks for the input,
Phillip

 

[MVKTR2]

Bump...

Any takers, help a scotsman out!

Schlante,
Phillip

 

[Bearcat Brewmeister]

Victory is an interesting idea. Looks somewhat similar to what I do in mine. I have been using Special B in my Scottish for a while and it works really well - nice dark fruit characteristic that has gotten positive comments in competitions. I also use the aromatic with good results. A few things if you would like some recomendations:
-Don't underestimate the use of Scottish Ale yeast - it really adds that small bit of smokiness you find in the style (without using peated malt like some do). I like the Wyeast version and it works best at fairly low fermentation temps - low 60s primary and upper 50s in secondary.
-A small bit of roasted barley will help dry out the finish just a touch to balance it so it doesn't seem overly sweet or cloying - not much, maybe 1 or 2 ounces max.
-At 1.080, you can afford to mash high to get that malty Scottish taste. I do my Scottish 80/- at 158 to 160 and it checks in at around 1.050. Once you get over about 1.075 or so, you may need to start backing off that so it doesn't finish too sweet, but I bumped my recipe up to a wee heavy once (SG1.081) and still mashed at 158.
-Some people make this with just base malt and RB and do kettle carmelization on the first runnings, boiling down the first collected quart or two by half. Others substitute the complex grain bill like you and I have instead to get the same characteristics. I do both - use the extra grains and still boil down the first runnings. You really can tell the difference - nice touch of sweetness. That said, for a wee heavy, you may then need to mash at 156 then or you may end up with a beer with too much sweetness on top of all the maltiness.
-Maris Otter works good as a base malt, but if you make this multiple times, do a trial with Golden Promise. I switched a year ago or so and really like it.

 

[MVKTR2]

Thanks for the info Bearcat. This brew is about 3 or 4 out in my brew cycle so I've got some time to change, just trying for info as I prepare. I, as you stated, am going the specialty grain route instead of the kettle caramelization. It's intresting that you do both. As I understand it the kettle boil method can result in some flavors that are confused with diacetyle. One day I'll get around to the kettle boil version.

I'll definatly be using the Scottish Ale yeast, I have a harvest from my Scottish Export. Though I am toying with the idea of using Safale S-04.

I plan to target my mash at 158.

What do ya think about the amounts I'm using? What % of special B do you use Bearcat? Should I up the % of any of my sp. grains?

Thanks,
Phillip

Ps Yesterday I made a bier run to Louisiana and picked up Dark Island, Belhave Wee Heavy, and Belhaven Export... good for tasting, errr I mean testing. Wonder if i can get a tax deduction for doing research!!!

 

[Bearcat Brewmeister]

I use 6 to 8 ounces of Special B in mine.

If you can find a bottle of Alesmith Wee Heavy, grab it. Expensive, but worth it.