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I'm interested in brewing a Wee Heavy that was featured on The Apartment Brewer several years ago. The recipe is below. He liked the beer, but at the end of the video he mentioned that "some of the the harsher characteristics of some of those dark caramel malts are coming through a little bit more. It's not in an offensive way'' but could use a little bit more sweetening.
I don't like harsh or overly roasty, so my question is how to tweak the recipe to tone that down and bring out the maltiness more.
I don't know a ton about the mixing of specialty malts, but my first thought is that there's too much Special Roast. Thoughts?
Here's the recipe:
Recipe for 5 gallons, your efficiency may vary:
"Say Hello to My Wee Beer"
8% ABV
29 IBU
15 lb Golden Promise (84.4%)
1.25 lb Special Roast (7%)
0.5 lb Crystal 120L (2.8%)
0.5 lb Pale Chocolate Malt (2.8%)
0.5 lb Melanoidin Malt (2.8)
Handful (0.5 oz) Black Malt (0.2%)
Mash at 150 F (65 C) for 90 min
Water (ppm): Ca: 57, Mg: 6, Na: 17, SO4: 60, Cl: 75, HCO3: 45
Add 2g Gypsum, 2g Epsom, 5g CaCl, and 2g Baking Soda to 8.5 gal (32 L) of water
60 minute boil
60 min - 2 oz (56g) East Kent Goldings (4.4% AA)
5 min - 1 oz (28g) Fuggles (4.4% AA)
OG: 1.075 (estimated)
1 large starter of Wyeast 1728 Scottish Ale
Ferment at 60-65 F (15-18 C) for 1 week, then raise to 70 F (21 C) for the end of fermentation, for a total of 3 weeks in the fermenter. Then cold condition and bulk age for another 2-3 weeks, preferably a month.
FG: 1.015
I don't like harsh or overly roasty, so my question is how to tweak the recipe to tone that down and bring out the maltiness more.
I don't know a ton about the mixing of specialty malts, but my first thought is that there's too much Special Roast. Thoughts?
Here's the recipe:
Recipe for 5 gallons, your efficiency may vary:
"Say Hello to My Wee Beer"
8% ABV
29 IBU
15 lb Golden Promise (84.4%)
1.25 lb Special Roast (7%)
0.5 lb Crystal 120L (2.8%)
0.5 lb Pale Chocolate Malt (2.8%)
0.5 lb Melanoidin Malt (2.8)
Handful (0.5 oz) Black Malt (0.2%)
Mash at 150 F (65 C) for 90 min
Water (ppm): Ca: 57, Mg: 6, Na: 17, SO4: 60, Cl: 75, HCO3: 45
Add 2g Gypsum, 2g Epsom, 5g CaCl, and 2g Baking Soda to 8.5 gal (32 L) of water
60 minute boil
60 min - 2 oz (56g) East Kent Goldings (4.4% AA)
5 min - 1 oz (28g) Fuggles (4.4% AA)
OG: 1.075 (estimated)
1 large starter of Wyeast 1728 Scottish Ale
Ferment at 60-65 F (15-18 C) for 1 week, then raise to 70 F (21 C) for the end of fermentation, for a total of 3 weeks in the fermenter. Then cold condition and bulk age for another 2-3 weeks, preferably a month.
FG: 1.015
