High gravity assistance please?

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Zymurgrafi

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I guess I will dive in to a high gravity brew (see https://www.homebrewtalk.com/showthread.php?t=46479&highlight=dubbel

I have been talked into. Oh my arm! my arm! :D


So I have decided to do a wee heavy first, then maybe a dubbel later.

I will post my proposed recipe in a bit but first some general procedure questions.

I know tha normally you want to mash lower with high gravity beers so it is more fermentable and not too sweet. However, scotch ales I have had tend to be pretty sweet and very "chewy" i.e. LOADS of mouthfeel and body.

So in this instance I should mash higher for more body and dextrins correct? Say like 156°-158° F?

Next, I typically ferment my 80-/ scottish ale cooler at about 64° F. That should be appropriate for this as well yes? I plan on using wyeast scottish ale yeast. I know belgian ales are fermented warmer typically.

Any other pointers for brewing a high gravity beer I should consider?

Recipe to follow.

Thanks

:tank:
 
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Zymurgrafi

Zymurgrafi

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here is the recipe:

Wicked auld thistles ale

12 # Maris Otter
3 # Munich
1# Maple syrup
.50 # crystal 60L
.50 # Biscuit
.12 # Roasted barley

.75 oz. EKG 60 minutes (5.5 aa)
.25 oz. EKG 15 minutes (5.5 aa)

1 tsp irish moss @ 15 minutes

Yeast Wyeast 1728 Scottish ale

Mash @ 158° F for 60 minutes?

Ferment @ 64° F
 

ohiobrewtus

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I mash my Scotch Ale at 154º for 60 and ferment it at 66º. If you want a real thick mouthfeel like a McEwans then you'd be correct in your estimation of mashing at 156-158º.
 
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