Big Brew 2 - Wee Heavy

Please post any questions or information you might have regarding a Big Brew Wee Heavy.

We will be evaluating recipes in February at the meeting or at a special meeting later in the month.  Brew your best and have it ready to be evaluated.

The brew date has been established ------  February 26th---------.

Lyle

Here is what I've come up with, but probably won't be what goes in the fermentor. I've never made this style so the recipe is just a starting point. I may play around with the specialty grains before I'm done.

Original Gravity: 1.088 (1.070 - 1.130)
Terminal Gravity: 1.025 (1.018 - 1.056)
Color: 19.61 (14.0 - 25.0)
Alcohol: 8.43% (6.5% - 10.0%)
Bitterness: 22.0 (17.0 - 35.0)

Ingredients:
15.0 lb Maris Otter
1.0 lb Light Munich
0.5 lb Crystal Malt II
0.5 lb Aromatic Barley Malt
0.25 lb Black Roasted Barley
1 oz Styrian Goldings (5.2%) - added during boil, boiled 60.0 min
1.0 ea White Labs WLP028 Edinburgh Ale

Mash at 154-155º.
Boil 120min

Here is a recipe I have been formulating. It uses ingredients that I need to use from my inventory. That is why I am trying Belgian Pale. Based on my research it should substitute nicely and it should be a good experiment. I have a Brown Ale fermenting right now and from this I will use the slurry a big beer. US 05 may not be the perfect yeast but again I need to use what is in my inventory. I am still working on the mash schedule. Amy comments are welcome on the recipe and especially schedule advice.

Wee Heavy 2
9-E Strong Scotch Ale
Author: Marco S. Boscolo

Size: 5 gal
Efficiency: 73.0%
Attenuation: 70.0%
Calories: 333.18 kcal per 12.0 fl oz

Original Gravity: 1.098 (1.070 - 1.130)
Terminal Gravity: 1.029 (1.018 - 1.030)
Color: 19.27 (14.0 - 25.0)
Alcohol: 9.14% (6.5% - 10.0%)
Bitterness: 26.8 (17.0 - 35.0)

Ingredients:
10 lb Belgian Pale
8 lb Maris Otter Pale
1.0 lb Crystal Malt 80°L
0.24 lb Roasted Barley
1.0 oz Willamette (4.8%) - added during boil, boiled 60 min
.5 oz Willamette (4.7%) - added during boil, boiled 60 min
1.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10.0 min
150 mL Fermentis US-05 Safale US-05 (Repitch)

I be there to brew.

Lyle

I should be there to brew.  Do we need to bring anything?

BUZZ Big brewers-
The Wee Heavy recipe is being considered and will be posted ASAP. Ingredients from the recipe would be good things to consider bringing to the brew session. We will brew a 50g. batch at the AESB pilot plant. Post interest and avail. for the considered date(s)
We are hoping to brew Sat. 2/26 at ~8 AM. An alternate brew date may be considered (Sat. 3/5)
That way details could be ironed out at next months meeting.One of our considerations is growing up enough yeast. In my opinion, you aren't going to get the Scotch beer character using dried yeast. A liquid yeast slurry (a big one!) will take some time to put together. Anyone with thoughts on this matter or any Q might post a reply. I will try to keep up.

What type of yeast are you considering?  I would be happy to begin farming yeast when a determination of the type desired is made.  For most of the mead that I do I do a double batch of yeast for 5 gallons.  Running this out we would need as much as the equivalent of 20 liquid doses?

Lyle

Whatever yeast we use, assuming it is an ale yeast, we will need around 1400mL of slurry or about 10-15 1500mL starters, done on a stir plate.

I would strongly recommend brewing 20 or so gallons of a lighter Scottish ale and then reusing the yeast from that instead.

Wee Heavy Brewers-
I think Anthony's suggestion is the one I will follow.
As long as my smack pack of London Ale yeast (Wyeast 1028) will proof, I plan to brew a 60 Shilling Scottish this Mon. 2/14.
If others are inclined to, any British real ale strain will work. I don't think a Scottish style is neccessary, a Small English style will work as well ( Mild, Ordinary Bitter, Best Bitter) If you are committed to helping raise yeast slurry, please post and state yeast strain.
As far as the rest of the ingredients required for the 50g. batch, I will order some Aromatic malt from Friar Tuck. I think we can pull the rest of the ingredients from Chase's recipe from individual inventories of the participating brewers. If someone has a 5# plus surplus of Aromatic malt to contribute, post soon and I will not have to order from Friar Tuck.

I have a smack pack of 1028 and I will brew up a batch too.

I can put one together this weekend.  I will be using white labs WLP028 Edinburgh Scottish Ale Yeast.

Lyle

2/28 is probably a no-go for me, but 3/5 would work.  Of course I will defer to the majority.

Also, here is the recipe for the beer I brought to the meeting if anyone is curious:

1 tsp CaCl
6 oz Peat Smoked Malt (2.5L)
2 lb Weyermann CaraMunich III (57L)
2 lb Castle Belgian Aromatic Malt (19L)
2 lb Weyermann Light Munich Malt (5.5L)
11 lb Crisp Maris Otter Malt (3.5L)
15 min @ ~145F
Mini "decoction" mash - added some mash to water boiled to bring temp up
90 min @ ~156F

120 min boil
.4 oz 10.6%AA Northern Brewer Pellet Hops (60 min)
.5 oz 5.1%AA Fuggle Pellet Hops (USA - 20 min)
1 tsp Irish Moss (15 min)
1 Packet Wyeast 1450 "Lenny's Favorite 50" Liquid Yeast

4.5 gallons in the primary
2/3 cup corn sugar

og: 1.079
fg: 1.027
abv: 7.1%

Brewed on 12/18/10
Racked to Secondary on 12/22/10
Bottled on 1/8/10

I am interested and will be glad to help with the brew.  It's my wife's birthday, so I may arrive after morning coffee, and leave mid-late afternoon.  I dont have a recipe to offer, and have not yet ranched yeast, so I dont have much to offer at this point, but I will show up and help.

Gary

Lyle wrote:I can put one together this weekend.  I will be using white labs WLP028 Edinburgh Scottish Ale Yeast.

Lyle

That is Joshi's favorite yeast!

I can do the 2/26 but can't do the 3/5.