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Thread: Wee heavy recipe needed

  1. #1
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    Wee heavy recipe needed

    Does anybody have a proven recipe for a wee heavy, especially something like a Belhaven Wee Heavy?
    It's always time for a beer

    On tap:Oatmeal Stout, ESB
    Primary:Imperial HoppyRoggenbier
    Bottled:2006 crabapple cider,Cherry Brett,Black Braggot,2 Prickly Pear Meads(1996 and 2006),Sour Pumpkin
    Lagering: Pecan Rauchbock
    Secondary: apple cider vinegar
    Next: Sticke Alt

  2. #2
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    Corky,

    I've got this one bookmarked. I've seen Curt and Kathy Stock in a couple of Zymurgy issues where they've medaled. I have no idea though if this close to a Belhaven.


    Hernia Maker Wee Heavy - All Grain - 09.E. Strong Scotch Ale
    Curt and Kathy Stock, St. Paul, MN
    St. Paul Homebrewers Club
    OG: 1.092 / FG: 1.028

    Silver Medal - Irish and Scottish Ale
    2006 Minnesota State Fair


    INGREDIENTS AND PROCEDURES
    # US Gal. brewed: 10
    WATER TREATMENT:Type(s) Amount
    MASH PROCEDURES: Temp.(f.) Time
    1. 153 75
    2. 165 10
    BOILING TIME: Minutes 120
    SPECIFIC GRAVITIES: Original 1.092
    Terminal 1.028
    YEAST CULTURE: Type Liquid
    Did you use a starter? Yes
    Company Wyeast
    Name Scottish
    Amount 2 liters
    FERMENTATION Type:
    Primary-days: 16 Temp:68 Glass
    Second.-days:30 Temp:65 Glass
    CARBONATION Forced CO2
    Volumes of CO2 1.8
    FERMENTABLES
    LBS. TYPE/BRAND USE TIME TEMP
    14 Maris Otter Mash 75 153
    2 Mild Mash 75 153
    1 Cara Plis Mash 75 153
    1 Crystal 55 Mash 75 153
    0.25 Special B Mash 75 153
    0.25 Chocolate Mash 75 153
    0.125 Aromatic Mash 75 153
    0.125 Peated Mash 75 153
    HOPS
    OZ. TYPE NAME USE TIME %AA
    2 Pellets EKG Boil 60 5.7
    SPECIAL INGREDIENTS:
    FININGS?
    Type Irish Moss
    Amount 1 tsp
    BREWING DATE: 5/5/06 BOTTLING DATE: 8/10/06

    BREWER COMMENTS
    boiled 1 gallon of first running to 1 quart and added back to boil
    Next Up: New House Bitter, New Job IPA
    Primary:
    Lagering:
    Kegged:
    Serving: Store bought :(

  3. #3
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    Dec 2005
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    I like the simple approach when it comes to most recipes, especially big beers. Get some Golden Promise for base malt and add a touch of roast barley (typically 1%). Boil the crap out of it (at least 2 hours, 3 would be better), shoot for an OG of 1.080-1.090, 30 IBUs of bittering, and ferment with a huge dose of Wyeast 1728 at cool temps (55F).

    Skotrat has a very popular recipe that is similar to Traquair:

    http://www.skotrat.com/skotrat/recip...ecipes/10.html
    Primary: Belgian Dark Strong
    Secondary: Flanders Red 10, Flanders Red 08/09
    Bottle Conditioning: Cyser
    Kegged: DIPA
    Drinking: Witbier, IPA, Flanders Red 08/09, Vanilla Brown Ale, Black DIPA, Imperial Chocolate Brown Ale, Cascade/Centennial IPA, Imperial Witbier, English Barleywine, Historical Imperial Stout, Belgian Dark Strong, US Barleywine

  4. #4
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    Marka is right about the boil. This is the key to a good export/wee heavy. Boiling 2-3 hours will create the melanoidins that is the hallmark of that style.
    I would also add a touch of munich malt in addition to the roast barley Marka suggests.
    -Beerking
    "Asking whether computers can think is like asking if submarines can swim."

    Inventor of the Rauch HellerBock style of beer!
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  5. #5
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    what about English specialty malts?
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  6. #6
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    Quote Originally Posted by Mad Scientist
    what about English specialty malts?
    They are great in some English beers... I wouldn't even use them in an English barleywine, just Maris Otter.
    Primary: Belgian Dark Strong
    Secondary: Flanders Red 10, Flanders Red 08/09
    Bottle Conditioning: Cyser
    Kegged: DIPA
    Drinking: Witbier, IPA, Flanders Red 08/09, Vanilla Brown Ale, Black DIPA, Imperial Chocolate Brown Ale, Cascade/Centennial IPA, Imperial Witbier, English Barleywine, Historical Imperial Stout, Belgian Dark Strong, US Barleywine

  7. #7
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    Jun 2010
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    685
    Hey guys. I've got a competition coming up and here's what I think I'm going with. What do you think? This is my first time using smoked malt. I'm playing with the idea of adding .25 of Special Roast.

    6 Gold LME
    2 6 Row
    2 Aromatic
    1 Wheat DME
    .5 Caramel 40
    .5 Carawheat
    .25 Peated Malt
    .25 Roasted Barley

    1.5 Styrian Goldings 60
    1.5 Willamette 20
    1 Willamette 1

    2 oz Oak Chips soaked in Scotch

    Wyeast 1728 Scottish Ale

    IBU 31.7
    ABV 8.3%
    SRM 20
    "Nothing matters
    but flopping on a mattress
    with cheap dreams and a beer."
    -Butowski

    Bottled: Maiden Voyage Imperial Stout, Dumpster Fire Cherry Ale & Belgian Dubbel
    Primary: Nothing-YIKES!
    On Deck: American Chauvinist Ale & Demon Concubine Black IPA

  8. #8
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    Here are a couple of things that come to mind. First of all peat is not a component of a wee heavy. A lot of people throw it in but for a competition it should be left out.
    Second, the thing that makes a wee heavy distinctive is the carameliztion that occurs when you boil some of the wort to within an inch of it's existence.(see beerking above)
    Third, a wee heavy has almost no discernible hops flavor or aroma. Late additions are taboo, just use enough bittering hops to balance the wort sweetness.
    When I brewed mine a couple of years ago I used the simplest recipe I could. It had 30 pounds of 2 row pale malt and 1/2 pound of roast barley, 4 oz's of Goldings for 60 minutes, and I boiuled 2 gallons of the first runnings from the mash down to 1 pint of heavy thick syrup, it had the consistency of room temp LME.
    Your recipe looks like it will be a tasty beer, but it's not a competition style wee heavy.
    It's always time for a beer

    On tap:Oatmeal Stout, ESB
    Primary:Imperial HoppyRoggenbier
    Bottled:2006 crabapple cider,Cherry Brett,Black Braggot,2 Prickly Pear Meads(1996 and 2006),Sour Pumpkin
    Lagering: Pecan Rauchbock
    Secondary: apple cider vinegar
    Next: Sticke Alt

  9. #9
    Join Date
    Jun 2010
    Posts
    685
    Will it work to do a "boildown" if I'm an extract brewer? Just throw a portion of the extract and my mini mash into that first 2 gallons?

    I think I'll try that. Then just add the necessary amount of water & hops in to start my 60 minute boil.
    Last edited by Baacktoberfest; 07-15-2011 at 12:22 PM.
    "Nothing matters
    but flopping on a mattress
    with cheap dreams and a beer."
    -Butowski

    Bottled: Maiden Voyage Imperial Stout, Dumpster Fire Cherry Ale & Belgian Dubbel
    Primary: Nothing-YIKES!
    On Deck: American Chauvinist Ale & Demon Concubine Black IPA

  10. #10
    +1 on leaving out the peated malt. The Scottish yeast will lend enough of the subtle smoky character that you want. Don't ruin it by going with the peated malt. That stuff makes it totally over the top and out of character.

    Also, yes, boiling down a portion of your wort will work just fine. You can even reserve a bit of your extract to add to this wort to approxiate the thicker first runnings of an AG batch.

    HTH-
    -B'Dawg

    Give a man a beer and he'll waste an hour. Teach him to brew and he'll waste a lifetime. - Nuco Gordo

  11. #11
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  12. #12
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    I know a lot of recipes have peated malt in them, it's just not a traditional flavor for a wee heavy. Try a Belhaven Wee Heavy from Scotland, but make sure it's a 500ml brown bottle, not the six packs of clear bottles. It's a very pure malt flavor, no hops and certainly no smokiness to hide that wonderful malt goodness.
    It's always time for a beer

    On tap:Oatmeal Stout, ESB
    Primary:Imperial HoppyRoggenbier
    Bottled:2006 crabapple cider,Cherry Brett,Black Braggot,2 Prickly Pear Meads(1996 and 2006),Sour Pumpkin
    Lagering: Pecan Rauchbock
    Secondary: apple cider vinegar
    Next: Sticke Alt

  13. #13
    Join Date
    Jun 2010
    Posts
    685
    I think I may enter this outside the category. I'll cut the peated malt down to .125 lb and cut the finish hops down to .25 oz.
    "Nothing matters
    but flopping on a mattress
    with cheap dreams and a beer."
    -Butowski

    Bottled: Maiden Voyage Imperial Stout, Dumpster Fire Cherry Ale & Belgian Dubbel
    Primary: Nothing-YIKES!
    On Deck: American Chauvinist Ale & Demon Concubine Black IPA

  14. #14
    Join Date
    Dec 2010
    Posts
    460
    My local Taphouse has Belhaven on tap, it's just the nitro tap and I won't go near nitro... I enjoy a good Wee Heavy, but I prefere a Skullsplitter or Great Divide Scottish Claymore.

  15. #15
    Join Date
    May 2009
    Posts
    2,324
    Quote Originally Posted by corkybstewart
    Does anybody have a proven recipe for a wee heavy, especially something like a Belhaven Wee Heavy?
    Go the Simple route.

    Simple Wee Heavy



    Type: All Grain
    Batch Size: 5.00 gal
    Boil Size: 9.00 gal
    Boil Time: 240 min


    Ingredients

    Amount Item Type % or IBU
    18.00 lb Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) Grain 98.63 %
    0.25 lb Roasted Barley (Crisp) (695.0 SRM) Grain 1.37 %
    1.50 oz Goldings, East Kent [5.00 %] (180 min) Hops 26.6 IBU
    1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale (Of course use a starter)



    Beer Profile

    Est Original Gravity: 1.103 SG
    Est Final Gravity: 1.028 SG
    Estimated Alcohol by Vol: 9.89 %
    Bitterness: 26.6 IBU
    Est Color: 20.5 SRM

    Mash Profile
    Double Infusion, Medium Body
    30 min Protein Rest Add 16.43 qt of water at 132.1 F 122.0 F
    30 min Saccrification Add 14.60 qt of water at 197.3 F 154.0 F
    10 min Mash Out Add 12.78 qt of water at 205.6 F 168.0 F
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