Fat Bottom Lass

[Tim Bulin]

The problem with being a little too ADD is that sometimes your schedule gets wonky(technical term). With deer season starting next weekend(9 days long), Rearranged my brewing order, so this one is a ways out. Tried this style a couple weeks ago and enjoyed it, so I figured I'd start working on a recipe for Wee Heavy. Here's what I have so far...

https://www.brewersfriend.com/homebrew/recipe/view/911470/fat-bottom-lass

 

[Nosybear]

Love the name! Mind the fermentation and you'll have a good beer.

 

[BOB357]

In the absence of Scottish Ale yeast, which ferments clean and neutral, I'd recommend US-05, BRY-97 or M42 New World Strong Ale for dry yeast. Outside of that, I like the recipe.

 

[Tim Bulin]

In the absence of Scottish Ale yeast, which ferments clean and neutral, I'd recommend US-05, BRY-97 or M42 New World Strong Ale for dry yeast. Outside of that, I like the recipe.

That's a good idea, I keep some US-05 around, one less thing for the shopping cart.

 

[J A]

I don't think I'd use Cluster hops. Scottish ales are not known for hoppy flavors and Cluster will definitely add fruity/catty flavor notes that are foreign to the style. I'd suggest Magnum for bittering or if you're determined to use American hops, I'd stick with Willamette.

 

[Nosybear]

I don't think I'd use Cluster hops. Scottish ales are not known for hoppy flavors and Cluster will definitely add fruity/catty flavor notes that are foreign to the style. I'd suggest Magnum for bittering or if you're determined to use American hops, I'd stick with Willamette.

Counterpoint: I like what Cluster does in my Kentucky Common and could see it doing similar things in a bigger, sweeter beer. Magnum will give a subtle woody-herbal flavor used as a boil hops and Willamette is very floral. In the end, it's your beer. I see where JA is going with his recommendation and it isn't wrong, Cluster would be inappropriate in a historically accurate Wee Heavy but what the heck, it's homebrew and your beer.

 

[J A]

Can't disagree with that thinking. I like Cluster hops quite a lot and wouldn't be angry over finding that flavor in most any beer. When I think of Scottish ale though, I think malty to the point of almost no hop presence.
It's not a bad idea and I may have to do some experimenting.

 

[Nosybear]

Can't disagree with that thinking. I like Cluster hops quite a lot and wouldn't be angry over finding that flavor in most any beer. When I think of Scottish ale though, I think malty to the point of almost no hop presence.
It's not a bad idea and I may have to do some experimenting.

Well, I'll be in Austin next month....

 

[Tim Bulin]

Allow me to explain the Cluster...I tend to use it like Frank's Red Hot. Just love the way it smells(that may sound weird).

 

[thunderwagn]

Put that sh*t in everything!

 

[Tim Bulin]

Put that sh*t in everything!

Exactly.

 

[Craigerrr]

I've never used Cluster, so many hops so little time

 

[J A]

Allow me to explain the Cluster...I tend to use it like Frank's Red Hot. Just love the way it smells(that may sound weird).

Fair enough! Onward Cluster soldiers!
It goes into every "American" lager-style beer that I brew, anyway - Cream Ale, American Pils, Pre-Pro Lager, Pre-Pro Porter. I keep a pound or two in the freezer.

 

[Head First]

Cluster was the hop that first crossed america! Been around a long time.

I think you are missing out if you don't add a touch, maybe 2 to 4 oz of roast barley to give it the smoked or burnt finish. Peeted malt is often used but incorrect for style. And if available use a Scottish ale yeast. Will finish out cleaner imo. I use fuggles for the earthy flavor full boil, ibus 20-30.
Just suggestions if you are looking for slight tweeks.

 

[Tim Bulin]

Cluster was the hop that first crossed america! Been around a long time.

I think you are missing out if you don't add a touch, maybe 2 to 4 oz of roast barley to give it the smoked or burnt finish. Peeted malt is often used but incorrect for style. And if available use a Scottish ale yeast. Will finish out cleaner imo. I use fuggles for the earthy flavor full boil, ibus 20-30.
Just suggestions if you are looking for slight tweeks.

I could do roast barley instead of the midnight wheat(just went that route because I already have some on hand).

 

[Nosybear]

Not a lot of difference - barley's a bit more burnt flavor.

 

[Tim Bulin]

Not a lot of difference - barley's a bit more burnt flavor.

Thanks, good to know. I've still got a lot to learn about this stuff, but I'm having fun doing it.

 

[thunderwagn]

The results in homebrewing require lots of testing.