Wee Heavy

Discussion in 'Recipes for Feedback' started by Craigerrr, Oct 13, 2019.

  1. Craigerrr

    Craigerrr Well-Known Member

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  2. Ward Chillington

    Ward Chillington Well-Known Member

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    #2 Ward Chillington, Oct 13, 2019
    Last edited: Oct 13, 2019
    My very minor experience with doing the Oak additives is that the base brew was always better tasting as a finished product over the oak chips and whiskey but at north of 7% ABV....no one may care!

    Wee-Heavy...I gotta go and research that name origin. I wonder if that morphed the same way as stout porter did...or was it a comment by the monks after having 3 or 4 pints and having to take a leak....REALLY BAD:eek:


    Go for it Craigerrr, if you don't try, you have failed twice!
     
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  3. Mark Farrall

    Mark Farrall Well-Known Member

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    I've got one in the queue, so I'll be interested if you try it. After a couple of really good ones I went on a buying spree for the recipe. The ones I didn't enjoy as much were simpler, straight down the line, sweet versions. I think I just prefer the ones that wander away from the 'style' with a relatively more complex grain bill, or some extra flavours (barrel age, etc.). So while I think peat lovers like yourself are insane that recipe ticks all the ideas I came up with.

    This is the recipe, I was going to package half the batch with a bourbon/oak tincture, the rest straight. https://www.brewersfriend.com/homebrew/recipe/view/852974/scotch-ale

    And a little dummy spit from a beer history nerd on Scottish beer history writing - http://barclayperkins.blogspot.com/2011/10/classic-horst.html
     
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  4. J A

    J A Well-Known Member

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    Looks fine...a few thoughts:
    1. Try it with the amount of peated malt listed but likely you'll prefer less - depending on what you're exact malt, a little goes a looooong way.
    2. dDn't waste you're time with Chalk... it just settles out in the mash or fermenter. Make your water profile malt-friendly but don't fret too much over specifics.
    3. Warrior hops have absolutely no place in this style. If you want high-alpha hops, maybe try Admiral or Phoenix.
    4. Don't you DARE waste Lagavulin 16 on oak-soaking...use Johnny Walker for washing and such like god intended and save the honest whisky for favored friends. :)
     
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  5. Craigerrr

    Craigerrr Well-Known Member

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    After reading the article Mark posted, I'm thinking party gyle. I have been thinking about doing a party gyle as well. Maybe the Wee Heavy, and the Party Gyle should be one and the same...
     
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  6. Trialben

    Trialben Well-Known Member

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    Then it's a two for one mash brew why not I say Craig.
     
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  7. thunderwagn

    thunderwagn Well-Known Member

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    I think I would drop the peat entirely. If you've never used it, I can tell you to me it tastes like chloroseptic cold medicine. It's just not the same in beer as whiskey. If you're looking for a faint smoke character, I would try using a small amount of dark roast grain.
     
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  8. Head First

    Head First Well-Known Member

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    Absolutely, think rich and malt forward, just enough hops to balance the sweetness, works for big and small beers. Also states in guidelines heavy scottish beers were traditionally a party gyle.

    According to style guidelines peated malt is incorrect for this style. The smoke flavor or aroma comes from roasted malts. I have brewed without and gotten tasty results. Brewed some with also but don't honestly remember the outcome, this was several years ago.
    Just more info to help you figure what you will do. Recipe looks good. I would keep the IBU's down in the 20s for the party gyle as its a lighter beer, won't take as much to balance the malt.
     
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  9. Ward Chillington

    Ward Chillington Well-Known Member

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    Thanks Mark! I gotta read that again when I'm not as tired but I do see a parallel to "stout porters" in the inconsistent application of the nomenclature. Leave it to our language to move a denotation to a connotation! :rolleyes:
     
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  10. Craigerrr

    Craigerrr Well-Known Member

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    At close to $4CDN an ounce, scaled up to 10 gallon batch comes to $40, I hear you brother!!

    I appreciate everyone's input.

    I might start with this recipe, drop the whiskey, and swap the peated malt out for roasted.
    Then try a party gyle for sh*ts and giggles.
    This would not get into my brew cue until January.

    Cheers all!
     
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