Wee Heavy/old Ale Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
10 lbs: 2-row pale malted barley,
2 lbs: 80 Lovibond crystal malt,
Smoked,
8 ounce: Wheat malt,
1 ounce: Chocolate malt,
1 lbs: Brown sugar, in boil
1 ounce: Northern Brewer, 7.4 AAU
, boiling
1/2 ounce: Willamette,
1/2 ounce: Hallertauer,
1/4 ounce: Cascade,
3/4 cup: Light dry malt extract,
, priming
Wyeast 1098 "English",
, (Whitbread) ale yeas
Directions:
Heat 18 quarts of mash water to 140 degrees, ph 5.3. Mash-in for 5 min-
utes at 130 degrees. Continue without a protein rest. Starch conversion of
60 minutes, 158-150 degrees. Mash-out for 5 minutes at 168 degrees. Sparge
with 5 gallons water at 168 degrees, ph 5.7. Add brown sugar and boil for
90 minutes. Add boiling hops at 30 minutes. Dry hop with 1/2 ounce each
of Willamette and Hallertauer 3 days after pitching, and bottled 4 weeks
later. Its confession time. This was intended to be a Scottish Wee Heavy,
but works much better as an Old Ale. I just havent quite captured that
uniquely malty characteristic of Scotch ales, but Im still trying. I
tried smoking the crystal malt over a peat fire, which really wasnt
terribly successful in imparting peaty flavors to the malt. Next time
Ill get the peat really soggy; perhaps that will work better. Its
rich, vinous, with complex port-like ethers and not a hint of astrin-
gency (a common hard-water problem) or off-flavors. Next time I brew it,
though, Ill delete the wheat malt (plenty of head, for the style, with-
out it) and the brown sugar (the vinousness is too much for a Scotch
ale), substitute 2 pounds dextrine malt or flaked barley (still mulling
this over) for an equal weight of pale malt, and smoke the cystal more
heavily. Original Gravity: 1.070 Final Gravity: 1.020 Primary Ferment: 4
weeks
Recipe By : Serving Size:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp
utes at 130 degrees. Continue without a protein rest. Starch conversion of
60 minutes, 158-150 degrees. Mash-out for 5 minutes at 168 degrees. Sparge
with 5 gallons water at 168 degrees, ph 5.7. Add brown sugar and boil for
90 minutes. Add boiling hops at 30 minutes. Dry hop with 1/2 ounce each
of Willamette and Hallertauer 3 days after pitching, and bottled 4 weeks
later. Its confession time. This was intended to be a Scottish Wee Heavy,
but works much better as an Old Ale. I just havent quite captured that
uniquely malty characteristic of Scotch ales, but Im still trying. I
tried smoking the crystal malt over a peat fire, which really wasnt
terribly successful in imparting peaty flavors to the malt. Next time
Ill get the peat really soggy; perhaps that will work better. Its
rich, vinous, with complex port-like ethers and not a hint of astrin-
gency (a common hard-water problem) or off-flavors. Next time I brew it,
though, Ill delete the wheat malt (plenty of head, for the style, with-
out it) and the brown sugar (the vinousness is too much for a Scotch
ale), substitute 2 pounds dextrine malt or flaked barley (still mulling
this over) for an equal weight of pale malt, and smoke the cystal more
heavily. Original Gravity: 1.070 Final Gravity: 1.020 Primary Ferment: 4
weeks
Recipe By : Serving Size:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp
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