Wee Heavy Scottish Bourbon Barrel Brew
By Todd Coffey. Filed in Discussion |If you are interested in participating in the Wee Heavy Scottish Bourbon Barrel Brew, please add your comments below.
Thanks!
Todd
If you are interested in participating in the Wee Heavy Scottish Bourbon Barrel Brew, please add your comments below.
Thanks!
Todd
Thursday, January 14th 2010 at 3:58 pm |
I could brew 6-12 gals of wee heavy. And since, I am in possession of the barrel I suppose I will continue to store it in the workshop.
Friday, January 15th 2010 at 7:29 am |
Rob, do you have a recipe you’d like to use?
Todd
Friday, January 15th 2010 at 4:34 pm |
I haven’t brewed one of these in a long time.
Here’s a recipe we could try:
McZainasheff’s Wee (from Brewing Classic Styles)
OG 1.099 FG 1.026 ADF 72%
IBU 28 SRM 16 ABV 9.7
Boil 90 min
5.5 gallon recipe
All Grain: Mash at 154F
20 lbs British Pale Ale malt
0.5 lbs Munich malt
OR Extract:
14.5 lbs English Pale Ale LME
0.25 lbs Munich LME
Steeping grains:
1.0 lb Crystal 40L
0.5 lb Honey Malt (18L)
0.25 lb Crystal 120L
0.25 lb Pale Chocolate (200L)
1.6 oz Kent Goldings (5%AA) 60 minutes (26.4 IBU)
0.5 oz Kent Goldings (5%AA) 10 minutes (1.7 IBU)
Wyeast 1728, WLP 028, or Safeale US-05
Ferment at 65F
Tuesday, January 19th 2010 at 9:30 am |
Here’s my recipe i want to try…this is for 10gals
Caber Toss
A ProMash Recipe Report
BJCP Style and Style Guidelines
——————————-
09-E Scottish and Irish Ale, Strong Scotch Ale (Wee Heavy)
Min OG: 1.070 Max OG: 1.130
Min IBU: 17 Max IBU: 35
Min Clr: 14 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
—————-
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 27.69
Anticipated OG: 1.085 Plato: 20.47
Anticipated SRM: 16.7
Anticipated IBU: 22.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 120 Minutes
Pre-Boil Amounts
—————-
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 14.29 Gal
Pre-Boil Gravity: 1.060 SG 14.64 Plato
Formulas Used
————-
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
—————————————————————————–
79.5 22.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
2.7 0.75 lbs. Crystal 55L Great Britian 1.034 55
2.7 0.75 lbs. Special B Malt Belgian 1.030 120
0.7 0.19 lbs. Roasted Barley Great Britain 1.029 575
14.4 4.00 lbs. Generic DME – Light Generic 1.046 8
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
—————————————————————————–
2.50 oz. Goldings – E.K. Pellet 6.00 22.6 60 min.
Yeast
—–
WYeast 1728 Scotish Ale
Water Profile
————-
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
————-
Mash Type: Single Step
Grain Lbs: 23.69
Water Qts: 29.61 – Before Additional Infusions
Water Gal: 7.40 – Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 – Before Additional Infusions
Saccharification Rest Temp : 153 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 175 Time: 75
Total Mash Volume Gal: 9.30 – Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
—–
ferment 62-64f
split and age half with brett
Friday, January 15th 2010 at 7:30 am |
I can brew 10 gallons to contribute, which gets us almost half way there…
Todd
Friday, January 15th 2010 at 9:07 pm |
I can go ahead and brew a 5 gallon batch of this as long as someone can come pick it up from my apartment. (no car)
How long does it need to be in the primary?
Tuesday, January 19th 2010 at 6:59 pm |
I may be interested in contributing 5gal depending on what timeframe you guys are looking at…
Wednesday, January 20th 2010 at 10:04 am |
Todd, can you make a BOLD bullet where you posted my recipe that it was intended for 10 gals. I know it says it in the recipe but someone not familiar with ProMash may not pick up on that…thanks!
Thursday, January 21st 2010 at 9:45 am |
So are we going with the recipe posted by Todd, or the one by Rob? I already ordered the grains for Todd’s recipe, so I hope it’s that one.
Thursday, January 21st 2010 at 2:41 pm |
Todd listed my recipe under the link on the left under “pages” but I don’t think we necessarily need to brew the same beer as long as our gravities are in the same ballpark. The Porter we did in the barrel was a wide range of recipes.
Saturday, January 23rd 2010 at 3:27 am |
If it needs to sit in the primary for a week, when should I start brewing? When are we putting this in the barrel?
Sunday, January 24th 2010 at 8:55 am |
That is a good question.
I’m guessing we won’t be ready to put it in the barrel until March.
It would be fine to age the beer a little on your own before putting it in the barrel.
Have you considered brewing a beer for the Identic-Ale? You could use the De Smet hops in this recipe and I think it would turn out nicely.
Todd
Monday, January 25th 2010 at 10:21 am |
I should be able to contribute 5 gal to this as well.
Wednesday, February 10th 2010 at 3:12 pm |
Going to be brewing 5 gallons of this tomorrow. Any wordyet when we’re going to put this in the barrel?
Monday, February 22nd 2010 at 2:01 pm |
I emailed Todd about whether we still want to use this barrel, because it appears to have an acetobacter infection based on the first beer we put in there. My porter that was placed in a 5gal pin exploded. i know several others noticed infections in their beers also. My research indicates it shouldn’t be used again because it will only turn the beer to vinegar. It is possible to fill the barrel with warm/hot water and possibly pot metabisulphite but it may not rectify the situation. I would hate to ruin 53gals of beer.