any wee-heavy or scotch ale recipes?

That's next up on my brew schedule. Here are some recipes that I've found, haven't tried any of them.
http://www.homebrewtalk.com/f65/
http://hopville.com/recipe/403210
http://cheeseaday.blogspot.com/2010/05/all-grain-beer-belhaven-90-shilling-wee.html

 

I called this a Scottish Heavy 70
13 # Maris Otter
1.5 # Crystal 55
.375 # Roasted Barley
1 oz Challenger (60 min)
1 oz Fuggles (30 min)
Scottish Ale yeast (Edinburgh)
The ABV turned out to be about 7%.
The IBU 35ish
SRM 25ish.
All a bit high for the style, but not crazy. Certainly, no one noticed as it was not entered in any competition.
Turned out to be a very agreeable Scottish style, with a bit of smoke and good roasted flavor. I plan to brew again this winter without changing a thing.

 

I have never tasted any with Smoked Malt, at least not enough to be super noticeable. But I am wondering if it would be to style at all by having a big chunk Smoked Malt? I assume historically speaking it would be but have never tried a modern example with it. I guess I'll pull out Designing Great Beers and see what I can find out...

 

I made a wee heavy with 15 lbs British 2-row, 3 oz cherry smoked malt, and 8 oz roasted barley. I don't remember the hop I used, but it was only an ounce at 60 and nothing too strong. Wyeast 1728.

One of the things I did was a boil-down of the 1st gallon of runnings for 30 minutes to add some of the caramel notes. The beer came out very dark, with brilliant deep red color where the light can get through it.

Others who tried it found the smoke was present but not overbearing, playing well with the other flavors. It was a little over 8.5% ABV. I am still enjoying it now, a bottle once a week or so.

 

Many say this one is very good. No smoked malt. 1728 is known for producing smokey phenolics, so no smoked malt is needed.
http://www.skotrat.com/skotrat/recipes/ale/scottish/recipes/10.html

 

Historically speaking Scottish beers were not brewed with smoked malt, this is a modern, largely American interpretation.

 

The 1728 yeast will produce smokey phenolics, so American homebrewers thought there had to be smoked malt in the beer, and the peat smoked malt comes from Scotland, so a false conclusion was drawn way back when. I agree.

 

Also historical but apparently brewery records show that Scottish brewers used exclusively English malt which wouldn't of course be peated or smoked.This makes the claim that the Scots were reluctant to import English hops even more fanciful.

 

I did the kettle caramelized version of Jamil's Scotish ale. I think I had a touch more of the roasted grains and it turned into more of a stout. I used Wyeast's Scottish ale strain. I let the beer ferment out for a month and it has been in a keg for 3 days. Great flocculating yeast and it's already really tasty. Go for it!

 

Ron Pattinson has published a recipe in http://barclayperkins.blogspot.co.uk/2012/03/lets-brew-wednesday-1913-william_28.html which you might find interesting.

 

That is the weirdest looking recipe I've seen for Scottish/Strong Ale.... I think I'll give it a whirl in a month or two.

 

I really like Traquair Jacobite with the corriander in it. The recipe below I boiled the first running to thick syrup. This beer had lots of caramel and dark fruit flavors. No smoke flavors which if I do it again I would want just a little. It was a great beer.

Ingredients for 4gal batch:
12.0　lb (94.1%) Maris Otter - added during mash
0.25　lb (2.0%) British Crystal 55°L - added during mash
0.25　lb (2.0%) British Crystal 80°L - added during mash
0.25　lb (2.0%) Roasted Barley - added during mash
1　oz (100.0%) East Kent Goldings (4.5%) - added during boil, boiled 60　m
0.2　oz Corriander seeds - added during boil, boiled 5.0　m
1.0　ea White Labs WLP028 Edinburgh Ale (1.5L starter)

 

Yeah, that's in William Younger's maize period. I've some other less adjuncty Scotch Ale recipes there. There's a really good one for Younger's No. 3.

 

The recipe on Ron’s Blog calls for 2 ounces of Cluster for dry hopping. I have never used Cluster for flavor/aroma; I have only used Cluster for bittering.

Has anybody dry hopped with Cluster? How would you describe the flavor/aroma?

A lot of folks use the word “catty” to describe the flavor/aroma of Cluster hops.

Cheers!

 

Here's one we call Wee Bantam. Nothing fancy, but pretty delicious.

Wee Bantam
5 gal. All Grain
OG: 1.080
TG: 1.024
IBU: ~15.5
ABV: ~7.5%

Pale Malt: 12.70 lbs.
Crystal Malt (60'): 2.60 lbs.
Chocolate Malt: 0.59 lbs.
Brown Sugar: 0.27 lbs

East Kent Goldings: 1 oz. @ 60 min.

Wyeast 1728 - Scottish Ale

Mash high (we aim for 157-158'). We like to let the malt do the talking on this one, so we ferment between 55-57'F to keep the esters down.

 

Cluster is a hop that is not too catty if fresh. Some guy named Jeff Renner uses it in some of his his beers, and has mentioned it while sampling the beers at club meetings.

 

Jeff,

Have you sampled Jeff Renner’s beers where he dry hopped with Cluster? How would you describe the flavor/aroma?

Cheers!

Jack

 

Not dry hopped, but used later in the beer. It has the old time Cluster flavor that you would get from what I remember sneaking sips from dad back in the day. If you know what I am talking about, you will recognize it.

Might have to try an all cluster hopped beer someday.

 

“I remember sneaking sips from dad back in the day. If you know what I am talking about, you will recognize it.”

Your beer memory is superior to mine.

Cheers!