BBA Wee Heavy Scotch Ale.. input?

I've got the grist set up and milled already, but I could add to it slightly if need be. The mash tun isn't maxed out but it's pretty close.

18# Golden Promise
2# Munich
12oz C-90
8oz Melanoiden

90 min boil, 153-154 mash for 90 minutes.

Obviously, I chose this because I could get more malt character without an extended and boring boil. However, I know the beer is probably on the lighter side of things as I didn't toss in any other darker grains to get the color up. I could have used some chocolate malt or some carafa or something up the color, but I didn't think about it. For whatever reason, I was thinking an extended mini boil off to the side and added back would really layer in some flavor, and some good light caramel color.

Was thinking about pulling the 1st.. gallon maybe from the mash, and boiling it down to atleast a quart or so, maybe half gallon depending on how it looks. Maybe even adding a bit of demerara sugar to the pot to get more of that caramel character?

I've got UK Phoenix to bitter, but I think I'm gonna shoot for like 35-40 IBU's on this as I'm gonna let it age out a bit. Will need toss in some Magnum to get more IBU's but figure it's clean enough.

I'm at around 1.110 OG on this beer as it stands, no extra sugars or anything. I'm guessing.. 1.030 FG perhaps?

Plan on using 1728, making a good sized starter, and maybe even pitching in a packet of US05 with it? Thoughts on that? I don't want the beer to stall out, but I also don't really care to baby sit a starter all damn week and building it back up and up and up. Plan to ferment out pretty cool, and let it ride for atleast a month.

I've got some heavy roast white oak spirals that have been soaking in some Bookers Bourbon with 2 vanilla beans. I'm really wanting that caramel, vanilla and coconut flavors to meld into the beer.

Plan to age that for atleast a month, just will have to taste it since I've never used the spirals, just cubes.

Anyone have some additions, hints, tricks, or anything else to add? I'm wanting this to turn out pretty well, it's a fair bit of grain and plenty of time.

 

I thought about some special B, or even some 120 crystal, but I really don't care for special b much, but thought the fruity plum dark raisin notes would be good, but opted out. I'm really wanting something like a backwoods bastard ish type of flavor. More caramel, and vanilla, coconut, earthy, and the booze.

Style wise, I'm at around 11.5 SRM on it as it, no kettle caramelization added to it.. It's on the lighter side of the style, but then again, I'm at the style limit on IBU's and my ABV will be bigger, so no real following any guidelines here.

Never used the 1728, but I'm trying to get info on the way to handle it, temps that work best, etc. I don't want some big boozy, fusely, smokey beer.

 

Good to know. I'll brew the hoppy american wheat I've got planned first, and then when I go to crash it, I'll toss in the Scotch Ale behind it, and run it low.

What does everyone think about maybe doing a 1.5 l starter of 1728 and then a packet of US05? I WANT the character of the 1728, but haven't never used it, I'm not sure what I'm looking for or missing with it. I know several people say to use a clean strain and keep it low and clean for a scotch ale.

 

Also..

Water... big issue here? I have RO water, it's pretty void of everything. I build my water from the ground up for the style..

Soft water I assume? Not looking to make the little hopping schedule pop.. anyone got some numbers, or suggestions?

 

I add mag to my malty/darker styles as is via epsom salts.. Works pretty well I think.

 

I've always soaked for 2-3 weeks myself, before adding them. They'll soak up a fair bit, enough to notice. I soak in a known amount of spirits, usually bourbon, and add it ALL to the carboy or keg.

Some say longer helps, I haven't gone any longer than 2-3 months at most in letting them soak. I've got some spirals going now in some Bookers. A fair bit of surface area, so I don't think it'll take long to soak and be ready to roll.

 

Thanks for the input. I'll probably do something similar I think. I just did a stout with 1968 and US05 and did so to just play around with the idea of a co-pitch and see what I get. Curious if the US05 chews it down farther than the 1968 would on it's own. Went from 1.070 to 1.023 in 3 days, with a 153 mash temp... Still bubbling a bit a week later, but appears to be pretty much done.

 

Ehh, I think they are probably around 1" thick by.. 8.5 inches maybe? 8-9 inches long.

I broke them down in half and put in a glass dish I can seal up with a top with about 3/4 an inch of bookers. I was going to do PVW, but I'm getting low and decided to use the Bookers instead, and some Makers with the vanilla bean.

I slosh it around in there, and they've soaked up quite a bit in a couple of days. The liquid taste divine.

 

Well, Scotch ales arent exactly.... balanced between hops and malts. This recipe is literally in the middle to the high end of the BJCP style guidelines by the way. I was estimating 1.030, it'll probably settle around 1.025 or so if I had to guess. I'm also deciding if I want to go more IBU's than style guidelines.

Care to elaborate? I'm curious what you'd do to the recipe?

 

I got the recipe from Mike's site, and changed it a little for what I had in mind. Thats why I was asking what reverseapachemaster had in mind when he said the recipe wasn't good. I tend to think Mike has some good recipes and ideas floating around, but since I've never made one before, wanted some thoughts.

I had the idea that the beer would be on the sweeter side, but like you, aging it with some bourbon would mellow it a bit. I also planned to up the IBU's, and am not quite sure where I want to take it. Mike did 25 I think, I was planning around 35, but I'm wondering if 45-50 might be the best bet, especially with the slightly higher gravity I'm doing, and the fact it'll lose some of that umph over time aging. That, and like you, I'm a bit sensitive to overly sweet beers. They have their place, but things like 50-60 IBU RIS's don't appeal to me. When I brew them, I have to shoot for 90-100 IBU to feel they aren't cloying.