So a few weeks ago I posted a thread regarding Belhaven Wee Heavy, look for a clone. There are not a lot of recipes out there. So now I’m just taking a stab. If close cool and if not, no biggie. Batch Size: 5.3 gal ABV: 6.5% OG: 1.073 FG: 1.023 IBU: 27 Color: 18 SRM Grains: 12# Maris Otter Pale Malt 0.75# Crystal 60L 0.5# Victory Malt 0.25# Aromatic Malt 0.125# Black Patent Malt 0.125# Briess Roasted Barley Boil: Pull 1 mash gallon and reduce. Add full mash and boil for 3 hours, adding distilled waters as needed. Hops: 0.75 East Kent Goldings @ 60 mins 0.75 Fuggles @ 60 mins 0.25 East Kent Goldings @ 30 mins 0.25 Fuggles @ 30 mins Mash: Rest 156 degrees F for 60 mins Mash out 168 degrees F for 10 mins Yeast: Wyeast 1728 Scottish Ale
looks good, i like mine a little stronger around 1.075 to 1080. 1728 ferments cool and doesn't throw a lot of esters. And good for you for not adding any peat smoked malt. It should be noted this is a modern interpretation, not a historical recipe, cue Ron......
@macandrewsRIP I was considering bumping OG a little. If I add another pound of MO, it will raise me to 1.078.
@hopfenunmaltz thanks for the suggestion, think I will substitute MO out for GP. Going to bump the recipe a good amount. Leave the Victory, adding an extra 0.25# and increase base malt, now GP, from 12# to 15#.
I like your recipe just fine. I do not think you need to mash that high. I would target 153. With your recipe you are brewing you will have a full enough mouth feel. Good luck!
1728 is a beast of a yeast, so keep that in mind. Ferment it nice and cool, and then almost lager it for best results, IMO.
No 'almost'...definitely lager it, and it will be great. Been brewing this style pretty regularly for the last 25 years or so and I usually cold age them for at least 2-3 months.
Indeed. I think it's a skip that some people forget, since it's an ale yeast, but it really benefits from it. Good to know you think so as well, with having brewed it for that long.
