Scotland!!!!!!!!!

Beer Recipes
1

Wee Heavy with 80/- or whatever I can get for the second runnings… going to steep something like Chocolate malt in those.

Thinking of this for a grain bill:

34.4    8.00 lbs. Munich Malt                  Germany        1.037      8
51.6    12.00 lbs. Maris Otter(2-row)            Great Britain  1.038      3
*  4.3    1.00 lbs. Wheat Malt                    Germany        1.038      2*
*  3.2    0.75 lbs. Special B Malt                Belgian        1.030    120*
*  1.1    0.25 lbs. Black Malt                    Great Britain  1.027    525*
*  4.8    1.13 lbs. Crystal 120L                  America        1.035    120*
_  **0.5    0.13 lbs. Peated Malt                 ** Great Britain  1.038      5_

Yeah yeah, its 2 ounces in 10 gallons of beer…
I want the toffee that the Special B should give me

Thoughts?

2

I would leave out the peated malt.  Everything else looks good.  The dark crystals are probably not necessary, but I get where you’re coming from and add 120 to mine as well (I like the flavor of dark crystal in my wee heavy)  I usually use all Maris Otter for the base malt and boil down a gallon of the first runnings a la skotrat’s Traq house recipe.  Last time I actually boiled some of it to the point it turned to syrup.  This batch is still aging, but the hydro samples were awesome.  If you are not going to boil down some of the first runnings, would mash high or add additonal 60 or 80 crystal malt (flame-suit donned ;)) to get the extra body.

3

AFAIAC, you’re way off the money.  The absolute best wee heavy I’ve made has been from Skotrat’s Traquair House clone recipe.  It’s nothing but pale malt and about 1% roasted barley for color.

4

Is this the beer that you take a couple of gallons and reduce it in half then add it back into the main boil…?

5

I’m with Denny on this…a simpler grain bill is  going to give you a much better Wee Heavy (as well as a more authentic one, if that’s what you’re going for).

You can use a couple of pounds of Munich for some malty richness, but  definitely leave out the peated malt, the crystal malts…everything but the pale and (if you like it) the Munich.

I’ve done this simpler version  in 5gal batches with around 3 AAUs in the last 60 minutes of the long boil,  then giving the finished beer 6 months aging in the cold, and the result is nothing short of luscious. 
Bottom line is you just don’t need all the other stuff n there.

6

Well , I went with it.
We’ll see what I’ve got in a few months with the 80/- and in the Spring with the Wee Heavy.

I boiled down a gallon of the second runnings
The Wee Heavy was a 2 hour boil.