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12-12-12 Wee Heavy
  • jlwjlw
    Posts: 16,417
    First things first. Much thanks goes to @azscoob who was a major contributor in helping me craft this beer.

    Second, this beer will have aged a full 12 months before the first beer gets opened.


    BeerSmith 2 Recipe Printout - http://www.beersmith.com
    Recipe: 12-12-12 Wee Heavy
    Brewer: The Bastardo
    Asst Brewer:
    Style: Strong Scotch Ale
    TYPE: All Grain
    Taste: (30.0)

    Recipe Specifications
    --------------------------
    Boil Size: 8.66 gal
    Post Boil Volume: 6.24 gal
    Batch Size (fermenter): 5.50 gal
    Bottling Volume: 5.50 gal
    Estimated OG: 1.115 SG
    Estimated Color: 13.0 SRM
    Estimated IBU: 16.9 IBUs
    Brewhouse Efficiency: 75.00 %
    Est Mash Efficiency: 81.8 %
    Boil Time: 120 Minutes

    Ingredients:
    ------------
    Amt Name Type # %/IBU
    22 lbs 2.4 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 98.9 %
    4.0 oz Roasted Barley (300.0 SRM) Grain 2 1.1 %
    1.00 oz Fuggles [4.50 %] - Boil 45.0 min Hop 3 10.0 IBUs
    0.75 oz Goldings, East Kent [5.00 %] - Boil 30.0 Hop 4 6.9 IBUs
    1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 Yeast 5 -


    Mash Schedule: Single Infusion, Medium Body, Batch Sparge
    Total Grain Weight: 22 lbs 6.4 oz
    ----------------------------
    Name Description Step Temperat Step Time
    Mash In Add 29.00 qt of water at 163.3 F 152.0 F 60 min

    Sparge: Drain mash tun, Batch sparge with 1 steps (4.35gal) of 168.0 F water
    Notes:
    At the end of the mash pull 2 gallons of the first runnings and boil until it turns into syrup. Add back to the main boil with 10 or 15 min to go. This makes for a much longer brew day as the boil will take a long time to complete but the flavor profile will be worth the wait. To reduce the time boil the first runnings while the main boil is under way.

    Primary for 4 weeks and then transfer to secondary and age for 6 months in bulk storage. At this point you can bottle or keg. You can also oak or add whiskey for an additional flavor profile. Once bottled or kegged allow to age another 5 months before drinking.
    ------
    1 month primary FG: 1.026
  • ThymThym
    Posts: 103,821
    I bet something like this could benefit from a decoction mash. Seems like a single infusion is leaving a lot of the flavor from that grain bill on the table.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,417
    Lakewood said:

    I bet something like this could benefit from a decoction mash. Seems like a single infusion is leaving a lot of the flavor from that grain bill on the table.



    I boiled the first two gallons of wort until it it was syrup and then added back into the boil the last 10 minutes of the boil.

    Good call out though. I'll edit and add to the notes section.
  • ThymThym
    Posts: 103,821
    That would make for some yummyness.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,417
    I'm going to need a good name for this beer as well.
  • jlwjlw
    Posts: 16,417
    Maybe I need to do some reading on Scottish history.
  • ThymThym
    Posts: 103,821
    jlw said:

    Maybe I need to do some reading on Scottish history.



    I think this is a job for @azscoob
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 77,654
    So this isn't a decoction mash? Just boil 2 gallons of the first running down to a syrup and add back to the boil with 10 minutes left in the boil? I'm not ready to the a full on decoction, but that I could manage.
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 103,821
    I like this method for getting the rich flavor as well. A little less complicated, but still effective.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • scoobscoob
    Posts: 16,617
    Lakewood said:

    jlw said:

    Maybe I need to do some reading on Scottish history.



    I think this is a job for @azscoob

    My 12-12-12 wee heavy is called "albannach" which would be Scottish Gaelic for "Scotsman". my bottle will have some simple artwork, with the name prominent, below that it is going to say 'unleash the Albannach'.

    How about calling it Claymore, one of the most feared weapons on the battlefield in its day, the type of sword used by William Wallace.

    Perhaps Sgian Dubh? That would be a wicked little blade tucked in ones sock, no scot worth his kilt would be without his.
    Jesus didn't wear pants
  • jlwjlw
    Posts: 16,417
    I like the idea of the Calymore. This is an 12% beer worthy of a name like The Claymore. Now I need some artwork on an image.
  • scoobscoob
    Posts: 16,617
    jlw said:

    I like the idea of the Calymore. This is an 12% beer worthy of a name like The Claymore. Now I need some artwork on an image.



    Let me see what I can do!
    Jesus didn't wear pants