Wee Heavy

[MAF]

My version of the Strong Scottish Ale style, got this brewed last weekend.
Initially, I hadn't added the Golden Syrup, but got a low mash efficiency (~62%), so added it after a few days of fermentation. Should bring the OG up to 1.092 and give a 9%ish beer. I also upped the IBUs a little, as I'm gonna age this one a bit and I know the bitterness will fade with time.

Recipe: Wee Hibee
Style: Strong Scotch Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 15.00 l
Estimated OG: 1.092 SG
Estimated Color: 35.0 EBC
Estimated IBU: 41.6 IBUs

Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
5.00 kg Pale Malt, Maris Otter (5.0 EBC) Grain 1 69.8 %
1.00 kg Vienna Malt (18.0 EBC) Grain 2 14.0 %
0.30 kg Caramunich Malt (120.0 EBC) Grain 3 4.2 %
0.20 kg Munich Malt (20.0 EBC) Grain 4 2.8 %
0.06 kg Chocolate Malt (800.0 EBC) Grain 5 0.8 %
0.60 kg Lyle's Golden Syrup (0.0 EBC) Extract 6 8.4 %
50.00 g Challenger [6.80 %] - Boil 60.0 min Hop 7 41.6 IBUs
1.0 pkg Edinburgh Ale (White Labs #WLP028) [35.4 Yeast 8 -

[WishboneBrewery]

a hefty beer, let us know how the WLP028 goes.

[MAF]

Did a 'forced ferment test', and after two weeks in the hot press it has reached FG of 1.012 which will give this beer a whopping 10.6% ABV
I was expecting FG of around 1.020 or a bit higher!
I think I know why this happened though; I did a split brew day (mash one night, boil the following night), and looking back on my notes I reckon my mash out didn't go to high enough temp to denature the enzymes, and they kept on going.
So instead of a full bodied sipper, I have a dangerously light bodied strong beer!

[bosium]

Honestly, I think that's a really good thing. Firstly, remember that you'll probably never actually achieve that FG, the full batch won't have such a high pitching rate, oxygen level or fermentation temperature. You'll probably only get 1.014-1.016 or so, at a guess.

Also, more importantly, the bigger the beer the drier you want it if you want a hope of it being drinkable. The Belgians put simple sugars in their big beers for exactly this reason. Anyway, you really think you'll notice that much difference between 9 and 10% ABV?

[monkeyboy]

bloody hell. puts my 80/- to shame! That's a monster.

[MAF]

Honestly, I think that's a really good thing. Firstly, remember that you'll probably never actually achieve that FG, the full batch won't have such a high pitching rate, oxygen level or fermentation temperature. You'll probably only get 1.014-1.016 or so, at a guess.

Also, more importantly, the bigger the beer the drier you want it if you want a hope of it being drinkable. The Belgians put simple sugars in their big beers for exactly this reason. Anyway, you really think you'll notice that much difference between 9 and 10% ABV?

You could be right; I checked the main batch and it was at 1.024 and waaaay to sweet. I roused the yeast and it dropped to 1.016 in another few days. I'll leave it another bit and see how it goes!

bloody hell. puts my 80/- to shame! That's a monster.

Biggest monster I've attempted yet. Hope I don't get a taste for it
Edit: just noticed you are Edinburgh based - you used the WLP028 much?

[monkeyboy]

@MAF, my 80/- that's fermenting away as i type is the first time i've tried it. I found it was slow to get going (perhaps cos it was a little too cold when i pitched) then took off like a lunatic. Now it's settled down to a happy medium and is chugging away merrily. I top-cropped a jar of it for my next brew. Maybe i'll have a go at a proper wee heavy of my own!

[MAF]

update: the forced ferment test dropped to 1.011, and main ferment is at 1.013
I tasted both samples and there seemed to be more burn from the main ferment, so looks like I may have more fusels than I bargained for Hopefully a good period of condtioning will take the edge off.