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Manowarfan1

Scottish Wee Heavy additive question

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Hi all - in searching thru the threads I have seen a few variations on the Wee Heavy. Some used the butterscotch (or increased the dose) some omitted it and some added Scotch (Chivas).

I bought a mini of each (Schnapps and Chivas) - they are 50 ML each which is obviously more than the teaspoonage required in the recipe.

Has anyone combined both? Does it sound like a disaster? I dont want to bge overwhelmed by butterscotch but a little sounds ok, and the warming factor of the Chivas sounds like it would be a good addition but as a newbie I really don't know what effect adding hard alcohol would have on it.

Any thoughts? And what would be a good yeast to use with any/either addition or amounts? Hoping to brew this a few hours from now - a snow day seems perfect for making a wintry beer.

Cheers
jeff

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Any idea on which yeast would go best with this style? I have seen things that recommend various hops for various styles but not yeasts, although i think in lhbs they had a poster on it. Would a scottish ale be considered to be the same as/similar to an english ale?

I have a safale s04
safale s05
Nottingham
a plain Coopers
and a bunch of Mr Bs
a safbrew t58
and a liquid 1272 American Ale 2 - liquid


Cheers
jeff

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Of the choices you have I would probably use the S-04.

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I used the s-04 in my latest a mixed the scotch and butterscotch. I let you know in a month or so How it turned out. I can't imagine anything bad because i've seen it made both ways and its turned out well.So it should be amazing combined, as long as you don't get greedy with the additives.

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Lionheart, how did that mix between the two turn out? I am making a new batch and I am curious to find out how yours came out.

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Not what I expected at all. I think the yeast was the difference. I tasted neither the scotch or the butterscotch at all. I think The type and amount of yeast ate up the flavor. The first batch I only used the one pack of yeast supplyed in the HME. The second batch I pitched a whole 11.5 G of sa-05 yeast. It was not right at all. Since then I made a new batch that's a week away from drinking using the fromunder yeast, 3 packs or 6 G. We'll see how it turns out. I'll post those results when I get them. Meanwhile I got a recipe from my LHBS steeping grain and using DME with my own tweaks to it. It's in 2 LBK'S now. I'll report on that one when it's ready also.

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I used Edinburgh Ale WLP028 for mine (aka Wyeast Scottish 1728). It's the McEwan's strain and is traditional for the Scottish/wee heavy style.

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Haven't gotten to sample mine yet but it should be getting close. I did use a full pack of US-05 on mine also because I am trying to avoid the yeast having to work overtime. I THINK that may be the "taste" I have gotten from my first couple of batches of standard MrB things. I didn't want to take that chance with this one being a bit higher gravity so went with the beefier yeast. Hope it turns out ok. I won't mind if I don't taste the butterscotch but I guess it would be nice to have a slight hint of it.

Cheers
jeff

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Okay, Update. I cracked the first one of the third extract batch. 3 TBS of scotch and 4 TBS of butterscotch. 3 2g packs of fromunder yeast. my first impression is the fromunder yeast is more suited to this style. i could taste a hint of the butterscotch and a very slight hint of the scotch. 2 days in the fridge and 6 weeks total in the bottle after 3 weeks in the fermenter. I suspect that after more time in the cold it's only going to get better as the first batch did too. I'll report more as I drink more. My first impression is it is going to turn out very well. I do think I might like it better without the butterscotch, and only the addition of the scotch.

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Definitely interested in hearing how yours turns out and if you think you might do it with just the scotch next time. I have some in the downstairs fridge but forgot about it and just cracked open a Uinta Anniversary Barleywine that was on sale :)

i did have one the other night but didnt really notice any real butterscotch flavor - but will see on the next one which has had more conditioning time before I chilled it.

Cheers
jeff

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I put 2 Tbsp of Butterscotch Schnapps in mine. Really like that little hint of butterscotch in there.

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Update: The yeast is the difference, however, next batch I would use only 2 2 g packs of fromunder yeast. I think the extra yeast eats up the scotch and butterscotch flavors. I like this brew alot!

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Mine is ok/pretty good at present. No butterscotch flavor that I can discern. I think next time I may add it after a week of fermenting and see what happens. Not sure but may add the scotch at the same time.

I think this will condition into a pretty good beer based on first tastings anyway.

Cheers
jeff

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