Flexographic 120/- Wee Heavy

Source: John Viggiano & Jon Sam
Recipe added: 07/23/99
Email: jsvrc@rc.rit.edu
URL: http://www.rit.edu/~jasvppr

We were aiming for something like McEwan's, and were pleased with the caramel/toffee flavors and the barely perceptable hops bitterness. The concentrated boil is responsible for the rich caramel flavor.

Specifics

Recipe type: Extract
Batch Size: 24 l
Starting Gravity: 1.090
Finishing Gravity: 1.029
Time in Boil: 75 minutes
Primary Fermentation: 10 days, 16 C
Secondary Fermentation: 7 days, 18 C

Ingredients:

3 Kg Glenbrew Amber Malt Extract
2.7 Kg Laaglander Amber Dry Malt Extract
2.7 Kg 40L Crystal Malt
0.5 Kg Rice Maltose
0.9 Kg Light Brown Sugar
25 g Columbus Hops Pellets, 12.7% Alpha Acid
Wyeast 1728, 3 liter starter, OG = 1.022

Procedure:

Heat 5 liters water to 70 C; steep crystal malt 10 minutes. Recirculate, lauter, then sparge with 10 liters water at 75 C. Bring to boil, turn off heat, add Glenbrew & Laaglander malt extracts. Return to heat, add hops pellets. At 10 minutes before flameout, add brown sugar and rice maltose. Cool with immersion chiller to 15 C, bring volume to 21 liters. Aerate well and pitch 3-liter starter. (After a day or so, the fermentation lock was gurgling almost constantly.) Rack to secondary when fermentation subsides; bottle with 100g dextrose 1 week later. Age at 20 C for two months.

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