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Wee Heavy
Just wanted to post the recipe for the wee heavy that I'll be throwing on my scotish ale yeast cake this weekend. This will be my first BIG beer. I plan on aging it and giving it out as gifts next year. Of course I'm saving a few bottles for tasting 
6 lbs Marris Otter
2 lbs 3oz Munich
6 oz Crystal 20L
6 oz Crystal 80L
6 oz Caramunich
6 oz Caravienne Malt
1 oz Smoked Malt
Boil Time = 2.5 hours
.75 oz Goldings, East Kent (60 min)
Batch Size = 2 Gallons
This ought to be interesting if nothing else.
Critque or advice is always appreciated.
My initial thought is there's a bit too much crystal/caramel malt, those shouldn't go above 12-15% of your total. Caramunich and vienne are really close to the same thing, so you may cut a little from there.
I'm also wondering about the 150 minute boil time, you could probably get away with 90 with that grain bill.
Here's an example grain bill I had in my ProMash stash:
76.8% Pale Malt (2-row) (MO)
4.5% Munich Malt
4.5% Honey Malt
9.0% Crystal 40L
3.4% Crystal 120L
1.7% Chocolate Malt
The best way to find out is to try it!
Thanks. As far as the boil time goes I guess I'm not exactly what the extended boil is for. As I was looking around for recipes I just noticed that most of them called for an extended boil.
It may require an extended boil time in order to help carmelize the wort, some of the scottich style beers depend on the carmelization flavor as pert of the style. I think you could get the same effect by boiling a small fraction of the concentrated wort to carmelize it (maybe the first 1/4 gal during sparge) and then adding it back to the main volume.
Wow, thanks for the info.
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