I really love this beer Wee Heavy; it’s big, rich, and malty. It scored a 40 at the New Jersey State Fair this year, which I was very happy about. I’ll probably be entering it in next year’s NHC with a couple small tweaks. I’ll definitely be using RO water and may had a hint of peat smoke.
I really liked the way this beer turned out. Good bitterness, nice malty orange flavor, so I thought I would share the recipe.
Last year I was fortunate enough to receive a document from a highly respect Brewmaster that contained a collection of emails from breweries regarding how they care for their barrels. To me, this document was the Holy Grail of barrel care; it contained advice from Avery, New Holland, Schlafly, Ithaca, and numerous local pubs and breweries. There’s a wealth of information here, unfortunately most of it does not apply to homebrewers nor the size barrels we use. However, I’ve pulled out bits and pieces that I think will help you explore the world of barrel aging and included a recipe for the Rye Barrel Stout at the end.
I love my smoked beers, love my scotch style ales, and I really love the Wee Heavy’s that are just a bit smokey. Here is my Wee Heavy with Peat smoked malt. Be sure to check out the photos at the end! (more…)
Earlier in the year Lee Williams (aka @hoptopia) and I had been talking about brewing a beer together. In May Lee, Stevie Caldarola, and I finally did. We both wanted to brew something in an english style. I wanted to include rye and Lee wanted to use Northdown hops, so we came up with this recipe. Unfortunately the Northdown hops were not available when we brewed this, so we substituted Challenger hops instead. As always, please use this recipe and if you brew it, let me know how it turned out and what you might change or what you did change. (more…)
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