In 2009, Drew Beechum, along with some of his fellow members of the Maltose Falcons, got together to compete amongst themselves to create “something wild” in memory of a friend who experimented with home-smoked malts. Thirty Falcons took Beanie’s malt and promised to make something interesting. Drew’s recipe was fueled by Thanksgiving dessert with hopes of imitating the taste of a dark, nutty, caramel flavor with a hint of smoke. The Southern Highlander sees about 3 hours of boil time, making it rich and full-bodied. This wee heavy certainly mimics a pecan pie’s brown sugar syrup with the dose of maple syrup during secondary fermentation.
This recipe was originally featured in the March/April 2010 issue of Zymurgy.
Southern Highlander Wee Heavy | Strong Scotch Ale
- 15.5 lb. (7.03 kg) Maris Otter malt
- 0.5 lb. (226 g) Weyermann CaraAroma®
- 0.5 lb. (226 g) double pecan-smoked malt
- 0.25 lb. (113 g) roasted barley (add after the first 2.5 quarts/2.4 liters of runnings are pulled)
- 0.45 oz. (13 g) Magnum pellets, 12.9% a.a. (90 min.)
- Wyeast 1728 Scottish Ale Yeast
- Original Gravity: 1.084
- IBU: 19
- SRM: 21
- Boil Time: 180 minutes
Mash for 60 minutes at 155°F (68°C). Take the first 2.5 quarts (2.4 liters) of runnings and boil vigorously to reduce volume to 3 cups (0.7 liter). The result should be thick and syrupy. Add the roasted barley to the mash after collecting the first runnings. You can also add 8 ounces (237 mL) of grade B maple syrup to the secondary for extra oomph.
No extract equivalent possible. You can do a mini-mash by substituting 10.9 lb. (4.9 kg) English pale LME or 8.7 lb. (3.9 kg) English pale DME for 14.5 lb. (6.6 kg) of the Maris Otter malt. Do a mini-mash with 1 lb. (453 g) Maris Otter and the remaining malts, sparge, add the malt extract, and proceed as indicated. Skip boiling the first runnings, but add 1 lb. (453 kg) crystal 40 and 0.25 lb. (113 g) crystal 120 to the recipe to simulate caramelization.