Southern Highlander Wee Heavy

IBU: 19

SRM: 21

OG: 1.084

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The following beer recipe is featured in the March/April 2010 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

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.

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The following beer recipe is featured in the March/April 2010 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

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.

Ingredients:

  • 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

Specifications:

Yield: 5.5 gallons (20.8 L)

Original Gravity: 1.084

IBU: 19

SRM: 21

Boil Time: 180 minutes

Directions:

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.


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