Will's Good Eye v3.1 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Will's Good Eye v3.1

338 calories 34.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.08 gallons
Post Boil Size: 5.58 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 338 calories (Per 12oz)
Carbs: 34.3 g (Per 12oz)
Created: Friday December 11th 2020
Similar Recipes

Scottish Wee Heavy

by nununene

OG: 1.083 FG: 1.023 ABV: 7.9% IBU: 22

1.101
1.025
9.9%
23.6
20.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Thomas Fawcett - Golden Promise Pale Ale Malt17 lb Golden Promise Pale Ale Malt 36.8 2.65 89.5%
1 lb Weyermann - Rye Malt1 lb Rye Malt 36 3.7 5.3%
0.50 lb Gambrinus - Honey Malt0.5 lb Honey Malt 37 25 2.6%
0.25 lb Briess - Blackprinz Malt0.25 lb Blackprinz Malt 25 500 1.3%
0.25 lb Thomas Fawcett - Pale Chocolate Malt0.25 lb Pale Chocolate Malt 32.2 230 1.3%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.3 Boil 60 min 19.38 50%
1 oz BSG - East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.3 Boil 10 min 4.21 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Ascorbic Acid Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
9 g Citric acid Water Agt Mash 0 min.
6 g Gypsum Water Agt Mash 0 min.
1 g Salt Water Agt Mash 0 min.
2 g Slaked Lime Water Agt Mash 0 min.
2 each Whirlfloc Fining Boil 15 min.
6.60 g Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Omega Yeast Labs - Scottish Ale OYL-015
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 624 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Strike 168 °F 154 °F 60 min
2.5 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 4.75 19  
Mash volume with grains 6.27 25.1  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 5.7 g | 22.8 qt) 4.96 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.08 28.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.58 22.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.58 g | 22.3 qt) 5.5 22  
Total: 9.71 38.8
Equipment Profile Used: System Default
 
Notes

2024-02-11 People still remember this beer a few years later. The boil down on the stove of a gallon of wort makes a huge difference. Gives it a huge amount of flavor, be careful not to burn it. (BrewDay Edit: boiled down in a large pan for about 40 minutes, got it to about 220ºF when it looked like a thick pancake syrup and had darkened considerably) Because it wasn't too far, it redissolved and didn't burn to the bottom of the kettle, lots of stirring.
I'm lazy this time and grabbed 3 packs of OYL-015 Scottish Ale instead of doing a starter with WLP-028. Going to triple the amount of yeast nutrients and oxygenate on setting 1 (Blichmann regulator) for a few minutes to get it good.
Also adding 5 g ascorbate to mash for oxidation protection (gosh this doesn't make sense with oxygenation, but it seems to work in NEIPA so why not everywhere too?)
Also, also, the original had a "light and malty" water profile so I switched it up to Edinburgh. Not paying attention to the carbonate, but needed slaked lime to get the calcium up, which means I need more acid to balance it. Aiming for a mash pH of ~5.4.

Created a 2 L 1.060 Pils DME starter (1L in each 1 gallon jugs) and applied the Shaken Not Stirred approach.
https://www.experimentalbrew.com/blogs/saccharomyces/shaken-not-stirred-stir-plate-myth-buster

Starter:
342 g Briess Pils DME
2L distilled water
one ball of CaCl2
pinch of Ca2SO4
pinch of NaCl (table)
pinch of yeast nutrient
1 Pack of WLP028
7 pellets of EKG
Boiled then cooled to 70ºF with ice water bath in sink
~18 hours @ room temp (~60-70ºF)

Post mash, pull 1 gallon of liquid and boil that down in a shallow frying pan while you boil the main pot. This will create massive MRPs and flavor.

Last Updated and Sharing
 
1,367
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-02-11 18:32 UTC