Willie Wallace Strong Ale - Beer Recipe - Brewer's Friend

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Willie Wallace Strong Ale

435 calories 46 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.129 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Michael J. Gabel, Sr.
Hop Utilization: 98%
Calories: 435 calories (Per 12oz)
Carbs: 46 g (Per 12oz)
Created: Wednesday January 20th 2021
1.129
1.035
14.4%
0.0
42.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Muntons - Maris Otter15 lb Maris Otter 38 2.3 58.8%
1 lb Belgian - Special B1 lb Special B 34 115 3.9%
8 lb Briess - Special Roast8 lb Special Roast 33 40 31.4%
8 oz Aromatic Malt8 oz Aromatic Malt 35 20 2%
8 oz Finland - Chocolate Malt8 oz Chocolate Malt 31 338 2%
8 oz Finland - Melanoid Malt8 oz Melanoid Malt 35 27 2%
25.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 0 min 50%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 0 min 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Amylase Enzyme Other Mash 75 min.
1 each Whirlfloc Tab Fining Boil 45 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Boyertown Water Autority
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 9.56 38.3  
Mash volume with grains 11.6 46.4  
Grain absorption losses -3.19 -12.8  
Remaining sparge water volume (equipment estimates 0.41 g | 1.7 qt) 1.63 6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 7.75 31  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 11.19 44.8
Equipment Profile Used: System Default
 
Notes
  • Original pre-boil volume was 7.5 Gallons, increased based on elevation above sea level and its affects on the boiling point of water.

    1. Raise 5.6 Gallons of water to 160F for strike temp on grain.
    2. Add Amylase Enzyme to the mash, post strike.
    3. Mash for 75 minutes.
    4. Sparge with 2.5 Gallons of water at 149F. To reach a final volume of ~7-7.25 Gallons.
    5. Boil for 60 minutes flowing Hops schedule.
    6. Using submersion chiller cool wort to ~60F.
    7. Transfer to fermentation vessel and pitch yeast.
    8. Allow for natural fermentation temperatures.
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  • Public: Yup, Shared
  • Last Updated: 2021-01-21 13:12 UTC