Weyerbacher "Tiny" Recipe
I contacted weyerbacher through their website and asked for help with a clone recipe, this was the response I received a couple of days later:
Since most homebrewers use a program to calculate recipes and each person has their own mash efficiencies I'll give it to you in Malt percentage, which they should be able to plug into their calculator for their particular setup
Muntons Pale * 68%
Chocolate Malt 8%
Crystal Malt * * * 5.4%
Carafa Special Type III 5.4%
Flaked Oats * * 5.4%
Wheat Malt * * * 5.4%
Rice Hulls (In Mash, not milled, to help with run-off) 2.4% or 1lb for up to 10 gallons
Approximately .5lbs of sugar per 5 gallons added preboil
Preboil gravity should be about 1.103 (with sugar)
Post Boil gravity should be about 1.113
90 minute Boil
Hops:
At 60 Minutes from End of Boil
Bittering - Apollo @ 19.1 AA% approx. (.5oz for 5 gallon, 1oz for 10 gallon )
At Boils End
Aroma - Saaz @ 3.2 AA% approx ( .75oz for 5 gallon, 1.5oz for 10 gallon)
Fermentation:
Yeast: Wyeast 1214 Belgian Abbey, atleast 2 smack packs or make a starter
Oxygenate with stone if possible, otherwise use whatever means available
18 Degrees C until primary fermentation is complete
Final Gravity Target: 1.024 at 78% attenuation
After primary, rack off yeast or rack to secondary and lager at 10 degrees C for 2 weeks
Chill to 0 degrees C for 1 week, Rack to serving vessel or bottling bucket for carbonation and packaging
Typical fermentation time from start to finish is usually 4 weeks
Good Luck!
Scott Bicksler
Lead Brewer
Weyerbacher Brewing Company
Outstanding! I have made this probably 4 or 5 times now. It is the #1 beer on tap. I have hit the numbers almost perfectly every time, and it is exactly Tiny. I use Marris otter though, and chocolate wheat (dehusked, not bitter) in place of their equals in the recipe. But it's perfect. In FAAAAACT.....
They just held their first ever homebrew competition. I entered this base beer with chocolate and chipolte, and it took 3rd place overall! This was my first ever competiton to enter, so I was super stoked.
Truth be told, I brewed the competition beer in July. Let it age until November. In OCTOBER they released the same damn beer with peppers. It was a dead ringer for the beer I brewed for the competition (well, in fairness, I was brewing their clone and entering it back to them ). Could not believe it. So, being that the prize was to brew a batch on their equipment and have it served at the tap room...doesn't surprise me that it didn't win it, lol.
However, the master brewer for their new beer (Sunday Mole') was one of the ones that judged my beer, and placed it. He came up to me while the public pouring session was going on, and congratulated me. He said "That's my Mole'" you brewed. I laughed and explained the timing of it all and poor luck on my end, and he laughed. He said still, it did very well in the back, and I actually wished I had more of the flavor that you had come through.
Super big compliment, and I give this recipe raving reviews. It is an awesome beer, versitile, and you can change the chewy-ness based on the mash temp. This is a perfect big stout.
Brewed 26-01-22
mash water 27L
mash ph= 5.24
sparge water = 5.87 added 3ml
preboil: 1.081
postboil=1.091
in fermenter: 21L
Final gravity:1.021
Alc: 9%
