NWSBB Wee Heavy 3.5g - Beer Recipe - Brewer's Friend

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NWSBB Wee Heavy 3.5g

284 calories 29.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Wee Heavy
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.06 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Source: NorthWest Small Batch Brewing
Hop Utilization: 99%
Calories: 284 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)
Created: Monday December 5th 2022
1.085
1.022
8.3%
25.6
22.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.06 lb American - Pale Ale8.06 lb Pale Ale 37 3.5 69%
1.50 lb Munich1.5 lb Munich 37 6 12.8%
1.34 lb American - Caramel / Crystal 10L1.34 lb Caramel / Crystal 10L 35 10 11.5%
5.80 oz Briess - Brewers Torrified Wheat5.8 oz Brewers Torrified Wheat 35 1.5 3.1%
5 oz American - Black Malt5 oz Black Malt 28 500 2.7%
1.80 oz Viking - Roasted Barley1.8 oz Roasted Barley 32.7 340 1%
11.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz East Kent Goldings1.6 oz East Kent Goldings Hops Pellet 5 Boil 60 min 23.73 68.1%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 10 min 1.89 31.9%
2.35 oz / $ 0.00
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
1.27 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
70 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.94 gal Strike 162 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.8 g | 27.2 qt) 5.77 23.1  
Mash volume with grains (equipment estimates 7.73 g | 30.9 qt) 6.71 26.8  
Grain absorption losses -1.46 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.09 g | 20.4 qt) 4.06 16.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 3.5 14  
Volume into fermentor 3.5 14  
Total: 5.77 23.1
Equipment Profile Used: System Default
 
Notes

Mash 90mins @152F. Overnight Mash could help to extract all the fermentables. Add Non fermentable grain for top mash last 20 mins.

Can use Goldings or Fuggle Hops

Yeast - (pitch 2 packets due to high gravity and use nutrient)
Mangrove Jack M15 Empire Ale is ideal for a dry yeast
S-04 would be a good backup to use.

General Fermentation guide unless yeast specifies otherwise:
Primary ferment 50-60F (10-16c) for 3 weeks
6-12 weeks of cold conditioning 35-45F (2-7c)
Check Alcohol Tolerance of yeast used
Pressure ferment to lower esters and phenols

Note: Do not add smoked malt. There are a lot of references to smoke flavor - even found this is a brewing book. Any Peet or Hard wood smoked malt will kill this style beer. The smoked flavor you sometimes get is from the roasted barley and from a method sometimes used where you do a long boil (say 3 hours) and it causes the wort to have some caramelization.

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  • Last Updated: 2023-01-09 15:14 UTC