Wee Heavy, Wee Little - Beer Recipe - Brewer's Friend

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Wee Heavy, Wee Little

246 calories 25.7 g 22 oz
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Beer Stats
Method: Partial Mash
Style: Wee Heavy
Boil Time: 60 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 1.88 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 246 calories (Per 22oz)
Carbs: 25.7 g (Per 22oz)
Created: Tuesday March 7th 2023
1.074
1.019
7.1%
27.3
20.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 oz Crisp Malting - Finest Maris Otter40 oz Finest Maris Otter 38 3 65.6%
8 oz Briess - Caramel Malt - 60L8 oz Caramel Malt - 60L 35.4 60 13.1%
1 oz Dingemans - Special B1 oz Special B 33.1 125 1.6%
12 oz Briess - DME Traditional Dark12 oz DME Traditional Dark - (late boil kettle addition) 44.6 30 19.7%
61 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6.40 g Barth-Haas - East Kent Golding6.4 g East Kent Golding Hops Pellet 5.44 Boil 60 min 16.89 43%
6.50 g Barth-Haas - East Kent Golding6.5 g East Kent Golding Hops Pellet 5.44 Boil 20 min 10.39 43.6%
2 g Willamette2 g Willamette Hops Pellet 4.5 Boil 0 min 13.4%
14.90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Chalk Water Agt Mash 1 hr.
0.90 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
0.30 g Gypsum Water Agt Mash 1 hr.
0.20 g Salt Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
0.10 g Slaked Lime Water Agt Mash 1 hr.
1.50 oz Fermaid O Other Mash 0 min.
0.25 tsp irish moss Water Agt Mash 0 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1.2 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Water built from 100% distilled water.
Na, Cl and SO4 are just out of range, but I wanted a more balanced profile,
SO42-/Cl- ratio: 1.1 Balanced
Used chalk, hoping the chalk will work as the mash rest time continues.
Mash PH is on the low end at 5.4
I chose a lower RA, 106 over a higher mash PH. Raising the mash PH to 5.5 gives an RA of 145. With a SRM of 20 a lower RA made more sense.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.13 gal 3.8lb * .95 = 3.61 Qt. Strike 164 °F 153 °F 60 min
3 qt Sparge 155 °F 155 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.35 g | 13.4 qt) 2.26 9.1  
Mash volume with grains (equipment estimates 3.35 g | 13.4 qt) 2.51 10  
Grain absorption losses (steeping) -0.38 -1.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.96 g | 11.9 qt) 1.88 7.5  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 1.5 6  
Going into fermentor 1.5 6  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.26 9.1
Equipment Profile Used: System Default
 
Notes

Take 1/2 of first running's, and set aside in separate boil pot.

Sparge as usual and add all of the sparge to the other 1/2 of first running's, use this as the main wort. Start boiling the main wort and add hops as usual. Add 12 oz. DME to the main wort only.

Boil the set aside 1/2 of first running's and reduce by 1/2 while boiling the main wort.

Add the reduced 1/2 (1/4 by now) of first running to the main wort.

Boil time is an hour for the main wort, add water if needed to make a total of 1.5 gallons after an hour of boiling.

Aerate for 10 min. after cooling wort, then pitch yeast and add 1.5 oz. of Fermaid O.

Aerating a second time approx. 8 - 10 hours after pitching yeast.

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  • Last Updated: 2023-04-16 11:37 UTC