Wee Heavy Christmas ale - Beer Recipe - Brewer's Friend

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Wee Heavy Christmas ale

320 calories 31.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Wee Heavy
Boil Time: 120 min
Batch Size: 3.65 gallons (fermentor volume)
Pre Boil Size: 5.8 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Kevin
Calories: 320 calories (Per 12oz)
Carbs: 31.2 g (Per 12oz)
Created: Saturday September 2nd 2023
1.096
1.022
9.6%
22.1
17.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.10 lb United Kingdom - Maris Otter Pale9.1 lb Maris Otter Pale 38 3.75 80.1%
0.20 lb American - Caramel / Crystal 120L0.2 lb Caramel / Crystal 120L 33 120 1.8%
0.40 lb Briess - Aromatic Munich Malt 20L0.4 lb Aromatic Munich Malt 20L 35.4 20 3.5%
0.55 lb American - Caramel / Crystal 40L0.55 lb Caramel / Crystal 40L 34 40 4.8%
0.05 lb American - Roasted Barley0.05 lb Roasted Barley 33 300 0.4%
0.27 lb Weyermann - Munich Type I0.27 lb Munich Type I 38 6 2.4%
0.15 lb Castle Malting - Special B0.15 lb Special B 34 150 1.3%
0.39 lb German - Acidulated Malt0.39 lb Acidulated Malt 27 3.4 3.4%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 2.2%
11.36 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Yakima Valley Hops - East Kent Golding20 g East Kent Golding Hops Pellet 4.8 Boil 60 min 16.08 57.1%
15 g Fuggles15 g Fuggles Hops Pellet 6.6 Boil 10 min 6.01 42.9%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
4.40 g Gypsum Water Agt Mash 1 hr.
5.30 g Baking Soda Water Agt Mash 1 hr.
0.29 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
2 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 237 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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 gal Strike 165 °F 154 °F 70 min
Temperature 180 °F 170 °F 20 min
1.67 gal Sparge 170 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.37 g | 33.5 qt) 7.47 29.9  
Mash volume with grains (equipment estimates 9.28 g | 37.1 qt) 8.38 33.5  
Grain absorption losses -1.42 -5.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.7 g | 26.8 qt) 5.8 23.2  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 3.65 14.6  
Volume into fermentor 3.65 14.6  
Total: 7.47 29.9
Equipment Profile Used: System Default
 
Notes

Mash pH was 5.4 without addition of lactic acid
Mash was at 157F at mash in, added ~0.25 Gallons water to cool to 154. At end of 70min Mash was at 151F
Did 20 min mash out at 170F prior to washing grain with ~1.4 gallons of water
Mash efficiency was insane-preboil OG was 1.062 at ~5.75 gallons (~83% efficiency with bag squeeze)
Did 120 min boil to reduce volume. Hop additions as indicated.
Cooled to 85F and let set ~30min prior to moving to fermenter
Pitched 2 packs of Lallemand Voss Kviek dry into ~3.25 gallons in fermenter. Aerated with paint stirrer on high for 2 min.
Temp of wart at pitch ~83F, set fermenter to 95F. Airlock bubbling after ~1.5hrs

Tincture to add-Orange and holiday spice

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  • Last Updated: 2024-05-04 16:42 UTC