Wee Heavy - Beer Recipe - Brewer's Friend

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Wee Heavy

263 calories 28 g 12 oz
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 263 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created: Wednesday November 29th 2023
1.079
1.021
7.6%
27.5
21.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 60.8%
4 lb United Kingdom - Golden Promise4 lb Golden Promise 37 3 20.3%
1 lb Weyermann - Melanoidin1 lb Melanoidin 34.5 27 5.1%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 2.5%
0.50 lb Munich Malt0.5 lb Munich Malt 36.8 7.87 2.5%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 2.5%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 2.5%
0.25 lb Weyermann - Carafoam0.25 lb Carafoam 34.5 2.2 1.3%
0.25 lb Crisp Malting - Chocolate Malt0.25 lb Chocolate Malt 32.66 450 1.3%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 1.3%
19.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 25.85 88.9%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5 Boil 15 min 1.6 11.1%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 ml zinc Water Agt Primary 0 min.
1 tsp Whirlfloc tablet Water Agt Boil 15 min.
0.25 oz Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
2 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 165 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Carmel, IN well
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 15 29 57 51 176
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.42 gal Strike 163 °F 154 °F 60 min
0.6 gal Fly Sparge 170 °F -- --
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 6.42 25.7  
Mash volume with grains 8 32  
Grain absorption losses -2.47 -9.9  
Remaining sparge water volume (equipment estimates 5.13 g | 20.5 qt) 5.3 21.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.83 g | 35.3 qt) 9 36  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6.5 g | 26 qt) 7 28  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7 g | 28 qt) 6.5 26  
Total: 11.72 46.9
Equipment Profile Used: System Default
 
Notes

Start with RO water and add salt additions to mash water. Perform a single-infusion mash for 60 min. with 1.3 qt./lb. at 154°F (68°C). Vorlauf until wort is free of grain. Add salts to sparge water (with the exception of baking soda or pickling lime). Add acid to bring the sparge water to 5.6 pH then fly sparge at 170°F (77°C) until around 8 gal. (30.28 L) of wort is collected. Boil for 90 min., or until about 6.6 gal. (25 L) of wort remains. Whirlpool and chill wort to around 60°F (16°C) and transfer clear wort to fermenter. Add O2 and zinc and pitch yeast. Chill wort to 55°F (13°C) and ferment until fully attenuated keeping temperature below 62°F (17°C). Fermentation can take a while for this big brew, so be patient. Carbonate to 2 vol. (4 g/L) CO2 and enjoy with sticky toffee bread pudding.

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  • Last Updated: 2023-11-29 17:40 UTC