Deeez Nuuuts is Wee Heavy - Beer Recipe - Brewer's Friend

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Deeez Nuuuts is Wee Heavy

332 calories 35.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Scottish Heavy
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 332 calories (Per 12oz)
Carbs: 35.5 g (Per 12oz)
Created: Friday March 22nd 2024
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OG: 1.086 FG: 1.020 ABV: 8.7% IBU: 22

1.099
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Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Simpsons - Finest Pale Ale Golden Promise16 lb Finest Pale Ale Golden Promise $ 2.80 / lb
$ 44.80 		37 2.4 80%
1.75 lb Weyermann - Melanoidin1.75 lb Melanoidin $ 3.00 / lb
$ 5.25 		34.5 27 8.8%
4 oz Briess - Roasted Barley4 oz Roasted Barley $ 2.21 / lb
$ 0.55 		33.1 300 1.3%
2 lb Raw Honey2 lb Raw Honey - (late boil kettle addition) $ 11.99 / lb
$ 23.98 		38 20 10%
20 lbs / $ 74.58
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Nugget0.4 oz Nugget Hops $ 1.99 / oz
$ 0.80 		Pellet 13 Boil 60 min 15.16 61.5%
0.25 oz Nugget0.25 oz Nugget Hops $ 1.99 / oz
$ 0.50 		Pellet 13 Boil 10 min 3.44 38.5%
0.65 oz / $ 1.29
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Baking Soda Water Agt Mash 1 hr.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Chalk Water Agt Mash 1 hr.
3.50 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
7 each Fermcap Other Boil 1 hr.
1 each Whirlfloc Fining Boil 15 min.
0.30 g Potassium Metabisulfite Water Agt Kegging 0 min.
 
Yeast
Omega Yeast Labs - Scottish Ale OYL-015
Amount:
1 Each
Cost:
$ 12.99 / each
$ 12.99
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 641 B cells required
$ 12.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.21 psi       Temp: 35 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Using 100% HyVee RO
***
Yield goal is 5g net for Keg + .5g for 6-bottles AFTER fermentation.
Given above grain, hops, and mash/sparge volumes:
pre-boil target 7.50 Grain loss 2.25 g
after hops loss 7.48 Hops loss 0.02 g
post-boil 6.13 Boil loss 1.35 g
post-chill 5.89 Chill loss 0.25 g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.75 gal 6.75g mash-in @162F Infusion -- 156 °F 60 min
3 gal Pre-boil target = 7.5g Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.61 g | 38.4 qt) 10.25 41  
Mash volume with grains (equipment estimates 11.05 g | 44.2 qt) 11.69 46.8  
Grain absorption losses -2.25 -9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 7.75 31  
Volume increase from sugar/extract (late additions) 0.16 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.75 23  
Volume into fermentor 5.75 23  
Total: 10.25 41
Equipment Profile Used: System Default
 
Notes

Well Fed Sheep by Off Color Brewing -- clone goals:
ABV: 9.5%. Gravity: 23 dP IBUs: 18 SRM: 14 – 25 FG: 1.026
Malts: Pale, Melanoidin, Roasted Barley
Hops: Nugget
Secret Ingredient: Star Thistle Honey
Scotch Ales focus on malt (and booze) but ferment cooler than most other ales to rein in harsh alcoholic burn and have very low hopping rates. The addition of honey adds a layer of complexion and dries out the finish.

 Key plans:
1) preparing a 3L starter. 2.5 days ferm, 1 day chill before decant
2) not using Honey malt; getting Star Thistle Honey, adding AFTER whirlpool
3) trying to replicate Edinburgh water profile
4) doing side kettle boil of 1g for caramelization
5) trying out a floating dip tube to yield clearer beer

Boiling Schedule:
1) Pull grain bag & sparge to 8.25g
2) Remove a Gallon of wort to non-stick medium kettle; cover the main kettle
3) Boil down that Gallon to a Quart (loses .75g) to caramelize it (maybe start to heat the main kettle halfway thru)
4) Add the medium kettle back to the main kettle
5) Boil down to post-boil target over 60min (total main kettle time)
6) Warm the Honey container in hot water for 20 minutes (makes it easier to pour)
7) Add 16oz Honey after flameout, when wort is at 150F

 Fermentation Schedule:

  • Oxygenate the wort very well
  • Use a blowoff tube
  • Ferment at 62F for 1 wk then 58F for 3wks (Omega)
    [Wyeast could've been 58F for perhaps 4wks]
  • Once at ~75% attenuation, increase to 63F, rest for 3 days (can do out of the fridge to free it up)
  • Lager for 12-16+ weeks (ideally; I may only have ~6wks)

    *** Tasting goals:
  • Deep copper-colored
  • Aroma: Malt and earthy & smoky secondary aromas
  • Flavor: Sweet, roasted malt, caramel, toffee flavors, even some licorice & coffee
  • Little hop character
  • Moderate carbonation
  • Medium-full to full-bodied mouthfeel
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  • Last Updated: 2024-03-30 16:13 UTC