(2016-10-23) Wee Heavy - Beer Recipe - Brewer's Friend

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(2016-10-23) Wee Heavy

343 calories 36.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 15.1 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 343 calories (Per 12oz)
Carbs: 36.3 g (Per 12oz)
URL: https://www.indianastatefair.com/wp-content/uploads/2016/01/July132017_Homebrew-Results.pdf
Created: Monday October 17th 2016
24.3 °P
6.9 °P
9.9%
31.0
22.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb United Kingdom - Golden Promise18 lb Golden Promise 37 3 86.3%
1.80 lb German - Munich Light1.8 lb Munich Light 37 6 8.6%
0.60 lb United Kingdom - Crystal 50L0.6 lb Crystal 50L 34 50 2.9%
0.30 lb United Kingdom - Chocolate0.3 lb Chocolate 34 425 1.4%
0.15 lb United Kingdom - Roasted Barley0.15 lb Roasted Barley 29 550 0.7%
20.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Brewer's Gold2 oz Brewer's Gold Hops Leaf/Whole 6.5 Boil 45 min 31.02 100%
2 oz / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 5 50 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sacc Rest Temperature -- 148 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.52 26.1  
Mash volume with grains 8.18 32.7  
Grain absorption losses -2.61 -10.4  
Remaining sparge water volume (equipment estimates 4.29 g | 17.2 qt) 6.34 25.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.95 g | 31.8 qt) 10 40  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 12.86 51.4
Equipment Profile Used: System Default
 
Notes

Boiled 1st Runnings 30 minutes while sparging the second runnings.

1.4M c/mL/P or 729B yeast cells. 3L yeast starter w/ 13oz DME. 8 hrs on stir plate. Starter then sat 3 days at 60. Pitched decanted yeast.

FG:1.020. Primary Fermentation 27 Days around 60. Then kegged and aged around 38* in keezer. Force C02 & bottle-gunned around month #6

3rd in 2017 Indiana Brewers Cup (July 2017). Plan to enter again in 2018 Indiana Brewers Cup. It also won another award in 2017 but I honestly cannot recall the competition. It's basically the "SCOTTIE MACROCKETTS" recipe from Great Fermentations store (Courtesy of Nathan Compton) except I used Golden Promise instead of Maris Otter.

Edit 5/29/18. Bottles have been cellared 13 months and they keep getting better. I try one bottle every 3-4 months.



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  • Last Updated: 2018-05-29 11:07 UTC