A Wee Bit 3.1 - Beer Recipe - Brewer's Friend

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A Wee Bit 3.1

298 calories 32.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 90 min
Batch Size: 3.1 gallons (fermentor volume)
Pre Boil Size: 5.35 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 298 calories (Per 12oz)
Carbs: 32.5 g (Per 12oz)
URL: http://wiki.homebrewersassociation.org/WeeShroomy
Created: Saturday November 12th 2016
1.089
1.025
8.4%
28.8
12.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Golden Promise10 lb Golden Promise 37 3 87.6%
1.30 lb United Kingdom - Maris Otter Pale1.3 lb Maris Otter Pale 38 3.75 11.4%
0.11 lb American - Roasted Barley0.11 lb Roasted Barley 33 300 1%
11.41 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.67 oz Northern Brewer0.665 oz Northern Brewer Hops Pellet 7.8 Boil 45 min 28.83 100%
0.66 oz / $ 0.00
 
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:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 250 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.9 gal Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.38 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.38 qt/lb 3.94 15.7  
Mash volume with grains 4.85 19.4  
Grain absorption losses -1.43 -5.7  
Remaining sparge water volume (equipment estimates 3.11 g | 12.5 qt) 3.09 12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.37 g | 21.5 qt) 5.35 21.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3.1 12.4  
Going into fermentor 3.1 12.4  
Total: 7.03 28.1
Equipment Profile Used: System Default
 
Notes

On brew day, the first gallon of mash runoff is run into a separate pot. Boil it down to a thick syrup, about a pint in volume, while the rest of the brew session takes place. Add the boiled down portion back to the kettle with the rest of the wort at the end of the main wort boil. Pitch the slurry from 3 qt. yeast starter and ferment the beer at 55-60F until fermentation is complete.

https://www.homebrewersassociation.org/forum/index.php?topic=8071.0

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  • Last Updated: 2016-11-14 18:08 UTC