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Willy

312 calories 33.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Heavy
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Beerd Boys Brewing
Calories: 312 calories (Per 12oz)
Carbs: 33.9 g (Per 12oz)
Created: Tuesday January 24th 2017
1.093
1.026
8.8%
32.1
16.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb United Kingdom - Maris Otter Pale16 lb Maris Otter Pale 38 3.75 97.7%
6 oz American - Roasted Barley6 oz Roasted Barley 33 300 2.3%
16.37 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 31.31 88.9%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5 Boil 5 min 0.78 11.1%
2.25 oz / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 147 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 qt Fly Sparge -- 152 °F 90 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 5.32 21.3  
Mash volume with grains 6.63 26.5  
Grain absorption losses -2.05 -8.2  
Remaining sparge water volume (equipment estimates 3.56 g | 14.2 qt) 3.48 13.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.8 35.2
Equipment Profile Used: System Default
"Willy" Scottish Heavy beer recipe by Beerd Boys Brewing. All Grain, ABV 8.84%, IBU 32.09, SRM 16.93, Fermentables: (Maris Otter Pale, Roasted Barley) Hops: (East Kent Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2017-01-28 20:19 UTC