Blind Bill's Wee Heavy - Beer Recipe - Brewer's Friend

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Blind Bill's Wee Heavy

290 calories 29.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 60% (brew house)
Source: The Naked Brewer
Calories: 290 calories (Per 12oz)
Carbs: 29.2 g (Per 12oz)
Created: Friday July 28th 2017
1.087
1.021
8.7%
32.4
21.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb United Kingdom - Maris Otter Pale15 lb Maris Otter Pale 38 3.75 76.9%
8 oz German - Carafa I8 oz Carafa I 32 340 2.6%
16 oz United Kingdom - Carastan (30/37)16 oz Carastan (30/37) 35 34 5.1%
16 oz United Kingdom - Munich16 oz Munich 37 6 5.1%
16 oz Honey16 oz Honey - (late boil kettle addition) 42 2 5.1%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 5.1%
312 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northdown1 oz Northdown Hops Pellet 8.6 Boil 60 min 26.98 66.7%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 5.43 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz medium oak chps Flavor Secondary --
16 oz Scotch Flavor Secondary --
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Infusion -- 152 °F 92 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 5.47 21.9  
Mash volume with grains 6.87 27.5  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume (equipment estimates 3.87 g | 15.5 qt) 3.47 13.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.9 g | 27.6 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

Soak the medium roast oak chips in the scotch for at least 2 weeks prior to secondary fermentation. Add enough of the scotch whiskey to taste. I am using Macallen 12 yr single malt. This will need 2l yeast starter fo ferment properly. Ferment at 65-68F.

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  • Last Updated: 2017-07-29 14:29 UTC