Sir William Robert - Beer Recipe - Brewer's Friend

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Sir William Robert

300 calories 31.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 60 min
Batch Size: 5.2 gallons (ending kettle volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Barney BlueCAP
Calories: 300 calories (Per 12oz)
Carbs: 31.1 g (Per 12oz)
Created: Monday November 6th 2017
1.090
1.023
8.7%
49.4
23.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 84.5%
1 lb Belgian - Special B1 lb Special B 34 115 5.6%
0.50 lb Belgian - Caramel Pils0.5 lb Caramel Pils 34 8 2.8%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 2.8%
0.50 lb Belgian - CaraVienne0.5 lb CaraVienne 34 20 2.8%
0.13 lb United Kingdom - Black Patent0.125 lb Black Patent 27 525 0.7%
0.13 lb American - Chocolate0.125 lb Chocolate 29 350 0.7%
17.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 16.94 33.3%
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 40 min 22.17 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 20 min 10.26 33.3%
3 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:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 425 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Mash Out Temperature -- 170 °F 10 min
Sparge -- 170 °F 30 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 5.77 23.1  
Mash volume with grains 7.19 28.8  
Grain absorption losses -2.22 -8.9  
Remaining sparge water volume 3.45 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.81 g | 27.3 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 5.14 g | 20.6 qt) 5.2 20.8  
Estimated amount in fermentor 5.2 20.8  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

-1st Step Yeast Starter/Stir Plate 1.5L, 154g light DME, White Labs WLP028, 425 billion cells needed, 300 billion cells starter
-2nd Step Yeast Starter/Stir Plate 1.5L, 154g light DME, White Labs WLP028, 425 billion cells needed, 458 billion cells starter

-2 weeks in primary
-8 to12 weeks in secondary

A Dirty Bastard Clone named after my dog. Dark ruby in color and brewed with seven varieties of imported malts. Complex in finish, with hints of smoke and peat, paired with a malty richness and a right hook of hop power.

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  • Last Updated: 2017-11-20 13:49 UTC