120 Shilling Wee Heavy - Beer Recipe - Brewer's Friend

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120 Shilling Wee Heavy

287 calories 35 g 12 oz
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Noonan, G. Scotch Ale. Brewers Publications, 1993.
Calories: 287 calories (Per 12oz)
Carbs: 35 g (Per 12oz)
Created: Thursday November 23rd 2017
1.085
1.029
7.4%
28.8
17.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Amber3.3 lb Liquid Malt Extract - Amber 35 10 19%
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 57.5%
2 lb American - Carapils (Dextrine Malt)2 lb Carapils (Dextrine Malt) 33 1.8 11.5%
1.60 oz American - Roasted Barley1.6 oz Roasted Barley 33 300 0.6%
1 lb American - Munich - 60L1 lb Munich - 60L 33 60 5.7%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.7%
17.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz East Kent Goldings0.2 oz East Kent Goldings Hops Pellet 5 Boil 90 min 3.3 10%
1.80 oz East Kent Goldings1.8 oz East Kent Goldings Hops Pellet 5 Boil 45 min 25.48 90%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Heather tips Flavor Boil 90 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 426 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Crystal Geyser gallon jugs.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.6 gal Infusion -- 158 °F 90 min
3.9 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.29 21.2  
Mash volume with grains 6.42 25.7  
Grain absorption losses -1.76 -7.1  
Remaining sparge water volume (equipment estimates 4.27 g | 17.1 qt) 3.95 15.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.23 36.9
Equipment Profile Used: System Default
 
Notes

This recipe was taken from page 116 of Scotch Ale, by Greg Noonan. For good or ill I've made a few changes, such as the amount differences and the addition of the heather tips. For the original recipe, check out the book--its a great read.

Noonan, G. Scotch Ale. Brewers Publications, 1993.

Classic Beer Styles Series #8

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  • Last Updated: 2018-02-14 07:28 UTC