Dave's "Wee Heavy" Christmas Ale - Beer Recipe - Brewer's Friend

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Dave's "Wee Heavy" Christmas Ale

217 calories 24.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Strong Scotch Ale
Boil Time: 90 min
Batch Size: 62 liters (fermentor volume)
Pre Boil Size: 77.5 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Old Men On Ladders
Calories: 217 calories (Per 330ml)
Carbs: 24.1 g (Per 330ml)
Created: Thursday August 30th 2018
1.070
1.020
6.9%
19.1
14.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg United Kingdom - Golden Promise11 kg Golden Promise 37 3 59.1%
2 kg German - Munich Light2 kg Munich Light 37 6 10.8%
1.50 kg New Zealand - Aurora Malt1.5 kg Aurora Malt 37.2 29.44 8.1%
1.20 kg New Zealand - Wheat Malt1.2 kg Wheat Malt 35.4 2.13 6.5%
1 kg New Zealand - Light Crystal Malt1 kg Light Crystal Malt 35.4 31.98 5.4%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 2.7%
0.65 kg Belgian - Aromatic0.65 kg Aromatic 33 38 3.5%
0.50 kg Belgian - Special B0.5 kg Special B 34 115 2.7%
0.25 kg German - Smoked Malt0.25 kg Smoked Malt 37 3 1.3%
18.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5 Boil 30 min 5.95 13.3%
60 g Galaxy60 g Galaxy Hops Pellet 14.25 Boil 5 min 6.59 20%
60 g Willamette60 g Willamette Hops Pellet 4.5 Whirlpool at 100 °C 30 min 4.36 20%
60 g Willamette60 g Willamette Hops Pellet 4.5 Whirlpool at 70 °C 20 min 2.18 20%
80 g Willamette80 g Willamette Hops Pellet 4.5 Dry Hop 4 days 26.7%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp Gelatin Fining Primary 5 days
100 g Oak Chips Liquor (Boiled) Flavor Primary 5 days
20 g Calcium Chloride Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
100 ml Organic Vanilla Extract Flavor Kegging 5 days
200 g Sugar Flavor Kegging 5 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
35 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 370 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Burst       Amount: 7 min @ 200kpa       CO2 Level: 2.2 Volumes
 
Target Water Profile
South East Water Officer 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
86 1 4 107.5 59.1 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
96 L BIAB Infusion -- 67 °C 60 min
Mash Out Temperature -- 75 °C 10 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 71.65 L. Suggest reducing initial water volume to 45.4 L and adding 26.25 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 109.28 L. Suggest reducing initial strike volume to 33.12 L and adding 63.88 L sparge/top-off. 97
Strike water volume (equipment estimates 91.2 L) 97
Mash volume with grains (equipment estimates 103.4 L) 109.3
Grain absorption losses -18.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 71.7 L) 77.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 62.6
Hops absorption losses (whirlpool, hop stand) -0.6
Volume into fermentor 62
Total: 97  
Equipment Profile Used: System Default
 
Notes

Boil vigorously for 75 min to caramalise sugars. Oak chip liquor and Vanilla Extract added after dry hop. 200g sugar as syrup added pre-kegging.

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  • Last Updated: 2019-03-25 05:02 UTC