Wee Heavy Red - Beer Recipe - Brewer's Friend

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Wee Heavy Red

248 calories 24.3 g 12 oz
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Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 248 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Wednesday September 11th 2013
1.075
1.017
7.6%
51.5
19.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 60.2%
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 12%
1 lb American - Caramel / Crystal 90L1 lb Caramel / Crystal 90L 33 90 6%
0.75 lb Brown Sugar0.75 lb Brown Sugar 45 15 4.5%
0.50 lb Honey0.5 lb Honey 42 2 3%
1 lb German - Melanoidin1 lb Melanoidin 37 25 6%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 1.5%
18 oz Flaked Oats18 oz Flaked Oats 33 2.2 6.8%
16.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 44.93 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 5.18 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 5 min 1.34 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp calcium chloride Water Agt Mash 75 min.
0.50 tsp gypsum Water Agt Mash 75 min.
0.50 tsp magnesium sulfate Water Agt Mash 75 min.
5 tsp superferment Other Boil 15 min.
1 tsp irish moss Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 517 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: cane sugar       Amount: 3/4 cup       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Salts are added to mash and sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 qt Infusion -- 154 °F 75 min
10 qt Fly Sparge -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.65 g | 38.6 qt) 10.08 40.3  
Mash volume with grains (equipment estimates 10.88 g | 43.5 qt) 11.31 45.2  
Grain absorption losses -1.92 -7.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.1 0.4  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 10.08 40.3
Equipment Profile Used: System Default
 
Notes

I will use use two packets of Nottingham yeast.
I will keg 5 gallons of this and will bottle the remaining one gallon.
Brown sugar syrup will be added on day three of primary fermentation.
Honey syrup will be added on day one of secondary fermentation.
Primary fermentation will be for 10 days.
Secondary fermentation will be for 2 weeks.
Cold crash carboy for three days and add gelatin. Cold crash another three days and then keg.

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  • Last Updated: 2013-09-14 00:00 UTC