Wookiee Heavy - Beer Recipe - Brewer's Friend

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Wookiee Heavy

335 calories 35.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 61% (brew house)
Source: BCS
Calories: 335 calories (Per 12oz)
Carbs: 35.7 g (Per 12oz)
Created: Wednesday September 19th 2018
1.100
1.027
9.6%
32.7
18.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.56 lb United Kingdom - Pale 2-Row16.5625 lb Pale 2-Row 38 2.5 66.2%
5.44 lb United Kingdom - Maris Otter Pale5.4375 lb Maris Otter Pale 38 3.75 21.7%
1.20 lb American - Caramel / Crystal 40L1.2 lb Caramel / Crystal 40L 34 40 4.8%
0.60 lb Munich0.6 lb Munich 38 6 2.4%
0.60 lb Honey Malt0.6 lb Honey Malt 37 25 2.4%
0.30 lb American - Caramel / Crystal 120L0.3 lb Caramel / Crystal 120L 33 120 1.2%
0.30 lb United Kingdom - Pale Chocolate0.3 lb Pale Chocolate 33 207 1.2%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6 Boil 60 min 16.62 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6 Boil 30 min 12.78 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6 Boil 5 min 3.31 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
1 tbsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
2 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 181 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
City of Chicago (North) - Q2 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84.1 12 9 82.7 52.1 2.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Single infusion recirculating mash Infusion -- 154 °F 70 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 8.44 33.8  
Mash volume with grains 10.44 41.8  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 3.05 g | 12.2 qt) 3.19 12.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.11 g | 32.5 qt) 8.25 33  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 11.63 46.5
Equipment Profile Used: System Default
 
Notes
  • Homebrew store ran out of UK pale so had to substitute some Maris Otter
  • Brewed on 10/6/18
  • Expecting mash efficiency of 70% (vs. typical ~75%-79% for smaller beers) which implies a pre boil gravity of 1.078
  • Add brewing salts and lactic acid to the strike water prior to doughing-in
  • Initial PH was X.X vs. 5.37 expected. **Tested PH meter and need to recalibrate. Can't rely on reading which I believe was showing too high.
  • Mash temp fluctuated a bit but was able to settle it at ~154F
  • Hit 17.9 plato pre boil gravity which converts to 1.074 vs. 1.078 target so 66% mash efficiency vs. 70% expected. **For big beers going forward I should not expect better than 66-67% mash efficiency.
  • Original gravity reading was 23.6 plato which converts to 1.099
  • After boil had ~6.25 gallons in the kettle and ~5.75 gallons made it into the fermenter
  • Pitched 2 smack packs of wyeast 1728; started fermentation at 64F and held here.
  • Packaged on 10/17/18 and final gravity reading was 1.027 so attenuation was 73% vs. 71% expected.
  • This beer scored a 40 and got second place in it's category in the Square Kegs Winterbrew 2019 competition


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  • Last Updated: 2020-09-19 20:14 UTC