F.O.G (fat old guy) - Beer Recipe - Brewer's Friend

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F.O.G (fat old guy)

355 calories 41 g 12 oz
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 78% (brew house)
Source: James Calver/Ken Starner
Calories: 355 calories (Per 12oz)
Carbs: 41 g (Per 12oz)
Created: Thursday January 17th 2019
1.105
1.033
9.5%
19.3
24.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pale 2-Row18 lb Pale 2-Row 37 1.8 85.7%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 2.4%
0.50 lb Molasses0.5 lb Molasses 36 80 2.4%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 9.5%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5.3 Boil 75 min 19.32 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.81 ml Lactic acid Water Agt Mash 30 min.
1 g Calcium Chloride Water Agt Mash 30 min.
7 g Gypsum Water Agt Mash 30 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
8 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 847 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
39 qt Infusion -- 158 °F 30 min
12 qt Sparge -- 170 °F 40 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 9.25 37  
Mash volume with grains 10.73 42.9  
Grain absorption losses -2.31 -9.3  
Remaining sparge water volume (equipment estimates 1.05 g | 4.2 qt) 0.61 2.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.2 0.8  
Pre boil volume (equipment estimates 7.93 g | 31.7 qt) 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.86 39.5
Equipment Profile Used: System Default
 
Notes

This recipe is using the thin mash (2qt/lb) (9.75gal) and minimal sparge (3gal) method. Standard base malt and roasted barley make up the bulk of the recipe with DME and molasses added to the boil to keep volumes within max mashtun while increasing the OG to within style guidelines. Molasses may not be traditional but we think it will add an interesting note while helping to achieve the style color. Use of EKG gets us to the low IBUs that the guidelines recommend. Using 1.5million cells/plato/ml calls for 8 packages of yeast to ferment this wort. We are also fermenting 5 degrees colder than the lowest optimum temperature recommended. Oxygen will be provided to maintain yeast health. Gypsum and CaCl is added to achieve the target water profile of Edinburgh. Lactic acid is added to achieve a target mash ph of 5.4.

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  • Last Updated: 2019-01-17 12:33 UTC