42 Spruce Tip Wee Heavy - Beer Recipe - Brewer's Friend

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42 Spruce Tip Wee Heavy

222 calories 27.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 76% (brew house)
Source: https://www.brewersfriend.com/homebrew/recipe/view/300118/-60-wee-heavy
Calories: 222 calories (Per 330ml)
Carbs: 27.1 g (Per 330ml)
Created: Monday June 10th 2019
1.071
1.024
6.2%
26.7
37.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pale Ale3 kg Pale Ale 38 3.4 53.6%
550 g Belgian - Caramel Pils550 g Caramel Pils 34 8 9.8%
350 g German - Smoked Malt350 g Smoked Malt 37 3 6.2%
350 g Belgian - Special B350 g Special B 34 115 6.2%
350 g Belgian - Roasted Barley350 g Roasted Barley 30 575 6.2%
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light 42 4 17.9%
5,600 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
51.85 g Fuggles51.85 g Fuggles Hops Pellet 4.5 Boil 60 min 26.68 100%
51.85 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g spruce tips Herb Boil 15 min.
4 g spruce tips Herb Boil 5 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
Yes
Fermentation Temp:
13 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 121 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
Add 15 g CaCl2. Perhaps also CaSO4?
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 70 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.8
Mash volume with grains 16.8
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 17 L) 14.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 26 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 27.9  
Equipment Profile Used: System Default
 
Notes

This style depends on pitching a lot of healthy yeast cells. As with hops, however, the particular strain is not hugely important. What is important is that esters, aromatic alcohols and other flavor compounds associated with yeast’s respiration and reproduction phases are subdued. This can be accomplished by choosing a yeast strain that is known to be relatively “neutral” in flavor impact. It can also be accomplished by pitching a large volume of any ale strain and fermenting at a cooler-than-usual temperature.

add yeast nutrient. Perhaps soften the water slightly by adding NaHCO3.

May also need daily agitation of fermenter.

Millennium Ales Spruce Tip Wee-Heavy Aged in Burboun Barrels was my inspiration for this recipe Modification - Cal Taylor

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  • Last Updated: 2019-06-17 22:56 UTC