Grand Wee Heavy - Beer Recipe - Brewer's Friend

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Grand Wee Heavy

305 calories 33.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 240 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 3.8 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Wolfbrew
Hop Utilization: 96%
Calories: 305 calories (Per 12oz)
Carbs: 33.6 g (Per 12oz)
Created: Saturday August 24th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 92.6%
8 oz New Zealand - Brown Malt8 oz New Zealand - Brown Malt 34 90.36 4.2%
6 oz Briess - American - Roasted Barley6 oz American - Roasted Barley 33 300 3.2%
190 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Target0.5 oz Target Hops Pellet 11.5 Boil 60 min 19.16 100%
0.50 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 1.8 oz       Temp: 65 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal mash in Infusion -- 158 °F 60 min
2 gal mash out Sparge -- 172 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.45 17.8  
Mash volume with grains 5.4 21.6  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume (equipment estimates 5.8 g | 23.2 qt) 3.28 13.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.52 g | 34.1 qt) 6 24  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 3.8 15.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.8 g | 15.2 qt) 2.5 10  
Total: 7.73 30.9
Equipment Profile Used: System Default
 
Notes

True boil time is 5 hour post boil =3.2 gals

3 week primary
3 week secondary

11 Months keg / bottle conditioning

Note : BE PATIENT DON"T RUSH !

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-08-24 11:10 UTC