Charlie's Wee Heavy - Beer Recipe - Brewer's Friend

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Charlie's Wee Heavy

195 calories 21.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 70 min
Batch Size: 26.5 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 26.7 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 73% (brew house)
Source: self
Calories: 195 calories (Per 330ml)
Carbs: 21.7 g (Per 330ml)
Created: Monday February 10th 2020
1.063
1.018
5.9%
29.5
17.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg United Kingdom - Maris Otter Pale4.6 kg Maris Otter Pale 38 3.75 61.3%
0.15 kg American - Roasted Barley0.15 kg Roasted Barley 33 300 2%
0.15 kg United Kingdom - Pale Chocolate0.15 kg Pale Chocolate 33 207 2%
0.50 kg New Zealand - Light Crystal Malt0.5 kg Light Crystal Malt 35.4 31.98 6.7%
0.82 kg Flaked Barley0.82 kg Flaked Barley 32 2.2 10.9%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 6.7%
0.78 kg New Zealand - Wheat Malt0.78 kg New Zealand - Wheat Malt 35.4 2.13 10.4%
7.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 15.45 50%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 60 min 14.04 50%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4 g Chalk Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Med-High
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
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
23.6 L Infusion 72 °C 68 °C 90 min
16 L Sparge 77 °C 77 °C 25 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 30
Mash volume with grains 35
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 11.9 L) 10.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.5 L) 32
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 26.5 L) 26.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.7 L) 26.5
Total: 40.4  
Equipment Profile Used: System Default
 
Notes

Aimed to collect 23 litres of 1.074 post-boil wort: 16.5 in cube, 5 litres in glass, 1.5 litres in pot, but truncated the boil at ~70min ,,, got 26.5 litres wort at 1.063.

Put ~60g crushed roasted barley in sock, shook out the dust and let it rest in 1 litre ~60oC water for 20min. Let that settle, then decanted off the relatively uncloudy wort into saucepan and boiled with 14g chinook. I had also collected ~3.5 litres wort from main batch, then reboiled it with the chinook/roast wort to blend and sanitize, then chilled in ice bath. O2 for 20-30sec then poured into 5 litre fermenter, on top of ~1/2 pack of S-04 (exp 3/2018!). Good krausen 20h later. After ~3wks added 14g chinook, let it disperse for 2h then refrigerated (was v cloudy and not great looking). Intend using finings after 2d then adding chinook/amarillo for extra 2d before bottling.


Wee heavy: added emprire ale yeast (exp 3/2020) to 750ml sanitized water (from kitchen kettle) then poured over the clear wort from the 750 ml jar. No extra O2. Got going at ~23oC within 2h. Added 5 litres wort (after 30sec O2) after ~4h. Cooled to 19oC.

Mar 3 - 2x 500ml ceramic bottles, 5x350ml and ~18 litres in a keg. 1.018 final gravity. Tasted good but a hint of yeast bite that should hopefully drop out. Added 13 carb drops to bottom of keg, as i had not purged it, and only purged the head space after completion of transfer.

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  • Last Updated: 2020-03-03 23:16 UTC