Scottish Wee Heavy Beer Recipe | All Grain Wee Heavy by Allan | Brewer's Friend
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Scottish Wee Heavy

284 calories 30.4 g 12 oz
Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.44 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 284 calories (Per 12oz)
Carbs: 30.4 g (Per 12oz)
Created: Monday February 6th 2023
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Scottish Wee Heavy

by nununene

OG: 1.083 FG: 1.023 ABV: 7.9% IBU: 22

1.085
1.023
8.1%
24.5
15.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.50 lb United Kingdom - Golden Promise15.5 lb Golden Promise 37 3 93.9%
0.50 lb Simpsons - Crystal Medium0.5 lb Crystal Medium 33 65.01 3%
0.38 lb Belgian - Biscuit0.375 lb Biscuit 35 23 2.3%
0.13 lb United Kingdom - Roasted Barley0.125 lb Roasted Barley 29 550 0.8%
16.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 24.5 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.19 gal Strike 160 °F 152 °F 60 min
1 gal Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 194 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 1.7 oz       Temp: 68 °F       CO2 Level: 1.5 Volumes
 
Target Water Profile
Cleveland Ohio
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

This is the all-grain kit I bought from Northern Brewer in early 2023. Kit only included grain and hops; yeast is the suggested liquid yeast, Priming recommendation is on the low end for the style, which I prefer.

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  • Public: Yup, Shared
  • Last Updated: 2023-02-06 18:03 UTC
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