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Wee Heavy

Method: All Grain
Style: British Strong Ale
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 263 calories (Per 12oz)
Carbs: 28 g (Per 12oz)

Created: Wednesday November 29th 2023

Original Gravity:

1.079

Final Gravity:

1.021

ABV (standard):

7.6%

IBU (tinseth):

27.5

SRM (morey):

21.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	United Kingdom - Maris Otter Pale12 lb Maris Otter Pale	38	3.75	60.8%
4 lb	United Kingdom - Golden Promise4 lb Golden Promise	37	3	20.3%
1 lb	Weyermann - Melanoidin1 lb Melanoidin	34.5	27	5.1%
0.50 lb	Honey Malt0.5 lb Honey Malt	37	25	2.5%
0.50 lb	Munich Malt0.5 lb Munich Malt	36.8	7.87	2.5%
0.50 lb	American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L	34	40	2.5%
0.50 lb	Flaked Barley0.5 lb Flaked Barley	32	2.2	2.5%
0.25 lb	Weyermann - Carafoam0.25 lb Carafoam	34.5	2.2	1.3%
0.25 lb	Crisp Malting - Chocolate Malt0.25 lb Chocolate Malt	32.66	450	1.3%
0.25 lb	American - Roasted Barley0.25 lb Roasted Barley	33	300	1.3%
19.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	East Kent Goldings2 oz East Kent Goldings Hops	Pellet	5	Boil	60 min	25.85	88.9%
0.25 oz	East Kent Goldings0.25 oz East Kent Goldings Hops	Pellet	5	Boil	15 min	1.6	11.1%
2.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.25 oz	East Kent Goldings (Pellet)		27.45	100%
2.25 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.42 gal	Strike	163 °F	154 °F	60 min
0.6 gal	Fly Sparge	170 °F	--	--
Starting Mash Thickness: 1.3 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
7 ml	zinc	Water Agt	Primary	0 min.
1 tsp	Whirlfloc tablet	Water Agt	Boil	15 min.
0.25 oz	Yeast Nutrient	Other	Boil	15 min.

Yeast

White Labs - Edinburgh Scottish Ale Yeast WLP028

Amount:	2 Each	Cost:
Attenuation (avg):	72.5%	Flocculation:	Medium
Optimum Temp:	65 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 165 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.9 Volumes

Target Water Profile

Carmel, IN well

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	15	29	57	51	176
Mash Chemistry and Brewing Water Calculator

Notes

Start with RO water and add salt additions to mash water. Perform a single-infusion mash for 60 min. with 1.3 qt./lb. at 154°F (68°C). Vorlauf until wort is free of grain. Add salts to sparge water (with the exception of baking soda or pickling lime). Add acid to bring the sparge water to 5.6 pH then fly sparge at 170°F (77°C) until around 8 gal. (30.28 L) of wort is collected. Boil for 90 min., or until about 6.6 gal. (25 L) of wort remains. Whirlpool and chill wort to around 60°F (16°C) and transfer clear wort to fermenter. Add O2 and zinc and pitch yeast. Chill wort to 55°F (13°C) and ferment until fully attenuated keeping temperature below 62°F (17°C). Fermentation can take a while for this big brew, so be patient. Carbonate to 2 vol. (4 g/L) CO2 and enjoy with sticky toffee bread pudding.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-11-29 17:40 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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