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

Wee Heavy

326 calories 36.8 g 12 oz
Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 70% (brew house)
Source: AVE
Calories: 326 calories (Per 12oz)
Carbs: 36.8 g (Per 12oz)
Created: Wednesday November 18th 2015
Similar Recipes

Scottish Wee Heavy

by nununene

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

A Wee Bit Heavier

OG: 1.092 FG: 1.026 ABV: 8.6% IBU: 18

Will's Good Eye v3.1

by bhive01

OG: 1.101 FG: 1.025 ABV: 9.9% IBU: 19

1.097
1.029
8.9%
19.1
17.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb United Kingdom - Maris Otter Pale13 lb Maris Otter Pale 38 3.75 69.3%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.7%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 4%
1 lb American - Victory1 lb Victory 34 28 5.3%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 2.7%
3 lb German - Red X3 lb Red X 36 12 16%
18.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.5 Boil 120 min 19.11 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
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:
0.35 (M cells / ml / ° P) 153 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Use 1/2 campden tablet in strike and sparge water for treatment of chloramines.

Mash Chemistry and Brewing Water Calculator
 
Notes

Boil to gravity of approximately 1.1 (1.096). May take longer than two hours.

Irish moss at 15 mins left of boil.

Ferment with 1728 at ~60F for three weeks.

Soak 2.5 oz medium oak cubes in nice cognac for minimum 2 weeks.

Pour cubes and cognac in beer. Taste after 1 week. If not satisfied. Continue to age and taste after a second week.

Remove cubes. Cold crash and fine with gelatin.

Add 1 Tbsp of pure vanilla to keg. Transfer beer on top of vanilla. Carbonate and keg. Let sit until competition.

Recipe Picture
Last Updated and Sharing
 
434
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-26 16:13 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top