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Wee Heavy? You heavy!

Method: All Grain
Style: Wee Heavy
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Nate Graham and Josh Williams
Calories: 304 calories (Per 12oz)
Carbs: 32.1 g (Per 12oz)

Created: Friday May 24th 2019

Original Gravity:

1.091

Final Gravity:

1.024

ABV (standard):

8.8%

IBU (tinseth):

25.9

SRM (morey):

22.0

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
22 lb	United Kingdom - Pale 2-Row22 lb Pale 2-Row	38	2.5	95.1%
0.38 lb	United Kingdom - Roasted Barley0.375 lb Roasted Barley	29	550	1.6%
0.75 lb	American - Caramel / Crystal 90L0.75 lb Caramel / Crystal 90L	33	90	3.2%
23.12 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Pilgrim1 oz Pilgrim Hops		Pellet	11	Boil	60 min	25.9	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Pilgrim (Pellet)		25.9	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.5 gal	saccrification	Temperature	--	148 °F	30 min
3.5 gal		Sparge	--	170 °F	10 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
10 g	Gypsum	Water Agt	Mash	1 hr.
10 g	Lactic acid	Water Agt	Mash	1 hr.
1 g	Calcium Chloride	Water Agt	Mash	1 hr.

Yeast

Wyeast - Scottish Ale 1728

Amount:	1 Each	Cost:
Attenuation (avg):	71%	Flocculation:	High
Optimum Temp:	55 - 75 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 188 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

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

Notes

For our Wee Heavy recipe we looked at the BJCP guidelines and characteristics to help guide us as we developed this recipe. We started with the grain bill, which the BJCP was pretty specific types of grain: Pale, Roasted barley and caramel and we used the UK version of these ingredients to try to stay true to its profile. Hops need to be low flavor and aroma so we choose a British hop to use a bittering hop and no aroma hop. For this brew we used the Edinburgh Scotland water profile as our target so we had to play with the water calculator quite a bit to find the appropriate water additions, and then added the lactic acid to bring our mash pH into proper range. We selected the Wyeast strain of Scottish Ale 1728 because depending on fermentation temps, it can produce ester flavors and Wee Heavy brews can call for low to moderate amounts of ester flavors.

Last Updated and Sharing

457

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Brews

Public: Yup, Shared
Last Updated: 2019-05-30 22:50 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

Discussion about this recipe:

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ASZanella • 05/30/2019 at 07:31pm
Your mash salts as written are a little wild. Chalk should never be combined with lactic acid, as they cancel each other out. Generally, ignore the level of HCO3 in the water calculator and focus on matching ions (specifically calcium) and proper pH range.The style also typically calls for a lengthy boil for extra melanoidins. The grain bill, hops, yeast, and fermentation temperature are all solid choices. Good recipe overall.

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