42 Spruce Tip Wee Heavy Beer Recipe | All Grain Wee Heavy | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

42 Spruce Tip Wee Heavy

222 calories 27.1 g 330 ml
Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 76% (brew house)
Source: https://www.brewersfriend.com/homebrew/recipe/view/300118/-60-wee-heavy
Calories: 222 calories (Per 330ml)
Carbs: 27.1 g (Per 330ml)
Created: Monday June 10th 2019
1.071
1.024
6.2%
26.7
37.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pale Ale3 kg Pale Ale 38 3.4 53.6%
550 g Belgian - Caramel Pils550 g Caramel Pils 34 8 9.8%
350 g German - Smoked Malt350 g Smoked Malt 37 3 6.2%
350 g Belgian - Special B350 g Special B 34 115 6.2%
350 g Belgian - Roasted Barley350 g Roasted Barley 30 575 6.2%
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light 42 4 17.9%
5,600 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
51.85 g Fuggles51.85 g Fuggles Hops Pellet 4.5 Boil 60 min 26.68 100%
51.85 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 70 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
12 g spruce tips Herb Boil 15 min.
4 g spruce tips Herb Boil 5 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
Yes
Fermentation Temp:
13 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 121 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
Add 15 g CaCl2. Perhaps also CaSO4?
Mash Chemistry and Brewing Water Calculator
 
Notes

This style depends on pitching a lot of healthy yeast cells. As with hops, however, the particular strain is not hugely important. What is important is that esters, aromatic alcohols and other flavor compounds associated with yeast’s respiration and reproduction phases are subdued. This can be accomplished by choosing a yeast strain that is known to be relatively “neutral” in flavor impact. It can also be accomplished by pitching a large volume of any ale strain and fermenting at a cooler-than-usual temperature.

add yeast nutrient. Perhaps soften the water slightly by adding NaHCO3.

May also need daily agitation of fermenter.

Millennium Ales Spruce Tip Wee-Heavy Aged in Burboun Barrels was my inspiration for this recipe Modification - Cal Taylor

Brewer's Friend Logo
Last Updated and Sharing
 
455
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-06-17 22:56 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