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42 Spruce Tip Wee Heavy

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

Original Gravity:

1.071

Final Gravity:

1.024

ABV (standard):

6.2%

IBU (tinseth):

26.7

SRM (morey):

37.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
51.85 g	Fuggles (Pellet) 51.85 g Fuggles (Pellet) Hops		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

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2019-06-17 22:56 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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