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Wee Heavy

Method: All Grain
Style: Scottish Heavy
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 283 calories (Per 12oz)
Carbs: 34.1 g (Per 12oz)

Created: Wednesday January 29th 2020

Original Gravity:

1.084

Final Gravity:

1.028

ABV (standard):

7.3%

IBU (tinseth):

21.6

SRM (morey):

15.8

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
18 lb	United Kingdom - Maris Otter Pale18 lb Maris Otter Pale	38	3.75	94.7%
1 lb	American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L	33	120	5.3%
19 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Kent Goldings1.5 oz Kent Goldings Hops		Pellet	5	Boil	90 min	21.62	100%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Kent Goldings (Pellet)		21.62	100%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.25 gal		Strike	160 °F	154 °F	30 min
3 gal		Batch Sparge	170 °F	170 °F	20 min

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2.50 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
12.22 ml	Lactic acid	Water Agt	Mash	1 hr.
6 g	Chalk	Water Agt	Mash	1 hr.
3 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (avg):	66.5%	Flocculation:	Very High
Optimum Temp:	65 - 68 °F	Starter:	No
Fermentation Temp:	62 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 574 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

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

Maris Otter was chosen as a base malt to provide traditional English ale flavors associated with the style. The 120L crystal malt was chosen to increase ABV and darken the final color.

For the barrel-aged variant, we replaced the original medium-flocculant Scottish yeast with a very highly flocculant English ale yeast. We also removed the late-stage addition of hops and increased the initial (right @ boil) addition to maintain IBU.

This should be aged in a bourbon barrel (Maker's Mark was suggested in class, it seems like a fine choice) so that the vanilla and cinnamon character of the bourbon can enhance the toffee and caramel flavors from the malt of the Wee Heavy.

Last Updated and Sharing

240

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Brews

Public: Yup, Shared
Last Updated: 2020-02-05 00:09 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 • 02/04/2020 at 09:02pm
Water volume is incorrect. If you are doing a 90 minute boil, your kettle volume must be 8 gallons to achieve 6.5 gallons post-boil. This should be reflected in mash/sparge water. Needs discussion/justification of grain choices. However, I see what you're doing and I like the recipe you've written.

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