Petey the Sassenach (smoked wee heavy)

Method: All Grain
Style: Wee Heavy
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 76% (brew house)
Source: My own insanity
Calories: 339 calories (Per )
Carbs: 36.6 g (Per )

Created: Wednesday August 29th 2018

Original Gravity:

1.101

Final Gravity:

1.028

ABV (standard):

9.6%

IBU (rager):

31.9

SRM (daniels):

15.6

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	United Kingdom - Maris Otter Pale9 lb Maris Otter Pale	38	3.75	47.4%
6.50 lb	United Kingdom - Pale 2-Row6.5 lb Pale 2-Row	38	2.5	34.2%
1 lb	American - Smoked Malt1 lb Smoked Malt	37	5	5.3%
0.50 lb	United Kingdom - Crystal 15L0.5 lb Crystal 15L	34	15	2.6%
0.25 lb	United Kingdom - Crystal 60L0.25 lb Crystal 60L	34	60	1.3%
0.25 lb	United Kingdom - Chocolate0.25 lb Chocolate	34	425	1.3%
1.50 lb	Liquid Malt Extract - Amber1.5 lb Liquid Malt Extract - Amber	35	10	7.9%
19 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Challenger1 oz Challenger Hops		Pellet	8.5	Boil	90 min	31.85	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Challenger (Pellet)		31.85	100%
1 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 oz	pepper seeds		Spice	Secondary	5 days

Yeast

White Labs - Edinburgh Scottish Ale Yeast WLP028

Amount:	1 Each	Cost:
Attenuation (avg):	72.5%	Flocculation:	Medium
Optimum Temp:	65 - 70 °F	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

userwaterprofile-10845

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
3	1	28	5	8	18
Mash Chemistry and Brewing Water Calculator

Notes

After 60 minute mash, take the first 2.5 gallons of first runnings (after clearing) and boil on max heat for 30 minutes, to create caramel character. After 30 mins, run rest of first runnings (I use a batch sparge rig) into boil kettle, then sparge regularly. Add LME to boil kettle once sparge is complete.

Do a 90 minute standard boil with hops as above. Once chilled, pitch HUGE starter (2L for a 5gal batch). Ferment at 69F.

After 8 days in fermenter, add 2oz of Ancho and Guajillo chili seeds soaked in 4oz of Laprhoig Scotch Whiskey. Keg after 3.5 weeks.

View Count: 473
Brew Count: 1
Last Updated: 2018-08-30 01:20 UTC

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