Brewer's Friend

Print

Will's Good Eye v3.1

339 calories 36.6 g 12 oz
Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.08 gallons
Post Boil Size: 5.58 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 339 calories (Per 12oz)
Carbs: 36.6 g (Per 12oz)
Created Friday December 11th 2020
1.101
1.028
9.6%
23.6
20.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Thomas Fawcett - Golden Promise Pale Ale Malt17 lb Golden Promise Pale Ale Malt 36.8 2.65 89.5%
1 lb Weyermann - Rye Malt1 lb Rye Malt 36 3.7 5.3%
0.50 lb Gambrinus - Honey Malt0.5 lb Honey Malt 37 25 2.6%
0.25 lb Briess - Blackprinz Malt0.25 lb Blackprinz Malt 25 500 1.3%
0.25 lb Thomas Fawcett - Pale Chocolate Malt0.25 lb Pale Chocolate Malt 32.2 230 1.3%
19 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.3 Boil 60 min 19.38 50%
1 oz BSG - East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.3 Boil 10 min 4.21 50%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.70 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
2.20 g Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 624 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Strike 168 °F 154 °F 60 min
2.5 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 4.75 19  
Mash volume with grains 6.27 25.1  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 5.7 g | 22.8 qt) 4.96 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.08 28.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.58 22.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.58 g | 22.3 qt) 5.5 22  
Total: 9.71 38.8
Equipment Profile Used: System Default
 
Notes

Created a 2 L 1.060 Pils DME starter (1L in each 1 gallon jugs) and applied the Shaken Not Stirred approach.
https://www.experimentalbrew.com/blogs/saccharomyces/shaken-not-stirred-stir-plate-myth-buster

Starter:
342 g Briess Pils DME
2L distilled water
one ball of CaCl2
pinch of Ca2SO4
pinch of NaCl (table)
pinch of yeast nutrient
1 Pack of WLP028
7 pellets of EKG
Boiled then cooled to 70ºF with ice water bath in sink
~18 hours @ room temp (~60-70ºF)

Post mash, pull 1 gallon of liquid and boil that down in a shallow frying pan while you boil the main pot. This will create massive MRPs and flavor.

Last Updated and Sharing
 
607
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-12-16 19:23 UTC