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Lil Willy's Wee Heavy

248 calories 26.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Strong Scotch Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 248 calories (Per 330ml)
Carbs: 26.9 g (Per 330ml)
Created: Tuesday December 29th 2020
1.080
1.022
7.7%
23.3
14.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.70 kg Crisp Malting - Finest Maris Otter6.7 kg Finest Maris Otter 38 3 92.8%
230 g Simpsons - Crisp Amber Malt230 g Crisp Amber Malt 34 27 3.2%
230 g Crisp Malting - Crystal Light - 45L230 g Crystal Light - 45L 33.1 45 3.2%
57 g Weyermann - Roasted Barley57 g Roasted Barley 29.9 432 0.8%
7,217 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 6.1 Boil 60 min 23.33 100%
35 g / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
300 Milliliters
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Newton Abbot, South Devon
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Steeping 66 °C 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33 L) 29.1
Mash volume with grains (equipment estimates 37.8 L) 33.9
Grain absorption losses -7.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Volume into fermentor 19
Total: 29.1  
Equipment Profile Used: System Default
 
Notes

Taken from 'Home Brew Recipe Bible' By Chris Colby - pg 101

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  • Last Updated: 2021-01-11 12:43 UTC