Fat Bastard( Wee Heavy) - Beer Recipe - Brewer's Friend

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Fat Bastard( Wee Heavy)

329 calories 35.4 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 329 calories (Per 12oz)
Carbs: 35.4 g (Per 12oz)
Created: Monday August 2nd 2021
1.098
1.027
9.3%
18.5
24.7
n/a
143.45
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
36 lb Bairds - Maris Otter Pale Ale36 lb Maris Otter Pale Ale $ 2.05 / lb
$ 73.80 		37.5 2.5 85.7%
2.50 lb Great Western - Crystal 40 Malt2.5 lb Crystal 40 Malt $ 2.20 / lb
$ 5.50 		21 40 6%
2 lb Gambrinus - Munich - Light 10L2 lb Munich - Light 10L $ 2.05 / lb
$ 4.10 		37.3 10 4.8%
1 lb Great Western - Crystal 150L1 lb Crystal 150L $ 2.20 / lb
$ 2.20 		27 150 2.4%
0.50 lb Bairds - Roasted Barley0.5 lb Roasted Barley $ 2.20 / lb
$ 1.10 		33 600 1.2%
42 lbs / $ 86.70
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Northern Brewer - US Goldings2.5 oz US Goldings Hops $ 2.50 / oz
$ 6.25 		Pellet 5 Boil 60 min 16.13 71.4%
1 oz Northern Brewer - US Goldings1 oz US Goldings Hops $ 2.50 / oz
$ 2.50 		Pellet 5 Boil 10 min 2.34 28.6%
3.50 oz / $ 8.75
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
4 Each
Cost:
$ 12.00 / each
$ 48.00
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 340 B cells required
$ 48.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.38 gal (53.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.38 gal (5.53 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.56 gal (86.25 qt). Suggest reducing initial strike volume to 8.72 gal (34.88 qt) and adding 9.56 gal (38.25 qt) sparge/top-off. 18.28 73.1  
Strike water volume (equipment estimates 18.66 g | 74.7 qt) 18.28 73.1  
Mash volume with grains (equipment estimates 21.94 g | 87.8 qt) 21.56 86.2  
Grain absorption losses -5.13 -20.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 13.38 g | 53.5 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 11 44  
Volume into fermentor 11 44  
Total: 18.28 73.1
Equipment Profile Used: System Default
 
Notes

Mill the grains and dough-in targeting a mash of around 1.5 qts. (1.4 L) of water to 1 pound (0.45 kg) of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near- boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons

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  • Last Updated: 2021-08-02 19:04 UTC