Wee Heavy, Wee Little

Method: Partial Mash
Style: Wee Heavy
Boil Time: 60 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 1.88 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 246 calories (Per 22oz)
Carbs: 25.7 g (Per 22oz)

Created: Tuesday March 7th 2023

Original Gravity:

1.074

Final Gravity:

1.019

ABV (standard):

7.1%

IBU (tinseth):

27.3

SRM (morey):

20.4

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
40 oz	Crisp Malting - Finest Maris Otter40 oz Finest Maris Otter	38	3	65.6%
8 oz	Briess - Caramel Malt - 60L8 oz Caramel Malt - 60L	35.4	60	13.1%
1 oz	Dingemans - Special B1 oz Special B	33.1	125	1.6%
12 oz	Briess - DME Traditional Dark12 oz DME Traditional Dark - (late boil kettle addition)	44.6	30	19.7%
61 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
6.40 g	Barth-Haas - East Kent Golding6.4 g East Kent Golding Hops	Pellet	5.44	Boil	60 min	16.89	43%
6.50 g	Barth-Haas - East Kent Golding6.5 g East Kent Golding Hops	Pellet	5.44	Boil	20 min	10.39	43.6%
2 g	Willamette2 g Willamette Hops	Pellet	4.5	Boil	0 min		13.4%
14.90 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
12.90 g	Barth-Haas - East Kent Golding (Pellet) 12.9 g East Kent Golding (Pellet) Hops	27.28	86.6%
2 g	Willamette (Pellet) 2 g Willamette (Pellet) Hops		13.4%
14.90 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
2.20 g	Chalk	Water Agt	Mash	1 hr.
0.90 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.20 g	Epsom Salt	Water Agt	Mash	1 hr.
0.30 g	Gypsum	Water Agt	Mash	1 hr.
0.20 g	Salt	Water Agt	Mash	1 hr.
0.50 g	Baking Soda	Water Agt	Mash	1 hr.
0.10 g	Slaked Lime	Water Agt	Mash	1 hr.
1.50 oz	Fermaid O	Other	Mash	0 min.
0.25 tsp	irish moss	Water Agt	Mash	0 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:	No
Fermentation Temp:	72 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 102 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 1.2 oz Temp: 68 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	20	45	105	235
Water built from 100% distilled water. Na, Cl and SO4 are just out of range, but I wanted a more balanced profile, SO42-/Cl- ratio: 1.1 Balanced Used chalk, hoping the chalk will work as the mash rest time continues. Mash PH is on the low end at 5.4 I chose a lower RA, 106 over a higher mash PH. Raising the mash PH to 5.5 gives an RA of 145. With a SRM of 20 a lower RA made more sense.
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1.13 gal	3.8lb * .95 = 3.61 Qt.	Strike	164 °F	153 °F	60 min
3 qt		Sparge	155 °F	155 °F	--

Quick Water Requirements

Water	Gallons	Quarts
Heat water added to kettle (equipment estimates 3.35 g \| 13.4 qt)	2.26	9.1
Mash volume with grains (equipment estimates 3.35 g \| 13.4 qt)	2.51	10
Grain absorption losses (steeping)	-0.38	-1.5
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 2.96 g \| 11.9 qt)	1.88	7.5
Volume increase from sugar/extract (late additions)	0.06	0.2
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.02	-0.1
Post boil volume	1.5	6
Going into fermentor	1.5	6
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.
Total:	2.26	9.1
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 138.3%

Pre-Boil Efficiency N/A

Ending Kettle Efficiency N/A

Brew House: 69% 29.5 ppg

Wort Volume:

1.25 Gallons

Expected 1.5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.074
Actual OG: 1.090

Alcohol and Attenuation:

ABV: 8.01%

Apparent Attenuation: 67.8%
Actual FG: 1.029
Calories per 22oz 246 calories
Carbohydrates per 22oz 25.7 g

Amount Packaged:

1.14 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 12
Pints: 9

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
3/18/2023 11:42 AM over 3 years ago	+0	Brew Day Complete	1.090	5 Quarts	73 °F	4/16/2023 12:08 PM over 3 years ago
3/18/2023 12:58 PM over 3 years ago	+0	Mash Complete	1.090	6 Quarts	72 °F	3/20/2023 12:59 PM over 3 years ago	There were a lot of solids in my hydrometer tube and I think that may have raised the gravity above what it really is.
3/23/2023 12:06 PM over 3 years ago	+5	Fermentation Complete	1.029	5 Quarts	73 °F	4/16/2023 12:18 PM over 3 years ago	Tasted malty and the taste of alcohol was present.
4/10/2023 12:12 PM over 3 years ago	+23	Racked	1.026	5 Quarts	73 °F	4/16/2023 12:12 PM over 3 years ago
4/16/2023 11:39 AM over 3 years ago	+29	Packaged	1.026	146 Ounces	73 °F	4/16/2023 12:10 PM over 3 years ago	Carbonated with corn sugar to 2.5 volumes. 8 - 12 oz. 2 - 20 oz. 1 - 10 oz. glass, that I drank. MALTY!!

Notes

Take 1/2 of first running's, and set aside in separate boil pot.

Sparge as usual and add all of the sparge to the other 1/2 of first running's, use this as the main wort. Start boiling the main wort and add hops as usual. Add 12 oz. DME to the main wort only.

Boil the set aside 1/2 of first running's and reduce by 1/2 while boiling the main wort.

Add the reduced 1/2 (1/4 by now) of first running to the main wort.

Boil time is an hour for the main wort, add water if needed to make a total of 1.5 gallons after an hour of boiling.

Aerate for 10 min. after cooling wort, then pitch yeast and add 1.5 oz. of Fermaid O.

Aerating a second time approx. 8 - 10 hours after pitching yeast.

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Last Updated: 2023-04-16 11:37 UTC

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Wee Heavy, Wee Little