Wee Heavy - Beer Recipe - Brewer's Friend

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Wee Heavy

324 calories 33.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 324 calories (Per 12oz)
Carbs: 33.7 g (Per 12oz)
Created: Tuesday June 27th 2023
1.097
1.025
9.4%
50.9
27.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18.25 lb Simpsons - Finest Pale Ale Golden Promise18.25 lb Finest Pale Ale Golden Promise 37 2.4 97.3%
0.50 lb Crisp Malting - Roasted Barley0.5 lb Roasted Barley 31.28 600 2.7%
18.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 5 Boil 60 min 50.86 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc tablet Fining Mash 15 min.
0.50 tsp Yeast Nutrient Other Mash 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:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 153 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.79 psi       Temp: 41 °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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion 162 °F 152 °F 60 min
3.25 gal Batch Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.03 28.1  
Mash volume with grains 8.53 34.1  
Grain absorption losses -2.34 -9.4  
Remaining sparge water volume (equipment estimates 3.68 g | 14.7 qt) 3.56 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.11 g | 32.5 qt) 8 32  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 10.59 42.4
Equipment Profile Used: System Default
 
Notes

Yeast options:

  • White Labs WLP028 Edinburgh Scottish Ale
  • Wyeast 1728 Scottish Ale yeast
    Consider pitching two packs or creating a 2L starter.

    Start fermentation at 63F and allow to free rise to 67F during first 4 days. Hold there for 2 weeks or until terminal gravity is reached. Cold condition at 36F for 2-4 weeks. Condition in kegs or bottles for up to 10 months. at cellar temperatures.
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  • Last Updated: 2024-05-14 22:18 UTC