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Wee Heavy

257 calories 23.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 19.59 gallons
Post Boil Size: 12.79 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Scott
Hop Utilization: 98%
Calories: 257 calories (Per 12oz)
Carbs: 23.2 g (Per 12oz)
Created: Saturday March 30th 2024
1.078
1.015
8.3%
24.6
14.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32 lb American - Vienna32 lb Vienna 35 4 86.8%
2.50 lb American - Carapils (Dextrine Malt)2.5 lb Carapils (Dextrine Malt) 33 1.8 6.8%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 15 2.7%
1 lb Briess - DME Pilsen Light1 lb DME Pilsen Light - (late boil kettle addition) 43 2 2.7%
6 oz American - Blackprinz6 oz Blackprinz 36 500 1%
36.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.5 Boil 90 min 6.87 25%
3 oz Fuggles3 oz Fuggles Hops Leaf/Whole 4.5 Boil 45 min 17.7 75%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Gypsum Water Agt Mash 10 hr.
14 g Calcium Chloride (anhydrous) Water Agt Mash 10 hr.
5.50 g Baking Soda Water Agt Mash 10 hr.
2 each Whirlfloc Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 300 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.21 psi       Temp: 68 °F       CO2 Level: 1.9 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 gal Infusion 164 °F 154 °F 600 min
3 gal Sparge 175 °F 175 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.4 gal (57.6 qt). Suggest reducing initial water volume to 11.85 gal (47.39 qt) and adding 2.4 gal (9.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.87 gal (63.47 qt). Suggest reducing strike water volume to 9.21 gal (36.84 qt) and adding 3.87 gal (15.47 qt) sparge/top-off. 13.08 52.3  
Strike water volume at mash thickness of 1.5 qt/lb 13.08 52.3  
Mash volume with grains 15.87 63.5  
Grain absorption losses -4.36 -17.4  
Remaining sparge water volume (equipment estimates 5.78 g | 23.1 qt) 11.12 44.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.25 g | 57 qt) 19.59 78.4  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.79 51.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.79 g | 51.2 qt) 12 48  
Total: 24.2 96.8
Equipment Profile Used: System Default
 
Notes

This is my take on Greg Noonan’s 120 Shilling Scotch Ale (pg. 117-118) made with ingredients I have on hand. I plan to simply drain and pull the mash at the end and move it to a second tun and add more water for 5 gallons of Two Penny Ale. I will preheat a boil kettle and pour in my first running to carmelize them, per Noonan’s directions.

Noonan, Greg. Scotch Ale, Brewer’s Publicstions, 1993.

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  • Last Updated: 2024-03-31 21:51 UTC