Batch 56 - Wild Turkey Wee Heavy - Beer Recipe - Brewer's Friend

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Batch 56 - Wild Turkey Wee Heavy

291 calories 30.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.3 gallons
Post Boil Size: 6.03 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 291 calories (Per 12oz)
Carbs: 30.7 g (Per 12oz)
Created: Thursday January 15th 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Thomas Fawcett - Golden Promise Pale Ale Malt10 lb Golden Promise Pale Ale Malt 36.8 2.65 54.1%
5 lb Thomas Fawcett - Maris Otter Pale Ale Malt5 lb Maris Otter Pale Ale Malt 38 2.65 27%
1.25 lb Briess - Caramel Malt - 60L1.25 lb Caramel Malt - 60L 35.4 60 6.8%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 5.4%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 2.7%
0.50 lb Dingemans - Special B0.5 lb Special B 33.1 125 2.7%
0.25 lb Thomas Fawcett - Pale Chocolate Malt0.25 lb Pale Chocolate Malt 32.2 230 1.4%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - East Kent Golding1 oz East Kent Golding Hops Pellet 6.2 Boil 60 min 17.6 50%
0.50 oz Yakima Valley Hops - East Kent Golding0.5 oz East Kent Golding Hops Pellet 6.2 Boil 25 min 6.12 25%
0.50 oz Yakima Valley Hops - East Kent Golding0.5 oz East Kent Golding Hops Pellet 6.2 Boil 10 min 3.19 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Yeast Nutrient Other Boil 15 min.
2.85 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.94 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
1.88 g Epsom Salt Water Agt Mash 1 hr.
0.62 g Epsom Salt Water Agt Sparge 1 hr.
1.95 g Gypsum Water Agt Mash 1 hr.
0.65 g Gypsum Water Agt Sparge 1 hr.
1.80 g Salt Water Agt Mash 1 hr.
0.60 g Salt Water Agt Sparge 1 hr.
1.95 g Baking Soda Water Agt Mash 1 hr.
0.65 g Baking Soda Water Agt Sparge 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4 oz       Temp: 68 °F       CO2 Level: 2.1 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
6.47 gal Strike 167 °F 155 °F 60 min
2.3 gal Sparge 170 °F 168 °F 10 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 5.55 22.2  
Mash volume with grains 7.03 28.1  
Grain absorption losses -2.31 -9.3  
Remaining sparge water volume (equipment estimates 4.84 g | 19.4 qt) 4.31 17.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.3 29.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.03 24.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.03 g | 24.1 qt) 5.5 22  
Total: 9.86 39.5
Equipment Profile Used: System Default
 
Notes

Wee Turkey - GTA Brews Wee Heavy Wild Turkey Bourbon Barrel Project

Mash at a temperature of 155F for 60 minutes, then Mash Out at 168F for 10 minutes.

Ferment at ~64F for up to 7 days, then increase temperature to max. 68F for up to 7 days, then let remain at room temperature prior to transferring to keg for cool conditioning on Day 21.

Keep keg in a cool place (basement) until ready to transport and transfer to club bourbon barrel (May 9th/26).

Club barrel is expected to condition the groups Wee Heavy for about 6 months, dependent on tasting after 4 months +.

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  • Last Updated: 2026-03-29 22:17 UTC