Burning Speargun - Wee Heavy - Beer Recipe - Brewer's Friend

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Burning Speargun - Wee Heavy

323 calories 35.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Aley Ale
Calories: 323 calories (Per 12oz)
Carbs: 35.9 g (Per 12oz)
Created: Sunday January 4th 2015
1.096
1.028
9.0%
23.8
23.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb United Kingdom - Pale 2-Row17 lb Pale 2-Row 38 2.5 86.1%
1 lb United Kingdom - Crystal 45L1 lb Crystal 45L 34 45 5.1%
1 lb Belgian - Munich1 lb Munich 38 6 5.1%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.5%
0.25 lb United Kingdom - Roasted Barley0.25 lb Roasted Barley 29 550 1.3%
19.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 4 Boil 60 min 23.75 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Crown Royal soaked oak chips Flavor Secondary --
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 910 B cells required
2 x Same yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 910 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.0 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
ADDITIONS BELOW CALCULATED FOR PROFILE ABOVE

Chalk: 2.50 tsp
Baking Soda: 0.50 tsp
Gypsum: 1.00 tsp
Epsom Salt: 0.75 tsp
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Mash with recirculation & heat control Infusion -- 155 °F 90 min
12 qt Sparge / rinse Fly Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.45 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.45 qt/lb 7.16 28.6  
Mash volume with grains 8.74 35  
Grain absorption losses -2.47 -9.9  
Remaining sparge water volume (equipment estimates 3.13 g | 12.5 qt) 2.56 10.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 9.72 38.9
Equipment Profile Used: System Default
 
Notes

Do a double stepped 2 liter starter on a stir plate with 1.25 cups DME for 24-48 hours, then another 2 liter step up on stir plate with 1.25 cups DME for 24-48 hours.

Primary fermentation @ 55 = 3 weeks
2-3 day diacetyl rest = slow creep up to 66
Rack to keg and lager for 6 weeks at 38-40

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  • Last Updated: 2015-01-20 04:37 UTC