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Wee Heavy

326 calories 36.8 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: 7 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 70% (brew house)
Source: AVE
Calories: 326 calories (Per 12oz)
Carbs: 36.8 g (Per 12oz)
Created: Wednesday November 18th 2015
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Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb United Kingdom - Maris Otter Pale13 lb Maris Otter Pale 38 3.75 69.3%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.7%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 4%
1 lb American - Victory1 lb Victory 34 28 5.3%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 2.7%
3 lb German - Red X3 lb Red X 36 12 16%
18.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.5 Boil 120 min 19.11 100%
1 oz / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 153 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Use 1/2 campden tablet in strike and sparge water for treatment of chloramines.

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike -- 155 °F 60 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 3.6 g | 14.4 qt) 2.56 10.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.04 g | 32.2 qt) 7 28  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.59 38.4
Equipment Profile Used: System Default
 
Notes

Boil to gravity of approximately 1.1 (1.096). May take longer than two hours.

Irish moss at 15 mins left of boil.

Ferment with 1728 at ~60F for three weeks.

Soak 2.5 oz medium oak cubes in nice cognac for minimum 2 weeks.

Pour cubes and cognac in beer. Taste after 1 week. If not satisfied. Continue to age and taste after a second week.

Remove cubes. Cold crash and fine with gelatin.

Add 1 Tbsp of pure vanilla to keg. Transfer beer on top of vanilla. Carbonate and keg. Let sit until competition.

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  • Last Updated: 2019-11-26 16:13 UTC