#60 Wee Heavy - Beer Recipe - Brewer's Friend

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#60 Wee Heavy

251 calories 30.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 251 calories (Per 330ml)
Carbs: 30.4 g (Per 330ml)
Created: Thursday November 26th 2015
1.080
1.027
6.9%
24.4
21.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Belgian - Pale Ale7 kg Pale Ale 38 3.4 81.4%
0.50 kg Belgian - Caramel Pils0.5 kg Caramel Pils 34 8 5.8%
0.35 kg German - Smoked Malt0.35 kg Smoked Malt 37 3 4.1%
0.30 kg Belgian - Special B0.3 kg Special B 34 115 3.5%
0.30 kg German - Melanoidin0.3 kg Melanoidin 37 25 3.5%
0.15 kg Belgian - Roasted Barley0.15 kg Roasted Barley 30 575 1.7%
8.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Fuggles70 g Fuggles Hops Pellet 4.5 Boil 60 min 24.38 100%
70 g / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
Yes
Fermentation Temp:
13 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Add 15 g CaCl2. Perhaps also CaSO4?
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 70 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 25.8
Mash volume with grains 31.5
Grain absorption losses -8.6
Remaining sparge water volume (equipment estimates 16.8 L) 13.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.1 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 27
Going into fermentor 27
Total: 39.5  
Equipment Profile Used: System Default
 
Notes

This style depends on pitching a lot of healthy yeast cells. As with hops, however, the particular strain is not hugely important. What is important is that esters, aromatic alcohols and other flavor compounds associated with yeast’s respiration and reproduction phases are subdued. This can be accomplished by choosing a yeast strain that is known to be relatively “neutral” in flavor impact. It can also be accomplished by pitching a large volume of any ale strain and fermenting at a cooler-than-usual temperature.

add yeast nutrient. Perhaps soften the water slightly by adding NaHCO3.

May also need daily agitation of fermenter.

Original gravity is 1.061 (???). Add 0.75kg of sugar, OG = 1.072 FG = 1.024.
instead of fuggles south african new hops were added 20g/55min, IBU in twenties (boiled without first gallon that was boiled separately)

cooled in the freezer to 13C, yeast pitched.

Went down to 1.010 (9.2%), very thin body. Infection with wild yeast

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  • Last Updated: 2016-01-23 16:19 UTC