A Wee Chevy - Beer Recipe - Brewer's Friend

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A Wee Chevy

180 calories 21.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Scottish Heavy
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 65% (brew house)
Source: ASP, Gordon S
Calories: 180 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Wednesday November 2nd 2016
1.054
1.017
4.8%
17.5
17.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.48 lb United Kingdom - Golden Promise10.48 lb Golden Promise 37 3 88.4%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 4.2%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 4.2%
0.22 lb United Kingdom - Pale Chocolate0.22 lb Pale Chocolate 33 207 1.9%
0.16 lb United Kingdom - Roasted Barley0.16 lb Roasted Barley 29 550 1.3%
11.86 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g East Kent Goldings24 g East Kent Goldings Hops Pellet 5.1 Boil 60 min 17.49 100%
24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp calcium chloride Water Agt Mash --
2 tsp lactic acid Water Agt Mash --
1 tsp irish moss Fining Boil 15 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: kegging       CO2 Level: 2 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Sacch Temperature -- 156 °F 60 min
7 gal Mashout Temperature -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.51 g | 34.1 qt) 9.23 36.9  
Mash volume with grains (equipment estimates 9.46 g | 37.9 qt) 10.18 40.7  
Grain absorption losses -1.48 -5.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.78 g | 27.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 9.23 36.9
Equipment Profile Used: System Default
 
Notes

Using a smack pack yeast, get it going 8 hours before pitching.
Pitch yeast at 65 - 70 and drop to 58 in fermentation fridge.
After a few days, raise fermentation temp to mid-60's.

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  • Public: Yup, Shared
  • Last Updated: 2016-11-04 23:49 UTC