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Hetherington Bold Red Wee Heavy

233 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 4.8 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Don Parker
Calories: 233 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Monday March 13th 2017
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1.070
1.018
6.7%
28.0
26.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 80%
2 lb American - Caramel / Crystal 80L2 lb Caramel / Crystal 80L 33 80 14.5%
0.25 lb American - Midnight Wheat Malt0.25 lb Midnight Wheat Malt 33 550 1.8%
0.50 lb American - Munich - Light 10L0.5 lb Munich - Light 10L 33 10 3.6%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 22.83 44.4%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Boil 30 min 5.12 11.1%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Dry Hop 21 days 22.2%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Dry Hop 21 days 22.2%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 lb Rice Hulls Other Mash 1 hr.
0.50 lb Maltodextrin Other Mash 1 hr.
1 tsp Amylase Other Boil 90 min.
1 tsp Yeast Nutrient Other Boil 90 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 323 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 3/4 cup       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Sparge -- 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 5.16 20.6  
Mash volume with grains (equipment estimates 6.06 g | 24.2 qt) 6.26 25  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 3.91 g | 15.6 qt) 3.81 15.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 4.8 19.2  
Top off amount 0.2 0.8  
Going into fermentor 5 20  
Total: 8.97 35.9
Equipment Profile Used: System Default
 
Notes

Mash

  1. 0 min – Add 4.5 gals water, raise temp to 140.0° F (60.0° C)
  2. 1 min – Mash In, add grains, maltodextrin (2 min rise, hold 130.0° F (54.4° C), raise to 155° F (68.3° C) for 60 mins
  3. 60 min – Mash Out (sparge) at 168.0° F (75.6° C) for 10 mins
  4. 70 min – Mash complete

    Boil:
  5. 0 min – Add Ingredients
    a. 1.0 tsp – Amylase – [Enzyme]
    b. 1.0 tsp – Yeast Nutrient
  6. 60 min – Add ingredients
    a. 1 oz – Northern Brewer [8.5%] – Boil 30.0 min – [Hop]
    b. 0.25 oz – Cascade [6.0%] – Boil 30.0 min – [Hop]
  7. 90 min – End of Boil (place ¾ cups of wort in reserve for priming)

    TOTAL BREW TIME: 2 hrs, 40 mins

    Fermentation and Conditioning:
  8. Force chill to 65° F (18.3° C)
  9. Transfer to 5/6-gallon carboy (glass fermenter)
  10. Add Dry English ale yeast (primary fermentation) @ 65-70° F for 3 days to 1 week
  11. Transfer fermented lager to transfer vessel, clean yeast from glass fermenter and return beer to clean fermenter (secondary fermenter).
    Add ½ Wilamette and ½ Domestic Hallertau pellet hops (dry hop). Add ¾ wort as primer. Let sit for 3 weeks.
  12. Bottle beer
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  • Last Updated: 2020-05-27 19:33 UTC