Whiskey Dick - Beer Recipe - Brewer's Friend

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Whiskey Dick

279 calories 28 g 12 oz
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 279 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created: Monday March 27th 2017
1.084
1.020
8.4%
21.7
15.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Canadian - ESB Malt9 lb ESB Malt 36 3.5 82.3%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 9.1%
2 oz United Kingdom - Peated Malt2 oz Peated Malt 38 2.5 1.1%
1 oz German - Carafa II1 oz Carafa II 32 425 0.6%
8 oz American - Victory8 oz Victory 34 28 4.6%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.3%
175 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 30 min 21.66 100%
1 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
$ 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 152 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.1 16.4  
Mash volume with grains 4.98 19.9  
Grain absorption losses -1.37 -5.5  
Remaining sparge water volume (equipment estimates 2.05 g | 8.2 qt) 1.52 6.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.62 22.5
Equipment Profile Used: System Default
 
Notes

transfer to carboy while fermentation is still underway

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  • Last Updated: 2017-04-11 07:07 UTC