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Petey the Sassenach (smoked wee heavy)

339 calories 36.6 g 12 oz
Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 76% (brew house)
Source: My own insanity
Calories: 339 calories (Per 12oz)
Carbs: 36.6 g (Per 12oz)
Created Wednesday August 29th 2018
1.101
1.028
9.6%
31.9
15.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 47.4%
6.50 lb United Kingdom - Pale 2-Row6.5 lb Pale 2-Row 38 2.5 34.2%
1 lb American - Smoked Malt1 lb Smoked Malt 37 5 5.3%
0.50 lb United Kingdom - Crystal 15L0.5 lb Crystal 15L 34 15 2.6%
0.25 lb United Kingdom - Crystal 60L0.25 lb Crystal 60L 34 60 1.3%
0.25 lb United Kingdom - Chocolate0.25 lb Chocolate 34 425 1.3%
1.50 lb Liquid Malt Extract - Amber1.5 lb Liquid Malt Extract - Amber 35 10 7.9%
19 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 90 min 31.85 100%
1 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz pepper seeds Spice Secondary 5 days
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-10845
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
3 1 28 5 8 18
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 10.1 40.4  
Strike water volume at mash thickness of 1.25 qt/lb 5.47 21.9  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.66 30.6  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Adjusted starting boil size 7.79 31.2  
Boil off losses -2.25 -9  
Hops absorption losses -0.04 -0.2  
Amount going into fermentor 5.5 22  
Total: 10.1 40.4
 
Notes

After 60 minute mash, take the first 2.5 gallons of first runnings (after clearing) and boil on max heat for 30 minutes, to create caramel character. After 30 mins, run rest of first runnings (I use a batch sparge rig) into boil kettle, then sparge regularly. Add LME to boil kettle once sparge is complete.

Do a 90 minute standard boil with hops as above. Once chilled, pitch HUGE starter (2L for a 5gal batch). Ferment at 69F.

After 8 days in fermenter, add 2oz of Ancho and Guajillo chili seeds soaked in 4oz of Laprhoig Scotch Whiskey. Keg after 3.5 weeks.

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  • Last Updated: 2018-08-30 01:20 UTC