Wee Heavy (Barrel) - Beer Recipe - Brewer's Friend

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Wee Heavy (Barrel)

356 calories 42.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 78% (brew house)
Source: James Calver/Ken Starner
Calories: 356 calories (Per 12oz)
Carbs: 42.6 g (Per 12oz)
Created: Sunday January 27th 2019
1.105
1.035
9.3%
21.8
24.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pale 2-Row18 lb Pale 2-Row 37 1.8 85.7%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 2.4%
0.50 lb Molasses0.5 lb Molasses - (late boil kettle addition) 36 80 2.4%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 9.5%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5.3 Boil 75 min 21.83 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.81 ml Lactic acid Water Agt Mash 30 min.
1 g Calcium Chloride Water Agt Mash 30 min.
7 g Gypsum Water Agt Mash 30 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
8 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 847 B cells required
$ 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
39 qt Infusion -- 158 °F 30 min
12 qt Sparge -- 170 °F 40 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 9.25 37  
Mash volume with grains 10.73 42.9  
Grain absorption losses -2.31 -9.3  
Remaining sparge water volume (equipment estimates 1.05 g | 4.2 qt) 0.81 3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.73 g | 30.9 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.2 0.8  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.06 40.3
Equipment Profile Used: System Default
 
Notes

Barrel: Whiskey
Filter or cold crash at 38F for several days post fermentation to remove as much yeast as possible.

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  • Public: Yup, Shared
  • Last Updated: 2019-01-27 17:53 UTC