Wee McHeavy - Beer Recipe - Brewer's Friend

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Wee McHeavy

252 calories 24.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Scottish Heavy
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 252 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Thursday May 21st 2020
1.076
1.017
7.8%
11.4
15.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 19%
1 lb Canadian - ESB Malt1 lb ESB Malt 36 3.5 19%
2 oz Briess - Aromatic Munich Malt 20L2 oz Aromatic Munich Malt 20L 35.4 20 2.4%
2 oz Briess - Chocolate2 oz Chocolate 25 350 2.4%
2 lb Briess - DME Sparkling Amber2 lb DME Sparkling Amber - (late boil kettle addition) 44.6 10 38.1%
1 lb Briess - DME Golden Light1 lb DME Golden Light - (late boil kettle addition) 44.6 4 19%
5.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Fuggles0.25 oz Fuggles Hops Pellet 4.5 Boil 60 min 10.92 50%
0.25 oz Fuggles0.25 oz Fuggles Hops Pellet 4.5 Boil 1 min 0.47 50%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 5 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
11 Grams
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 61 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 0.2 oz       Temp: 68 °F       CO2 Level: 1.02 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
3 qt Mash base grains Temperature 153 °F 153 °F 45 min
0.5 qt Chocolate malt Steeping 160 °F 160 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.57 g | 14.3 qt) 2.78 11.1  
Mash volume with grains (equipment estimates 3.57 g | 14.3 qt) 2.96 11.8  
Grain absorption losses (steeping) -0.28 -1.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.29 g | 13.2 qt) 2.5 10  
Volume increase from sugar/extract (late additions) 0.23 0.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 2 8  
Top off amount 0.5 2  
Going into fermentor 2.5 10  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.28 13.1
Equipment Profile Used: System Default
 
Notes

OG actually come out at 1.070 after topping fermenter to 2.5 gallons, and FG ended at 1.010

Rehydrate irish moss in cool water 15 min before adding.

I used Lallemand Nottingham, fermented vigorously at 64 for 3 days, then it dropped like a brick. Raised temp to 71 for diacetyl rest for 2 days.

Prime, bottle condition for 2 weeks then cold crash.

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  • Last Updated: 2020-05-22 20:18 UTC