View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Will's Good Eye v3.1

Method: All Grain
Style: Wee Heavy
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.08 gallons
Post Boil Size: 5.58 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 338 calories (Per 12oz)
Carbs: 34.3 g (Per 12oz)

Created: Friday December 11th 2020

Scottish Wee Heavy

by nununene

OG: 1.083 FG: 1.023 ABV: 7.9% IBU: 22

Original Gravity:

1.101

Final Gravity:

1.025

ABV (standard):

9.9%

IBU (rager):

23.6

SRM (morey):

20.1

Mash pH

5.4

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentation History

Ambient: {{ stats.ambient | number:0 }} °F

OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

Readings: {{ readingsCount | number }}

Device Filter
{{ device.name | titlecase }} {{ ((device.name | lowercase) != (device.type | lowercase)) ? (device.type | titlecase) : '' }}

Fermentables

Amount	Fermentable	PPG	°L	Bill %
17 lb	Thomas Fawcett - Golden Promise Pale Ale Malt17 lb Golden Promise Pale Ale Malt	36.8	2.65	89.5%
1 lb	Weyermann - Rye Malt1 lb Rye Malt	36	3.7	5.3%
0.50 lb	Gambrinus - Honey Malt0.5 lb Honey Malt	37	25	2.6%
0.25 lb	Briess - Blackprinz Malt0.25 lb Blackprinz Malt	25	500	1.3%
0.25 lb	Thomas Fawcett - Pale Chocolate Malt0.25 lb Pale Chocolate Malt	32.2	230	1.3%
19 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	BSG - East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5.3	Boil	60 min	19.38	50%
1 oz	BSG - East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5.3	Boil	10 min	4.21	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	BSG - East Kent Goldings (Pellet)		23.59	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.5 gal	Strike	168 °F	154 °F	60 min
2.5 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Ascorbic Acid	Water Agt	Mash	0 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
9 g	Citric acid	Water Agt	Mash	0 min.
6 g	Gypsum	Water Agt	Mash	0 min.
1 g	Salt	Water Agt	Mash	0 min.
2 g	Slaked Lime	Water Agt	Mash	0 min.
2 each	Whirlfloc	Fining	Boil	15 min.
6.60 g	Wyeast - Beer Nutrient	Other	Boil	15 min.

Yeast

Omega Yeast Labs - Scottish Ale OYL-015

Amount:	3 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	65 - 70 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.25 (M cells / ml / ° P) 624 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.02 Volumes

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

Notes

2024-02-11 People still remember this beer a few years later. The boil down on the stove of a gallon of wort makes a huge difference. Gives it a huge amount of flavor, be careful not to burn it. (BrewDay Edit: boiled down in a large pan for about 40 minutes, got it to about 220ºF when it looked like a thick pancake syrup and had darkened considerably) Because it wasn't too far, it redissolved and didn't burn to the bottom of the kettle, lots of stirring.
I'm lazy this time and grabbed 3 packs of OYL-015 Scottish Ale instead of doing a starter with WLP-028. Going to triple the amount of yeast nutrients and oxygenate on setting 1 (Blichmann regulator) for a few minutes to get it good.
Also adding 5 g ascorbate to mash for oxidation protection (gosh this doesn't make sense with oxygenation, but it seems to work in NEIPA so why not everywhere too?)
Also, also, the original had a "light and malty" water profile so I switched it up to Edinburgh. Not paying attention to the carbonate, but needed slaked lime to get the calcium up, which means I need more acid to balance it. Aiming for a mash pH of ~5.4.

Created a 2 L 1.060 Pils DME starter (1L in each 1 gallon jugs) and applied the Shaken Not Stirred approach.
https://www.experimentalbrew.com/blogs/saccharomyces/shaken-not-stirred-stir-plate-myth-buster

Starter:
342 g Briess Pils DME
2L distilled water
one ball of CaCl2
pinch of Ca2SO4
pinch of NaCl (table)
pinch of yeast nutrient
1 Pack of WLP028
7 pellets of EKG
Boiled then cooled to 70ºF with ice water bath in sink
~18 hours @ room temp (~60-70ºF)

Post mash, pull 1 gallon of liquid and boil that down in a shallow frying pan while you boil the main pot. This will create massive MRPs and flavor.

Last Updated and Sharing

1,547

Views

Brews

Public: Yup, Shared
Last Updated: 2024-02-11 18:32 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!

View Recipe

Will's Good Eye v3.1

{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}

{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} ^to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}