Wee Heavy Beer Recipe | All Grain Strong Scotch Ale by Brewer #315131 | Brewer's Friend
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Wee Heavy

329 calories 36.5 g 500 ml
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 90 min
Batch Size: 21.33 liters (ending kettle volume)
Pre Boil Size: 35.48 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 74% (ending kettle)
Calories: 329 calories (Per 500ml)
Carbs: 36.5 g (Per 500ml)
Created: Monday January 25th 2021
1.070
1.020
6.5%
23.9
22.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.10 kg Simpsons - Finest Pale Ale Maris Otter4.1 kg Finest Pale Ale Maris Otter 37 2.6 60.7%
0.50 kg Simpsons - Finest Pale Ale Golden Promise0.5 kg Finest Pale Ale Golden Promise 37 2.4 7.4%
0.43 kg United Kingdom - Malted Naked Oats0.425 kg Malted Naked Oats 33 1.3 6.3%
0.35 kg Simpsons - Wheat Malt0.35 kg Wheat Malt 36.576 2.8 5.2%
0.30 kg Weyermann - Barke Vienna0.3 kg Barke Vienna 36 3.4 4.4%
0.30 kg Simpsons - Light Crystal0.3 kg Light Crystal 34 39 4.4%
0.23 kg Simpsons - Crystal Extra Dark0.225 kg Crystal Extra Dark 31.7 178.56 3.3%
0.23 kg Simpsons - DRC0.225 kg DRC 34.7 115 3.3%
0.18 kg Simpsons - Dextrin Malt0.18 kg Dextrin Malt 31 1.1 2.7%
0.10 kg Simpsons - Chocolate Malt0.1 kg Chocolate Malt 31.7 444 1.5%
50 g Rice Hulls50 g Rice Hulls 0 0 0.7%
6.76 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 90 min 20.5 71.4%
12 g Fuggles12 g Fuggles Hops Pellet 4.5 Boil 15 min 3.42 28.6%
42 g / £ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion 66 °C 66 °C 70 min
30 L Vorlauf 66 °C 76 °C 10 min
6 L Fly Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 70 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 70 min.
1 each Campden Tablet Water Agt Mash 70 min.
3 g Chalk Water Agt Mash 70 min.
2 g Epsom Salt Water Agt Mash 70 min.
2 g Gypsum Water Agt Mash 70 min.
7 ml Lactic acid Water Agt Mash 70 min.
1 each Protafloc Fining Boil 10 min.
5 g Yeast Nutrient Water Agt Primary 10 days
15 ml Youngs Beer Heading Liquid Water Agt Secondary 4 days
10 g Oak chips Flavor Secondary 4 days
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (custom):
69%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 273 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 92.6 g       Temp: 18 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 20 90 80 70
Mash Chemistry and Brewing Water Calculator
 
Notes

Rack into secondary when primary fermentation / final gravity reached.

Grind 10g Bourbon Oak barrel chips into small pieces. Soak oak chips in Kentucky Bourbon.
Place oak chips in muslin bag and place in secondary fermenter.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2021-02-22 15:19 UTC
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