Strong Hand Wee Heavy Beer Recipe | All Grain Strong Scotch Ale | Brewer's Friend
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Strong Hand Wee Heavy

301 calories 31.9 g 12 oz
Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 120 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 72% (brew house)
Source: King man
Calories: 301 calories (Per 12oz)
Carbs: 31.9 g (Per 12oz)
Created: Thursday March 4th 2021
1.090
1.024
8.8%
27.4
20.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
27 lb Canada Malting - SUPERIOR PALE ALE MALT27 lb SUPERIOR PALE ALE MALT 37 3.1 75.6%
8 lb Munich8 lb Munich 37 6 22.4%
0.50 lb Belgian - Roasted Barley0.5 lb Roasted Barley 30 575 1.4%
0.20 lb German - Chocolate Rye0.2 lb Chocolate Rye 31 240 0.6%
35.70 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Fuggles3 oz Fuggles Hops Pellet 5.2 Boil 60 min 23.55 75%
1 oz Fuggles1 oz Fuggles Hops Pellet 5.2 Boil 15 min 3.89 25%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.81 gal Strike 165 °F 152 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
2 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 857 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Calgary, AB, (South - Glenmore)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Strong Hand Wee Heavy" Strong Scotch Ale beer recipe by King man. All Grain, ABV 8.75%, IBU 27.44, SRM 20.16, Fermentables: (SUPERIOR PALE ALE MALT, Munich, Roasted Barley, Chocolate Rye) Hops: (Fuggles)
Recipe Picture
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-03-04 17:21 UTC
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