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Fat Bastard( Wee Heavy)

329 calories 35.4 g 12 oz
Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 329 calories (Per 12oz)
Carbs: 35.4 g (Per 12oz)
Created Monday August 2nd 2021
1.098
1.027
9.3%
18.5
24.7
n/a
143.45
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
36 lb Bairds - Maris Otter Pale Ale36 lb Maris Otter Pale Ale 2.05 / lb
73.80
37.5 2.5 85.7%
2.50 lb Great Western - Crystal 40 Malt2.5 lb Crystal 40 Malt 2.20 / lb
5.50
21 40 6%
2 lb Gambrinus - Munich - Light 10L2 lb Munich - Light 10L 2.05 / lb
4.10
37.3 10 4.8%
1 lb Great Western - Crystal 150L1 lb Crystal 150L 2.20 / lb
2.20
27 150 2.4%
0.50 lb Bairds - Roasted Barley0.5 lb Roasted Barley 2.20 / lb
1.10
33 600 1.2%
42 lbs / 86.70
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Northern Brewer - US Goldings2.5 oz US Goldings Hops 2.50 / oz
6.25
Pellet 5 Boil 60 min 16.13 71.4%
1 oz Northern Brewer - US Goldings1 oz US Goldings Hops 2.50 / oz
2.50
Pellet 5 Boil 10 min 2.34 28.6%
3.50 oz / 8.75
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
4 Each
Cost:
12.00 / each
48.00
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 340 B cells required
48.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
 
Notes

Mill the grains and dough-in targeting a mash of around 1.5 qts. (1.4 L) of water to 1 pound (0.45 kg) of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near- boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-08-02 19:04 UTC
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