Wee Little Beer Beer Recipe | BIAB Scottish Light | Brewer's Friend
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Wee Little Beer

106 calories 13.1 g 12 oz
Beer Stats
Method: BIAB
Style: Scottish Light
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.63 gallons
Post Boil Size: 3.13 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 96%
Calories: 106 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Saturday December 24th 2022
1.032
1.011
2.8%
15.9
18.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - Pale Ale Malt 2-Row2 lb Pale Ale Malt 2-Row 36.8 3.5 56.1%
0.50 lb Castle Malting - Château Munich0.5 lb Château Munich 34 12.7 14%
4 oz United Kingdom - Oat Malt4 oz Oat Malt 28 2 7%
4 oz Briess - Victory Malt4 oz Victory Malt 34.5 28 7%
4 oz United Kingdom - Crystal 55L4 oz Crystal 55L 34 55 7%
2 oz Briess - Caramel Malt - 120L2 oz Caramel Malt - 120L 34.5 120 3.5%
2 oz German - Chocolate Rye2 oz Chocolate Rye 31 240 3.5%
1 oz Briess - Roasted Barley1 oz Roasted Barley 33.1 300 1.8%
57 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Target4 g Target Hops Pellet 11.5 First Wort 60 min 15.87 100%
4 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.25 gal Strike 156 °F 152 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 57 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.58 psi       Temp: 36 °F       CO2 Level: 1.75 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Aim for a mash temp of 156.

Boil a gallon of wort down to 1/2 gallon before doing the rest of the boil.

Ferment at 60 for two weeks.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2024-02-12 18:48 UTC
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