Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Wee Heavy

306 calories 32.9 g 330 ml
Beer Stats
Method: BIAB
Style: Wee Heavy
Boil Time: 120 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.67 liters
Post Boil Size: 9.5 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.124 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 306 calories (Per 330ml)
Carbs: 32.9 g (Per 330ml)
Created Sunday January 8th 2023
1.098
1.027
9.4%
28.7
23.9
5.4
14.82
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.52 kg Thomas Fawcett - Maris Otter Pale Ale Malt3.51988 kg Maris Otter Pale Ale Malt 3.75 € / kg
13.20 €
38 2.65 77.6%
0.37 kg Caramel / Crystal 60L0.365777 kg Caramel / Crystal 60L 34 60 7.2%
0.28 kg Weyermann - Munich Type I0.276691 kg Munich Type I 38 6 6.1%
0.24 kg Dingemans - Aromatic Malt0.242899 kg Aromatic Malt 36.3 19 5.1%
0.09 kg Dingemans - Cara 120 MD0.086364 kg Cara 120 MD 2.85 € / kg
0.25 €
34 120 1.7%
0.05 kg Weyermann - Roasted Barley0.0518456 kg Roasted Barley 3.25 € / kg
0.17 €
29.9 432 0.9%
0.03 kg Weyermann - Beech Smoked Barley0.0346091 kg Beech Smoked Barley 35 2.7 0.7%
0.03 kg Bestmalz - BEST Chocolate0.0349266 kg BEST Chocolate 34.5 337.82 0.7%
4.61 kg / 13.61 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g East Kent Goldings22 g East Kent Goldings Hops 0.05 € / g
1.10 €
Pellet 6.1 Boil 60 min 22.61 64.7%
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 6.1 Boil 15 min 6.12 35.3%
34 g / 1.10 €
 
Mash Guidelines
Amount Description Type Temp Time
11.5 L Infusion 68 °C 60 min
4.2 L Sparge 100 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Nutrisal 0.04 € / g
0.11 €
Other Boil 15 min.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2.38 ml Lactic acid Water Agt Mash 1 hr.
0.11 €
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
120 Milliliters
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 280 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 69 g       Temp: 20 °C       CO2 Level: 2.3 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

Ferment at 17C and raise to 21C as fermentation slows. Keepp on the yeast for 2-3 weeks. Cold crash, keg or bottle to 2.3 vol of CO2.

Last Updated and Sharing
 
78
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-01-08 18:56 UTC
Discussion about this recipe:
You must be logged in to add comments.

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

Back To Top