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17C. Wee heavy - NC ver.

Method: All Grain
Style: Wee Heavy
Boil Time: 60 min
Batch Size: 135 liters (ending kettle volume)
Pre Boil Size: 165 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Seung Jae Lee
No Chill: 30 minute extended hop boil time
Calories: 234 calories (Per 12L)
Carbs: 25.9 g (Per 12L)

Created: Tuesday September 5th 2023

Original Gravity:

1.070

Final Gravity:

1.020

ABV (standard):

6.5%

IBU (tinseth):

19.8

SRM (morey):

24.2

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
36 kg	Bairds - Maris Otter Pale Ale36 kg Maris Otter Pale Ale	37.5	2.5	86.5%
1.60 kg	Franco-Belges - Caramel Munich 801.599 kg Caramel Munich 80	34	80	3.8%
1.60 kg	Bestmalz - BEST Special X1.599 kg BEST Special X	34.5	132.5	3.8%
0.80 kg	Bairds - Roasted Barley0.798 kg Roasted Barley	33	600	1.9%
1.60 kg	Bestmalz - BEST Biscuit1.599 kg BEST Biscuit	35	20	3.8%
41.60 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
48 g	Yakima Valley Hops - Magnum48 g Magnum Hops	Pellet	14.2	Boil at 100 °C	60 min	12.88	38.1%
78 g	East Kent Goldings78 g East Kent Goldings Hops	Pellet	5	Boil at 100 °C	30 min	6.89	61.9%
126 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
48 g	Yakima Valley Hops - Magnum (Pellet) 48 g Magnum (Pellet) Hops	12.88	38.1%
78 g	East Kent Goldings (Pellet) 78 g East Kent Goldings (Pellet) Hops	6.89	61.9%
126 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Strike	20 °C	65 °C	60 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 65 °C

Other Ingredients

Amount	Name	Type	Use	Time
4 each	Irish Moss	Fining	Whirlpool	0 min.
2 tsp	Yeast Nutrient	Other	Whirlpool	0 min.
6 g	Calcium Chloride (anhydrous)	Water Agt	Boil	1 hr.
21 g	Gypsum	Water Agt	Boil	1 hr.
6 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
21 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST

Amount:	110 Grams	Cost:
Attenuation (custom):	68.5%	Flocculation:	Low
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 806 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
66.2	8.5	11.3	38.3	91	65.1
Mash Chemistry and Brewing Water Calculator

Notes

Malt: Cause of the maris otter was a little fine, add 5% of rice hull of maris otter.

Mash: Usual Wee heavy's mash temp is 67~70C. But London yeast attenuation is lower than scotch ale yeast. So to make more disaccharide I set 65C.

Hops: Consider of resting and transferring time, I add 30 min more to each hops boiling time to get exact IBU (Actual boiling time is 60 min.).

        Consider the BU/Gu, ideal IBU should be 17.5. But during the fermentation usually 2~3 IBU will drop in our system. So I add 3 IBU more.<br />

Water agt.: To match Edinburgh water profile, I add some gypsum and calcium cloride.

The fun thing is if we add calcium in the mash and sparge water, calcium will combine with some ions that malts had. After all, ph will going acidic. (calcium is known for make ph more alkaline side)

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-02-22 20:06 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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