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Wee Heavy

Method: All Grain
Style: Wee Heavy
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 70% (brew house)
Source: AVE
Calories: 326 calories (Per 12oz)
Carbs: 36.8 g (Per 12oz)

Created: Wednesday November 18th 2015

Original Gravity:

1.097

Final Gravity:

1.029

ABV (standard):

8.9%

IBU (tinseth):

19.1

SRM (morey):

17.7

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13 lb	United Kingdom - Maris Otter Pale13 lb Maris Otter Pale	38	3.75	69.3%
0.50 lb	Belgian - Special B0.5 lb Special B	34	115	2.7%
0.75 lb	American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt)	33	1.8	4%
1 lb	American - Victory1 lb Victory	34	28	5.3%
0.50 lb	Canadian - Honey Malt0.5 lb Honey Malt	37	25	2.7%
3 lb	German - Red X3 lb Red X	36	12	16%
18.75 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	East Kent Goldings1 oz East Kent Goldings Hops		Pellet	5.5	Boil	120 min	19.11	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	East Kent Goldings (Pellet)		19.11	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Strike	--	155 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

Wyeast - Scottish Ale 1728

Amount:	1 Each	Cost:
Attenuation (avg):	71%	Flocculation:	High
Optimum Temp:	55 - 75 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 153 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 27.65 psi Temp: 68 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Use 1/2 campden tablet in strike and sparge water for treatment of chloramines.
Mash Chemistry and Brewing Water Calculator

Notes

Boil to gravity of approximately 1.1 (1.096). May take longer than two hours.

Irish moss at 15 mins left of boil.

Ferment with 1728 at ~60F for three weeks.

Soak 2.5 oz medium oak cubes in nice cognac for minimum 2 weeks.

Pour cubes and cognac in beer. Taste after 1 week. If not satisfied. Continue to age and taste after a second week.

Remove cubes. Cold crash and fine with gelatin.

Add 1 Tbsp of pure vanilla to keg. Transfer beer on top of vanilla. Carbonate and keg. Let sit until competition.

Last Updated and Sharing

377

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Brews

Public: Yup, Shared
Last Updated: 2019-11-26 16:13 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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