oaty bastard Beer Recipe | All Grain Wee Heavy | Brewer's Friend
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oaty bastard

286 calories 28.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 75 min
Batch Size: 5.9 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 72% (brew house)
Source: jason apter
Calories: 286 calories (Per 12oz)
Carbs: 28.2 g (Per 12oz)
Created: Saturday January 23rd 2016
1.086
1.020
9.3%
34.9
18.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb United Kingdom - Maris Otter Pale13 lb Maris Otter Pale 38 3.75 68%
6 oz United Kingdom - Carastan (30/37)6 oz Carastan (30/37) 35 34 2%
6 oz American - Caramel / Crystal 10L6 oz Caramel / Crystal 10L 35 10 2%
4 oz American - Dark Chocolate4 oz Dark Chocolate 29 420 1.3%
6 oz American - Caramel / Crystal 80L6 oz Caramel / Crystal 80L 33 80 2%
2.50 lb Flaked Oats2.5 lb Flaked Oats 33 2.2 13.1%
4 oz American - Smoked Malt4 oz Smoked Malt 37 5 1.3%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 5.2%
1 lb German - Vienna1 lb Vienna 37 4 5.2%
306 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.1 Boil 75 min 14.66 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.1 Boil 75 min 14.66 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.1 Boil 15 min 5.6 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 qt Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
5 g gypsum in mash water, dechlorinated
Mash Chemistry and Brewing Water Calculator
 
Notes

efficiency came in at 72%, better than expected of 68. Batch sparge with slow run working better than previous continuous sparge. All EKG added as FWH, but listed as added to boil to ensure IBU calc is correct. prolonged secondary fermentation brought attenuation higher than expected, but still refuses to clarify. Bottling sample shows sharp bitterness for style, should subside in a few months.

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  • Public: Yup, Shared
  • Last Updated: 2017-02-08 04:53 UTC
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