BA Wee Heavy? You Heavy! Beer Recipe | All Grain Wee Heavy | Brewer's Friend
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BA Wee Heavy? You Heavy!

346 calories 36.9 g 12 oz
Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Nate Graham and Josh Williams
Calories: 346 calories (Per 12oz)
Carbs: 36.9 g (Per 12oz)
Created: Thursday May 30th 2019
1.103
1.028
9.9%
23.7
22.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb United Kingdom - Pale 2-Row25 lb Pale 2-Row 38 2.5 95.7%
0.38 lb United Kingdom - Roasted Barley0.375 lb Roasted Barley 29 550 1.4%
0.75 lb American - Caramel / Crystal 90L0.75 lb Caramel / Crystal 90L 33 90 2.9%
26.12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Pilgrim1 oz Pilgrim Hops Pellet 11 Boil 60 min 23.74 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal saccrification Temperature -- 148 °F 30 min
3.5 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 1 hr.
10 g Lactic acid Water Agt Mash 1 hr.
1 g Calcium Chloride Water Agt Mash 1 hr.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 210 B cells required
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
Mash Chemistry and Brewing Water Calculator
 
Notes

The core of this beer is very similar to the non barrel aged version. One of the changes we made was to add some additional pale 2 row to the grain bill to raise our gravity so that during the barrel aging process we will account for the gravity lost in the barrel. When it comes to the actual barrel of choice for our aging, we have decided to use a bourbon barrel. We feel like this is the appropriate choice because the flavors that come out of the beer in the barrel, such as vanilla, oak and some butterscotch really compliment the caramel flavors that come from the base beer. Also, since we are barrel aging this beer, we will cold crash so that the yeast falls out and we are able to keep it out of the barrel when transferred over.

Overall, by barrel aging this wee heavy, we will be adding some vanilla, oak and butterscotch flavors that the base beer did not have. The beer itself will thin out and the gravity will lower in the barrel while the ABV will increase, so the beer will now have a little more alcohol flavor in the front.

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  • Public: Yup, Shared
  • Last Updated: 2019-05-30 23:28 UTC
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