Wee Heavy

Wee Heavy
Strong Scotch Ale
Type: All Grain Date: 1/23/2010
Batch Size (fermenter): 6.00 gal Brewer: Steve Gruver
Boil Size: 8.41 gal Asst Brewer:
Boil Time: 90 min Equipment: Steve's Setup
End of Boil Volume 7.28 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 6.00 gal Est Mash Efficiency 87.5 %
Fermentation: My Aging Profile Taste Rating(out of 50): 35.0
Taste Notes:

Ingredients

Ingredients

Amt Name Type # %/IBU
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 87.9 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 4.4 %
1 lbs Munich (Dingemans) (7.0 SRM) Grain 3 4.4 %
8.0 oz Smoked Malt (Weyermann) (2.0 SRM) Grain 4 2.2 %
4.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 5 1.1 %
1.76 oz Fuggles [5.50 %] - Boil 60.0 min Hop 6 19.0 IBUs
0.49 oz Fuggles [5.50 %] - Boil 10.0 min Hop 7 1.9 IBUs
1.0 pkg Edinburgh Ale (White Labs #WLP028) [1000.00 ml] Yeast 8 -

Beer Profile

Est Original Gravity: 1.103 SG Measured Original Gravity: 1.085 SG
Est Final Gravity: 1.027 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 10.2 % Actual Alcohol by Vol: 10.6 %
Bitterness: 21.0 IBUs Calories: 287.2 kcal/12oz
Est Color: 12.9 SRM  

Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 22 lbs 12.0 oz
Sparge Water: 0.55 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

 

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 28.44 qt of water at 165.9 F 154.0 F 60 min
Mash Out Add 15.93 qt of water at 196.6 F 168.0 F 10 min
Sparge Step: Fly sparge with 0.55 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.4
Pressure/Weight: 4.53 oz Carbonation Used: Bottle with 4.53 oz Corn Sugar
Keg/Bottling Temperature: 60.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 52.0 F

Notes

Water Treatment--1g Gypsum, 1g CaCl, 1ml Lactic acid.

 

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