5 Gallon Recipe
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5 gal | 60 min | 18.0 IBUs | 20.5 SRM | 1.080 | 1.021 | 7.9 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Wee Heavy | 17 C | 1.07 - 1.13 | 1.018 - 1.04 | 17 - 35 | 14 - 25 | 2.4 - 2.7 | 6.5 - 10 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) US | 7.898 lbs | 53.51 |
| Munich (DURST MALZ) | 4.359 lbs | 29.53 |
| Caramel/Crystal Malt - 40L | 1.565 lbs | 10.6 |
| Caramel Malt - 80L 6-Row (Briess) | 10.01 oz | 4.24 |
| Special B (Castle Malting) | 5.01 oz | 2.12 |
| Smoked Malt | 0 oz | 0 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Fuggle | 1.4 oz | 60 min | Boil | Pellet | 4.5 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Scottish Ale (1728) | Wyeast Labs | 71% | 55°F - 75°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Protein Rest | 122°F | 35 min |
| Saccharification | 151°F | 60 min |
| SYRUP BOIL | 151°F | 45 min |
| Mash Out | 168°F | 10 min |
Notes
| remove 4 gallons of wort atfer decoction and boil down to a syrup. Add syrup to mash and sparge at 168. plan on a little extra H20 in the HLT to insure we collect enough wort at the kettle. |
Download
| Download this recipe's BeerXML file |
20 Gallon Recipe
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 20 gal | 60 min | 18.0 IBUs | 20.5 SRM | 1.080 | 1.021 | 7.9 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Wee Heavy | 17 C | 1.07 - 1.13 | 1.018 - 1.04 | 17 - 35 | 14 - 25 | 2.4 - 2.7 | 6.5 - 10 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) US | 34.399 lbs | 54.46 |
| Munich (DURST MALZ) | 18.979 lbs | 30.05 |
| Caramel/Crystal Malt - 40L | 5.931 lbs | 9.39 |
| Caramel Malt - 80L 6-Row (Briess) | 2.372 lbs | 3.76 |
| Special B (Castle Malting) | 1.186 lbs | 1.88 |
| Smoked Malt | 4.74 oz | 0.47 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Fuggle | 5.54 oz | 60 min | Boil | Pellet | 4.5 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Scottish Ale (1728) | Wyeast Labs | 71% | 55°F - 75°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Protein Rest | 122°F | 35 min |
| Saccharification | 151°F | 60 min |
| SYRUP BOIL | 151°F | 45 min |
| Mash Out | 168°F | 10 min |
Notes
| remove 4 gallons of wort atfer decoction and boil down to a syrup. Add syrup to mash and sparge at 168. plan on a little extra H20 in the HLT to insure we collect enough wort at the kettle. |
Download
| Download this recipe's BeerXML file |
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