Wee Heavy Brick

All Grain Recipe

Submitted By: jbductile (Shared)
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Brewer: Jeff Brickey
Batch Size: 5.50 galStyle: Strong Scotch Ale ( 9E)
Boil Size: 8.77 galStyle Guide: BJCP 2008
Color: 10.4 SRMEquipment: Brickey Brewery
Bitterness: 23.2 IBUsBoil Time: 120 min
Est OG: 1.086 (20.7° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.028 SG (7.0° P)Fermentation: Ale, Two Stage
ABV: 7.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.53 gal Wee Heavy Water 1
4.58 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
3.30 g Chalk (Mash 60 min) Misc 3
1.99 g Calcium Chloride (Mash 60 min) Misc 4
1.77 g Baking Soda (Mash 60 min) Misc 5
1.33 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
1.00 Potassium Metabisulphite (Mash 0 min) Misc 7
15 lbs 8.00 oz Pale Malt (2 Row) UK (2.0 SRM) Grain 8
3 lbs 12.00 oz Whole Pale Malt (Tipple Blend) (1.4 SRM) Grain 9
8.00 oz Caramel/Crystal Malt - 60L (55.0 SRM) Grain 10
6.00 oz Biscuit Malt (23.0 SRM) Grain 11
4.00 oz Barley, Flaked (1.7 SRM) Grain 12
2.00 oz Roasted Barley (300.0 SRM) Grain 13
1.00 oz Northern Brewer [9.0%] - Boil 60 min Hops 14
1.00 Whirlfloc Tablet (Boil 15 min) Misc 15
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 16
1.0 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 17
1.00 tsp Gelatin (Secondary 3 days) Misc 18

Notes

Scottish Ale Wyeast 1728 Remove 1 gallon of the first runnings and boil down to 1 quart (kettle caramelization). Then add to boil kettle, start boil. Rack to secondary, crash chill to 34F, add 1 tsp of unflavoured gelatin dissolved in 2/3 cup of distilled water per 5 gallons of beer, heat to 150 F. Add to carboy and let clear for 3 days before kegging. pH brewing profile Mash: 5.4-5.6 pH @ 145-165 F Sparge: 5.6-5.8 pH @ 145-165 F End of sparge: < 6.0 pH and gravity > 1.008 Boil: 5.0-5.5 pH @ 145-165 F Base water used: Marquette Target water profile: Wee Heavy Ca: 100.0 Mg: 18.0 Na: 20.0 So4: 105.0 Cl: 45.0 HCO3 180.0 Actual water profile used Ca: 102.00 Mg: 21.30 Na: 23.50 So4: 104.20 Cl: 43.90 HCO3 178.70

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