067 - Smoked Wee Heavy on oak 
All Grain Recipe
Submitted By: tandemtails (Shared)
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| Batch Size: 3.00 gal | Style: Wee Heavy (17C) |
| Boil Size: 5.00 gal | Style Guide: BJCP 2015 |
| Color: 17.4 SRM | Equipment: TTBC Sous Vide |
| Bitterness: 29.4 IBUs | Boil Time: 90 min |
| Est OG: 1.085 (20.4° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.027 SG (6.9° P) | Fermentation: Wyeast 1728 Scottish Ale |
| ABV: 7.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.00 tsp |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 8 lbs |
Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) |
Grain |
2 |
| 1 lbs |
Munich Malt (9.0 SRM) |
Grain |
3 |
| 5.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
4 |
| 1.50 oz |
Roasted Barley (Muntons) (525.0 SRM) |
Grain |
5 |
| 1.00 oz |
Peat Smoked Malt (2.8 SRM) |
Grain |
6 |
| 0.50 oz |
Chinook [9.4%] - Boil 60 min |
Hops |
7 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
| 1.0 pkgs |
Scottish Ale (Wyeast Labs #1728) |
Yeast |
9 |
| 0.50 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
10 |
| 1.50 oz |
American Oak Cubes - Medium Toast (Secondary 7 days) |
Misc |
11 |
Notes
11/23/18 - bottled 2.5 gallons with 49g priming sugar for CO2 vols around 2.2. 13x 12oz, 5x 500mL, 3x 22oz
11/16/18 - Added oak cubes and started cold crash to 58’F
Between the syrup reduction and 90 minute boil, I only ended up with 2.1 gallons @ 27.8 brix. Watered down to 2.9 gallons at 21 brix
Added 1.5 ounces of american medium toast oak cubes to 1 ounce (by weight) of bourbon on brew day. Will add the cubes 7 days before bottling.
Full infusion BIAB mash with sous vide in either the igloo cooler or my boil kettle. Squeeze the bag after the mash is finished to extract all of the sugars. This way no sparge is necessary. BIAB calculator is estimating 5.7 gallons of water needed to get 3 gallons into fermenter.
Take 3/4 gallon of wort and boil it down into a syrup and add that to the boil. It will mess with the gravities and volumes but that doesn’t really matter.
Ferment on the cooler side for 4 weeks, adding the oak cubes after 2 weeks.This Recipe Has Not Been Rated
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