W1_Wee Heavy 
All Grain Recipe
Submitted By: mjs566 (Shared)
Members can download and share recipes
| Brewer: Great Auk | |
| Batch Size: 4.50 gal | Style: Wee Heavy (17C) |
| Boil Size: 6.14 gal | Style Guide: BJCP 2015 |
| Color: 20.0 SRM | Equipment: My Equipment (10 gallon) |
| Bitterness: 38.2 IBUs | Boil Time: 90 min |
| Est OG: 1.097 (23.2° P) | Mash Profile: Gluten Free Ceremix/Ondea Pro |
| Est FG: 1.023 SG (5.9° P) | Fermentation: Ale, Two Stage |
| ABV: 10.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.73 gal |
Balanced II |
Water |
1 |
| 7.57 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 6.89 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 5.69 g |
Baking Soda (Mash 60 min) |
Misc |
4 |
| 2.11 g |
Salt (Mash 60 min) |
Misc |
5 |
| 1.46 g |
Chalk (Mash 60 min) |
Misc |
6 |
| 0.41 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
7 |
| 1 lbs 4.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
8 |
| 6 lbs 4.00 oz |
Munich Millet Malt (3.5 SRM) |
Grain |
9 |
| 5 lbs |
Biscuit Rice Malt (5.9 SRM) |
Grain |
10 |
| 2 lbs 8.00 oz |
Organic Pale Buckwheat (2.0 SRM) |
Grain |
11 |
| 2 lbs |
Goldfinch Millet Malt (6.6 SRM) |
Grain |
12 |
| 1 lbs |
Caramel Millet Malt (6.0 SRM) |
Grain |
13 |
| 1 lbs |
Roasted Cara Millet Malt (25.0 SRM) |
Grain |
14 |
| 8.00 oz |
Caramel 120L Millet Malt (162.0 SRM) |
Grain |
15 |
| 18.00 ml |
Ceremix Flex (Mash 140 min) |
Misc |
16 |
| 18.00 ml |
Ondea Pro Enzyme (Mash 90 min) |
Misc |
17 |
| 2.00 ml |
HopShot [89.0%] (CO2 Extract) - Boil 90 min |
Hops |
18 |
| 1.00 oz |
Idaho Gem [12.0%] - Boil 5 min |
Hops |
19 |
| 8.00 oz |
Brown Sugar, Dark [Boil for 5 min] [Boil] (50.0 SRM) |
Sugar |
20 |
| 4.00 oz |
Maltodextrin [Boil for 5 min] [Boil] (3.0 SRM) |
Sugar |
21 |
| 13.75 g |
GoFerm (Primary 0 min) |
Misc |
22 |
| 1.0 pkgs |
Nottingham Yeast (Lallemand #-) |
Yeast |
23 |
| 8.00 g |
Fermaid K (Primary 1 days) |
Misc |
24 |
| 0.50 tsp |
Gelatin (Primary 5 weeks) |
Misc |
25 |
| 1.00 oz |
American Oak Cubes - Heavy Toast (Secondary 28 days) |
Misc |
26 |
| 6.00 oz |
Bourbon (Secondary 28 days) |
Misc |
27 |
Taste Notes
1/16
- Light banana, caramel and toffee. Oak presence has started but not super strong. Overall, a nice wee heavyNotes
Brew day: 12/22/20
Prep
- Started night before measuring grain and water additions
- Ground grain in am
Mash
- Started mashing in at 130deg F
- Reduced second addition slightly (updated recipe)
- Second step at 142 deg F
o At end of second step, gravity is reading 1.039 or 10 Brix
- Used a recirculation set up to gradually raise the temperature
o Extended third step by another 15-20 min to allow complete recirc at 172 deg F in the mash tun
- At end of third step, gravity read 18.9 Brix or 1.075 SG
Fermentation:
1/5
- Moved to secondary
- Measured gravity at 1.024 SG and 13 Brix providing a final ABV of 9.98% and appromiate SG of 1.098
- Will prep 1 oz of oak cubes and add Buffalo Trace bourbon to cover
- Moved to garage to allow cool air to help drop out yeast
1/6
- Put 1 oz of oak cubes in a glass jar with enough bourbon to cover
1/7
- Brought back inside due to concerns about being lightstruck in the garage
- Added 2 oz of bourbon and 1 oz of oak cubes
1/16
- Transferred to another vessel so I could move the Dubbel into the 6 gallon carboy
- Moved the oak cubes with the beer after washing them in water briefly
1/18
- Measured gravity at 1.022 SG via hydrometer
- Measured gravity at 13.4 Brix via refractometer
o OG calculated to be 1.105 SG with 11.3% abvThis Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor