Wee Heavy w/ Figs 
All Grain Recipe
Submitted By: savageo6 (Shared)
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| Brewer: Alex Kalaf | |
| Batch Size: 7.00 gal | Style: Strong Scotch Ale ( 9E) |
| Boil Size: 8.56 gal | Style Guide: BJCP 2008 |
| Color: 16.2 SRM | Equipment: My Equipment |
| Bitterness: 26.7 IBUs | Boil Time: 90 min |
| Est OG: 1.101 (24.1° P) | Mash Profile: Single Infusion, Full Body, No Mash Out |
| Est FG: 1.028 SG (7.1° P) | Fermentation: Ale, Two Stage |
| ABV: 9.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 5.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 3.50 ml |
Lactic Acid (Mash 60 min) |
Misc |
3 |
| 3.00 g |
Baking Soda (Mash 60 min) |
Misc |
4 |
| 23 lbs |
Golden Promise (Simpsons) (2.0 SRM) |
Grain |
5 |
| 8.00 oz |
Biscuit (Dingemans) (22.5 SRM) |
Grain |
6 |
| 8.00 oz |
Victory Malt (biscuit) (Briess) (28.0 SRM) |
Grain |
7 |
| 6.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
8 |
| 1 lbs 3.04 oz |
Brown Sugar, Dark [Boil] (50.0 SRM) |
Sugar |
9 |
| 1.00 oz |
Hallertau Magnum [14.0%] - Boil 60 min |
Hops |
10 |
| 1.00 items |
Whirlfloc Tablet (Boil 10 min) |
Misc |
11 |
| 1.00 lbs |
Dried Figs (Boil 5 min) |
Misc |
12 |
| 1.00 oz |
East Kent Goldings (EKG) [5.0%] - Boil 5 min |
Hops |
13 |
| 0.50 tsp |
Yeast Nutrient (Boil 5 min) |
Misc |
14 |
| 1.00 tsp |
Cinnamon (Boil 0 min) |
Misc |
15 |
| 1.00 tsp |
Nutmeg (Boil 0 min) |
Misc |
16 |
| 1.0 pkgs |
Scottish Ale (Wyeast Labs #1728) |
Yeast |
17 |
Notes
Mashed in temp held at 154
Mash @ 30, 154 Brx 19.8
Mash @ 60, 152 21 Brix
Preboil Volume with Brown Sugar Added - 8 gallons 22.6 brix
Postboil Brix 7 gals Brix 27.6 OG 1.118
Collected 1 gallon of first mash runnings and boiled down to 1Qt and added back to boil kettle.
Cooled wort down to 68 degrees and pitched a starter of Scotch ale yeast (Starter was a 4 Step 2L Starter) 8L in total.
Added 2 full mins of O2 before pitching
Have freezer set to 61 degrees wort had started fermenting within 6 hours of pitching.
Fermentation Finished out in the high 60s moved the fermentor to ambient to make room for the holiday beer.
Racked to rinsed Barrel on 11/20This Recipe Has Not Been Rated
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