King Fergus Wee Heavy
| King Fergus Wee Heavy --- Batch 1 |
| Style |
|
Wee Heavy |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
6.60 gal |
| Brewhouse Efficiency |
|
60.00 |
|
Boil Time |
|
60 minutes | Recipe Characteristics
| Recipe Gravity |
|
1.073 SG |
|
Estimated FG |
|
1.016 SG |
| Recipe Bitterness |
|
21.5 IBUs (Rager) |
|
Alcohol by Volume |
|
7.5 % |
| BU : GU |
|
0.296 |
|
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| Recipe Color |
|
15.5 SRM |
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| Measured OG: |
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Measured FG: |
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| ADF: |
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Measured ABV: |
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| Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
Volume |
| 15 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
84.5 % |
1.17 gal |
| 1 lbs |
Munich Malt - 10L (10.0 SRM) |
Grain |
2 |
5.6 % |
0.08 gal |
| 12.0 oz |
Crystal Light - 45L (Crisp) (45.0 SRM) |
Grain |
3 |
4.2 % |
0.06 gal |
| 8.0 oz |
Honey Malt (25.0 SRM) |
Grain |
4 |
2.8 % |
0.04 gal |
| 4.0 oz |
Crystal Extra Dark - 120L (Crisp) (120.0 SRM) |
Grain |
5 |
1.4 % |
0.02 gal |
| 4.0 oz |
Pale Chocolate Malt (200.0 SRM) |
Grain |
6 |
1.4 % |
0.02 gal |
| 0.500 oz |
Magnum [12.60 %] - Boil 40.0 min |
Hop |
7 |
18.2 IBUs |
- |
| 1.000 oz |
East Kent Goldings (EKG) [4.30 %] - Boil 10.0 min |
Hop |
8 |
3.3 IBUs |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 24.19 qt of water at 162.0 F |
150.0 F |
75 min |
Fly sparge with 3.18 gal
water at 168.0 F
Recipe Notes Make 1.4 liter (6 cups) yeast
starter a day before brew day. (or rack onto previously brewed yeast
cake) Brewing salts in the mash water. This should bring Denver water profile
(as defined by BeerSmith) to Ca=99,Mg=15,Na=21,SO4=93,Cl=130,HCO3=104 18
lbs of malt is more than the Foundry can handle. Do a double mash: half the base
grains at 152 for 45 minutes, and drain for the wort to be "strike water" for
the second half of grains. Follow the recipe mash schedule for this second
half. After double mash is done, check pre-boil gravity. Adjust boil
length based on gravity and boil-off rate to reach target OG. (if gravity is
high, dilute as appropriate) Cool wort to as close to 60 degrees as
possible. Rack onto previously brewed yeast cake (if one is
available) Ferment 2 weeks at ambient temperature. Transfer to keg to be
stored for another 4 weeks. Chill and Keg carbonate.
Brewing Record
| Brew Date: |
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Strike Temp: |
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| Mash Temps: |
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| Pre-boil OG |
|
(1.066 SG) |
|
Pre-boil Vol |
|
(6.60 gal) |
| Actual Mash Efficiency |
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Pitch Temp |
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| Fermentation |
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| Day 1: |
| Day ... |
| Day ... |
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