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wee heavy

A ProMash Recipe Report

BJCP Style and Style Guidelines
09-E Scottish and Irish Ale, Strong Scotch Ale (Wee Heavy)

Min OG: 1.070 Max OG: 1.130   
Min IBU: 17 Max IBU: 35   
Min Clr: 14 Max Clr: 25  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 16.75      
Anticipated OG: 1.084 Plato: 20.19
Anticipated SRM: 16.7        
Anticipated IBU: 29.6      
Brewhouse Efficiency: 80  %   
Wort Boil Time: 90  Minutes   

Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 7.74  Gal   
Pre-Boil Gravity: 1.065  SG 15.90 Plato

Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

% Amount Name Origin Potential SRM
80.6 13.50 lbs.  Pale Malt(2-row) Great Britain 1.038 3
11.9 2.00 lbs.  Munich Malt Great Britain 1.037 6
3.0 0.50 lbs.  Cara-Pils Dextrine Malt    1.033 2
3.0 0.50 lbs.  Crystal 60L America 1.034 60
1.5 0.25 lbs.  Chocolate Malt Great Britain 1.034 475

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
1.25 oz.  Northern Brewer Pellet 6.00 29.0 90 min
0.25 oz.  Fuggle Pellet 3.70 0.6 10 min

Amount Name Type Time
0.00 Oz  Irish Moss Fining 15 Min.(boil)

WYeast 1728 Scotish Ale

Mash Schedule
Mash Type: Single Step   
Grain Lbs: 16.75   
Water Qts: 17.68 Before Additional Infusions
Water Gal: 4.42 Before Additional Infusions
Qts Water Per Lbs Grain: 1.06 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 156 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 5.76 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

pitched onto yeast cake from previous "single malt scotch" ale.

1oz medium toast french oak in secondary.

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Last Modified: Saturday, 24-Jun-2006 16:12:12 MST