Wee Heavy

This is a recipe I put together for a small barrel project. Two other home brewers from the AABG and I each brewed a batch and will contribute 5 gallons. Being the first batch through the barrel I expect it won’t spend more than 2-3 weeks in there.

Recipe note: I always have a little more third runnings than I need which I usually discard, but for this beer I took about 1.25 gallons of it and boiled it down until it started to look a little syrupy. I added that to the whirlpooling kettle while I was cooling for a little flavour boost.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 60 min 28.5 IBUs 19.4 SRM 1.091 1.021 9.2 %

Fermentables

Name Amount %
Pale Malt, Maris Otter (Thomas Fawcett) 28.66 lbs 74.29
Munich 20L (Briess) 6.614 lbs 17.14
Caramel Malt - 60L (Briess) 2.205 lbs 5.71
Caramel Malt - 120L (Briess) 1.102 lbs 2.86

Hops

Name Amount Time Use Form Alpha %
Phoenix 60 g 60 min Boil Pellet 10.6

Yeast

Name Lab Attenuation Temperature
Burton Ale (WLP023) White Labs 72% 68°F - 73°F

Mash

Step Temperature Time
Mash In 150°F 30 min

Notes

0.3-0.35 bittering ratio

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