Wee Heavy: Difference between revisions
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| Line 32: | Line 32: | ||
# Adjust water to 1.120 SG | # Adjust water to 1.120 SG | ||
===Fermentation=== | ===Fermentation=== | ||
# Chill in ice bath to | # Chill in ice bath to 65F | ||
# Aerate and pitch | # Aerate and pitch S-04 | ||
# Ferment at | # Ferment at 65F | ||
# Aerate again after 12 hours | # Aerate again after 12 hours | ||
# Ferment ~6 weeks | # Ferment ~6 weeks total. Pitch the Nottingham once the S-04 winds down. | ||
# Prime with 0.5 cups honey + 1 cup water + a bit of champagne yeast | # Prime with 0.5 cups honey + 1 cup water + a bit of champagne yeast | ||
# Bottle condition for 6 weeks | # Bottle condition for 6 weeks | ||
Revision as of 21:46, 22 May 2020
Yield
5 Gallons
Ingredients
- 1lb Crystal Malt 55L
- 4oz Chocolate Malt
- 4oz Peat-smoked Malt
- 2.25oz Black Malt
- 17.85lbs light DME
- 10 AAU Northern Brewer hops, 60m
- 5 tsp Yeast Nutrient
- Whirlfloc tablet
- 1 Safale S-04 yeast packet
- 1 Nottingham Ale yeast packet
- 0.5 cups honey
- Champagne yeast
Instructions
Mash
- Get 8.5L water to 150F
- Put bagged grains in the water and steep for 30 minutes
- Remove bag (don't squeeze, but let it drain)
Boil
- Add DME and water up to a bit more than 5 gal
- t+00:00 Start boiling
- t+00:00 Add all Hops
- t+45:00 Add yeast nutrient
- t+45:00 Add whirlfloc
- t+60:00 Done
- Adjust water to 1.120 SG
Fermentation
- Chill in ice bath to 65F
- Aerate and pitch S-04
- Ferment at 65F
- Aerate again after 12 hours
- Ferment ~6 weeks total. Pitch the Nottingham once the S-04 winds down.
- Prime with 0.5 cups honey + 1 cup water + a bit of champagne yeast
- Bottle condition for 6 weeks
Measurements
- 1.120 OG
- 1.030 FG
- 11.81% ABV (13.56% via alt. calc)
- 5 gal
