Wee Heavy first try

Tried an all grain (1st time) Wee Heavy. It has been sitting in the secondary for about two weeks. I took a sample today and it seemed really weak an watered down. Is this batch a waste? Should I wait? Any ideas as to what the mistakes were?

Have you calculated your abv yet? If so did you meet your expectations?

I've had this problem too when attempting AG. How much grain did you use?

Personally i've made about a dozen batches of AG in total. The brewshop sells 3kg bags of pale ale malt, then I use 1/2 pound of crystal in there.

Using this little grain produces a sickly weak batch esp. when you also have efficiency issues.

My advice to you is to add a tin of malt extract to reinforce the alcohol content, or use 50% more base malts. The choice is up to you but you will have to change some factors on your next batch or it will be as weak as the one you have presently.

There are many possibilities for this. Recipe??

I make 10 gallons of Wee Heavy (my favorite style) and use 30lbs of grain!!

Let me know if you want to see my recipe.

Cheers!

A Wee Heavy is on my hit list for upcoming batches, so yes, I would like to see your recipe cwixon !

Thanks - GL63

Wixon Wee Heavy Scotch Ale

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): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 30.88
Anticipated OG: 1.080 Plato: 19.40
Anticipated SRM: 14.3
Anticipated IBU: 23.6
Brewhouse Efficiency: 73 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 11.76 Gal
Pre-Boil Gravity: 1.068 SG 16.65 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


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
89.1 27.50 lbs. Pale Malt(2-row) America 1.036 2
4.0 1.25 lbs. CaraVienne Malt Belgium 1.034 22
1.2 0.38 lbs. Chocolate Malt Belgium 1.030 500
5.7 1.75 lbs. Flaked Barley America 1.032 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Goldings - E.K. Whole 4.75 18.5 60 min.
1.00 oz. Goldings - E.K. Whole 4.75 4.7 30 min.
0.25 oz. Goldings - E.K. Whole 4.75 0.5 10 min.


Yeast
-----




Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 30.88
Water Qts: 30.88 - Before Additional Infusions
Water Gal: 7.72 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions

Saccharification Rest Temp : 155 Time: 90
Mash-out Rest Temp : 165 Time: 10
Sparge Temp : 170 Time: 20


Total Mash Volume Gal: 10.19 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


I've made it a few times now. This one needs to condition for at least a couple of months (longer the better).

Any comments/suggestions welcome.

Thanks for the recipe cwixon .... what yeast(s) have you used?

I use the WL Edinberg Scotch Ale Yeast.

The last one I did I brewed a stout with the yeast starter. Then after boiling the scotch ale as long as I could I pitched it right on top of the yeast cake. This assures quick efficient fermentation. (also my lazy a__ doesn't have to sanitize my fermenting carboys)