Wolf of Voss Street
168 calories
15.7 g
330 ml
13.6 °P
Fermentables
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
4.20 kg |
Red X4.2 kg Red X |
|
36 |
12 |
100% |
4.20 kg / $ 0.00
|
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
10 g |
Styrian Wolf10 g Styrian Wolf Hops |
|
Pellet |
16 |
Boil
|
60 min |
26.35 |
10% |
10 g |
Styrian Wolf10 g Styrian Wolf Hops |
|
Pellet |
16 |
Boil
|
10 min |
9.55 |
10% |
10 g |
Styrian Wolf10 g Styrian Wolf Hops |
|
Pellet |
16 |
Boil
|
5 min |
5.25 |
10% |
35 g |
Styrian Wolf35 g Styrian Wolf Hops |
|
Pellet |
16 |
Whirlpool at 75 °C
|
15 min |
|
35% |
35 g |
Styrian Wolf35 g Styrian Wolf Hops |
|
Pellet |
16 |
Whirlpool at 65 °C
|
15 min |
|
35% |
100 g
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
100 g |
Styrian Wolf (Pellet) 100 g Styrian Wolf (Pellet) Hops |
|
41.15 |
100% |
100 g
/ $ 0.00
|
Priming
Method: co2
Amount: 0.63 bar
Temp: 4 °C
CO2 Level: 2.25 Volumes |
Target Water Profile
Budaörsi víz
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
11.2 L |
|
Strike |
75 °C |
67 °C |
60 min |
Starting Mash Thickness:
2.5 L/kg
Starting Grain Temp:
18 °C |
Quick Water Requirements
Water |
Liters |
Strike water volume at mash thickness of 2.5 L/kg
|
10.5 |
Mash volume with grains
|
13.3 |
Grain absorption losses
|
-4.2 |
Remaining sparge water volume (equipment estimates 16.8 L)
|
14.6 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 22.2 L)
|
20 |
Boil off losses
|
-5.7 |
Hops absorption losses (first wort, boil, aroma)
|
-0.2 |
Post boil Volume (equipment estimates 16.4 L)
|
16.6 |
Hops absorption losses (whirlpool, hop stand)
|
-0.4 |
WARNING: Exceeded batch size - reduce boil size
|
|
Going into fermentor (equipment estimates 16.3 L)
|
16 |
Total:
|
25.1
|
Equipment Profile Used: |
System Default |
"Wolf of Voss Street" Specialty IPA: Red IPA beer recipe by danylp. All Grain, ABV 5.79%, IBU 41.15, SRM 14.05, Fermentables: (Red X) Hops: (Styrian Wolf)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-08-29 05:17 UTC