The Baying Of The Hounds - Beer Recipe - Brewer's Friend

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The Baying Of The Hounds

331 calories 28.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.54 gallons
Post Boil Size: 2.25 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Air Guitarist Brewing
Hop Utilization: 97%
Calories: 331 calories (Per 12oz)
Carbs: 28.7 g (Per 12oz)
Created: Sunday August 15th 2021
1.100
1.018
10.8%
67.3
43.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - Brewers Malt 2-Row6 lb Brewers Malt 2-Row 37 1.8 75%
6 oz Weyermann - Barke Munich Malt6 oz Barke Munich Malt 37 8 4.7%
6 oz Weyermann - Carafoam6 oz Carafoam 34.5 2.2 4.7%
6 oz Briess - Caramel Malt - 120L6 oz Caramel Malt - 120L 34.5 120 4.7%
6 oz Flaked Barley6 oz Flaked Barley 32 2.2 4.7%
4 oz Briess - Black Malt - 2-Row4 oz Black Malt - 2-Row 25 500 3.1%
4 oz Briess - Chocolate4 oz Chocolate 25 350 3.1%
128 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Nugget14 g Nugget Hops Pellet 14 Boil 60 min 56.35 50%
14 g Glacier14 g Glacier Hops Pellet 5.5 Boil 15 min 10.99 50%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Oak Cubes Medium Toast Other Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
5.75 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2 oz       Temp: 68 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.54 gal Strike 159 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 4.79 19.2  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 3.54 14.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume (equipment estimates 2 g | 8 qt) 2.25 9  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.25 g | 9 qt) 2 8  
Total: 4.79 19.2
Equipment Profile Used: System Default
 
Notes

Soak 3 ounces of medium toast oak cubes in 12 ounces of bourbon for 2 - 4 weeks prior to adding to fermentation. Drain off bourbon and add cubes to fermentation two weeks after pitching yeast. Age for four weeks before bottling. Add 6 ounces of bourbon to bottling bucket and bottle condition for 2 weeks.

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  • Last Updated: 2022-11-27 19:45 UTC