Whiplash slow life - Beer Recipe - Brewer's Friend

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Whiplash slow life

138 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Alex Lawes, Whiplash brewery
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/whiplash-slow-life-dry-irish-stout/?utm_source=sfmc&utm_meduim=Email&utmCampaign=AHA
Created: Saturday March 18th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.60 lb United Kingdom - Maris Otter Pale5.6 lb Maris Otter Pale 38 3.75 65%
1.30 lb Flaked Barley1.3 lb Flaked Barley 32 2.2 15.1%
11 oz German - Carafa II11 oz Carafa II 32 425 8%
9.50 oz Brown Malt9.5 oz Brown Malt 34 90.36 6.9%
7 oz United Kingdom - Amber7 oz Amber 32 27 5.1%
137.90 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Barth-Haas - Hallertauer Magnum0.75 oz Hallertauer Magnum Hops Pellet 13.5 Boil 60 min 27.29 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Yeast Nutrient Other Mash 0 min.
1 tsp Irish Moss Fining Mash 0 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 3 oz       Temp: 60 °F       CO2 Level: 2.2 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
3.23 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 154 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.23 12.9  
Mash volume with grains 3.92 15.7  
Grain absorption losses -1.08 -4.3  
Remaining sparge water volume (equipment estimates 5.12 g | 20.5 qt) 1.1 4.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.33 17.3
Equipment Profile Used: System Default
 
Notes

Mash at 154°F (68°C) for 60 minutes. When the boil is rolling, add a natural antifoam or minimal hops for hot break.

Boil 80 minutes, adding hops, kettle finings, and yeast nutrient as indicated.

Cool to pitching temperature of 66°F (19°C) and pitch yeast at a rate of 0.8M cells/ml/°P. Ferment at 66°F for 7 days. Test for diacetyl and cold crash with finings if possible.

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  • Last Updated: 2024-02-17 21:11 UTC