Hyper Wolf - Beer Recipe - Brewer's Friend

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Hyper Wolf

184 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 78% (brew house)
Source: MoonTower HomeBrew
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Wednesday September 2nd 2015
1.056
1.011
6.0%
26.1
21.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.20 lb American - Pale 2-Row8.2 lb Pale 2-Row 37 1.8 74.5%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 18.2%
0.50 lb German - Chocolate Rye0.5 lb Chocolate Rye 31 240 4.5%
0.30 lb Belgian - Biscuit0.3 lb Biscuit 35 23 2.7%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.2 Boil 30 min 11.29 16.7%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.2 Boil 10 min 5.33 16.7%
1 oz Willamette1 oz Willamette Hops Pellet 4.9 Boil 5 min 3.5 33.3%
1 oz Liberty1 oz Liberty Hops Pellet 4.4 Whirlpool at 200 °F 10 min 5.99 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Water Agt Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carb.       Amount: (1.5-2.5vols)      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
10 gallon >Glacier Reverse Osmosis< with the following 9 gallon treatment.

-------914XP39 - GSBZL2W-----------

>>9 Gallon Treated<<
4.50g CaSO4 (Gypsum)
5.00g CaCl2*2H2O
3.25g NaHCO3 (Sodium Bicarb)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.6 qt Aim for 153, prefer above 152. 75 Minutes will probably be unnecessary and should be aborted if temperature begins to fall below 150. May need to start at 154-155 if 4 degree drop expected. Infusion -- 153 °F 75 min
22.4 qt Vorlauf until close to clear, then run to kettle. Sparge -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.61 g | 18.5 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

Aroma: Malty, slightly sweet, with chocolate, toasty, spicy qualities. Balanced spicy, floral with reminiscent lemony, citrus hop aroma. Low ester fruitiness.

Appearance: Light to Medium Brown (Nothern English Brown.) Clear with off white head.

Flavor: Caramel, Chocolate with slight spicy, toasty malt balanced with medium bitterness. The hops will be moderately present with floral, citrus character. Medium finish delivers both malt and hop flavors. Low esteric fruitiness.

Mouthfeel: Medium bodied with slight resinous impression. Moderately high carbonation. Low alcohol warmth.

Overall Impression: Quaffable, flavorful hoppy brown beer that will appease the hop headed and malt minded alike. Opens the fall season with a beer light enough to session, yet bodied enough to have character. This beer may be for gulping, but the depth of flavor is worthy of sipping.

History: An American style from the modern craft beer era.Derived from English Brown Ales, but with more hops. Pete’s Wicked Ale was one of the first and best known examples, and inspired many imitations.

Characteristic Ingredients: Well-modified pale malt, plus crystal and darker malts (typically chocolate). American hops are typical, but continental or New World hops can also be used.

**Straight from the 2015 BJCP Guidelines

<br />
Special Guest Brewmaster: Don of Saison, House of &quot;Pickle&quot; Spiers<br />
<br />
BrewDay Original/Brewmaster 2.0: Luke &quot;The H is for Habromania and Hakenkreuz&quot; Starr<br />
<br />
BrewDay Original: Chevy &quot;Likes His Beer Like His Women, Stout&quot; Christopher<br />
<br />
BrewDay Original: Mike &quot;Resident Dick&quot; &quot;Wine and Dine&quot; Stearns<br />
<br />
Residential Affiliate: Fairoze &quot;Wear a Goddamn Helmet&quot; #IronFooze Azfar<br />
<br />
Roaming Affiliate: Ted &quot;Where the fuck did Ted go?&quot; Cotter<br />
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  • Last Updated: 2015-10-10 16:18 UTC