Wolfhound Stout - Beer Recipe - Brewer's Friend

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Wolfhound Stout

181 calories 17.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Tropical Stout
Boil Time: 60 min
Batch Size: 9.5 liters (fermentor volume)
Pre Boil Size: 11.5 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Declan Walsh
Calories: 181 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Friday July 20th 2018
1.059
1.013
6.1%
37.1
34.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg United Kingdom - Maris Otter Pale1.5 kg Maris Otter Pale 38 3.75 64.7%
250 g United Kingdom - Crystal 60L250 g Crystal 60L 34 60 10.8%
220 g United Kingdom - Amber220 g Amber 32 27 9.5%
200 g United Kingdom - Chocolate200 g Chocolate 34 425 8.6%
150 g Rolled Oats150 g Rolled Oats 33 2.2 6.5%
2,320 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 4.08 Boil 60 min 11 18.9%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Leaf/Whole 3 Boil 60 min 7.36 18.9%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 4.08 Boil 15 min 5.46 18.9%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Leaf/Whole 3 Boil 15 min 3.65 18.9%
5 g East Kent Goldings5 g East Kent Goldings Hops Pellet 4.08 Boil 0 min 9.4%
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Leaf/Whole 3 Boil 0 min 9.4%
3 g Mosaic3 g Mosaic Hops Leaf/Whole 13.1 Boil 60 min 9.64 5.7%
53 g / £ 0.00
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
0.50 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 18.7 L) 14.7
Mash volume with grains (equipment estimates 20.2 L) 16.3
Grain absorption losses -2.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.5 L) 11.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 9.5
Volume into fermentor 9.5
Total: 14.7  
Equipment Profile Used: System Default
 
Notes

Mash at 66C
Sparge at 77

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-08-07 14:51 UTC