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Barrel Aged Stout

Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 37.8 liters
Post Boil Size: 30.32 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)

Created: Thursday April 8th 2021

Original Gravity:

1.090

Final Gravity:

1.017

ABV (standard):

9.5%

IBU (tinseth):

46.6

SRM (morey):

48.1

Mash pH

5.3

Cost $

8.65

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
5 kg	Gladfield - American Ale Malt5 kg American Ale Malt	$ 1.60 / kg $ 8.00	37.3	2.54	61%
1 kg	Gladfield - Munich Malt1 kg Munich Malt		36.8	7.87	12.2%
0.50 kg	Gladfield - Dark Crystal Malt0.5 kg Dark Crystal Malt		35.4	96.45	6.1%
0.50 kg	Gladfield - Medium Crystal Malt0.5 kg Medium Crystal Malt		35.4	56.35	6.1%
0.40 kg	Gladfield - Rolled Oats (blm)0.4 kg Rolled Oats (blm)		32.2	2.79	4.9%
0.40 kg	Gladfield - Dark Chocolate Malt0.4 kg Dark Chocolate Malt		32.7	488	4.9%
0.40 kg	Gladfield - Light Chocolate Malt0.4 kg Light Chocolate Malt		32.7	355	4.9%
8.20 kg / $ 8.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
40 g	Charles Faram - NZ Pacific Jade40 g NZ Pacific Jade Hops		Pellet	13	Boil	60 min	46.64	100%
40 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
40 g	Charles Faram - NZ Pacific Jade (Pellet) 40 g NZ Pacific Jade (Pellet) Hops		46.64	100%
40 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
27.9 L	Strike	69 °C	67 °C	60 min
17.95 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2.25 g	Wyeast - Beer Nutrient	$ 0.20 / g $ 0.45	Other	Boil	15 min.
1 each	Whirlfloc tablet		Water Agt	Boil	15 min.
10 g	Gypsum	$ 0.02 / g $ 0.20	Water Agt	Mash	0 min.
$ 0.65

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	2 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 174 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 2.18 bar Temp: 20 °C CO₂ Level: 2.75 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

Recipe is:
Recipe: (23li)
Whenuapai Barrel aged stout:

OG: 1.090
FG: 1.020
ABV 9.2
Boil: 60 mins

American Ale: 5kg
Munich malt: 1kg
Crystal dark: 0.5kg
Crystal med: 0.5kg
Oats flaked: 0.4kg
Choc malt (dark): 0.4kg
Choc malt (light): 0.4kg

Hops: Pac Jade 30g at 60 mins
Yeast: Nottingham Ale x 2

Calcium Sulphate (Gypsum) 10g at Mash
Deltafloc: 1 tab at 15mins remaining.

Mash water: 24.52 li
Sparge water: 7.04 li

Mash 67 deg C for 90 mins
Mash out 75 deg C for 10 mins

Ferment 19 deg C for 10 days and 0 deg C for 2 days

Last Updated and Sharing

480

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Brews

Public: Yup, Shared
Last Updated: 2021-04-09 22:05 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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