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Bourbon Barrel Aged Stout

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 63.97 liters
Post Boil Size: 57.97 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Wednesday November 17th 2021
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Barrel Aged Stout

by Wolf Pack Brewing

OG: 1.090 FG: 1.020 ABV: 9.2% IBU: 38

1.089
1.019
9.2%
34.6
43.9
5.2
26.39
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 kg Gladfield - American Ale Malt13 kg American Ale Malt $ 2.03 / kg
$ 26.39 		37.3 2.54 61.9%
2 kg Gladfield - Gladiator Malt2 kg Gladiator Malt 37.3 3.6 9.5%
2 kg Gladfield - Medium Crystal Malt2 kg Medium Crystal Malt 35.4 56.35 9.5%
1 kg Gladfield - Big O, Malted Oats1 kg Big O, Malted Oats 27.5 2.28 4.8%
0.65 kg Bestmalz - BEST Special X0.65 kg BEST Special X 34.5 132.5 3.1%
0.65 kg Flaked Wheat0.65 kg Flaked Wheat 34 2 3.1%
1.20 kg Gladfield - Dark Chocolate Malt1.2 kg Dark Chocolate Malt - (late mash tun addition) 32.7 488 5.7%
0.50 kg Gladfield - Sour Grapes Acid Malt0.5 kg Sour Grapes Acid Malt 12.4 2.03 2.4%
21 kg / $ 26.39
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g El Dorado60 g El Dorado Hops Pellet 15.7 Boil 45 min 34.55 100%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Baking Soda Water Agt Mash 0 min.
8 g Calcium Chloride (anhydrous) / 164 Grams $ 0.00 / g
$ 0.00 		Water Agt Mash 0 min.
4 g Epsom Salt $ 0.00 / g
$ 0.00 		Water Agt Mash 0 min.
20 g Gypsum / 322 Grams $ 0.00 / g
$ 0.00 		Water Agt Mash 0 min.
500 g Lactose Water Agt Boil 15 min.
5 g Wyeast - Beer Nutrient / 22.75 Grams Other Boil 10 min.
400 g Cocoa Powder Flavor Boil 5 min.
2 each Whirlfloc Water Agt Boil 0 min.
1 ml Lactic acid Water Agt Sparge 0 min.
 
Yeast
Mangrove Jack - Hophead M66
Amount:
7 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 374 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
52 L Strike 69 °C 67 °C 60 min
40 L Sparge 76 °C 76 °C 45 min
Starting Mash Thickness: 2.25 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 58.85 L. Suggest reducing initial water volume to 45.4 L and adding 13.45 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 61.11 L. Suggest reducing strike water volume to 31.54 L and adding 15.71 L sparge/top-off. 47.3
Strike water volume at mash thickness of 2.3 L/kg 47.3
Mash volume with grains 61.1
Grain absorption losses -21
Remaining sparge water volume (equipment estimates 33.5 L) 38.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 58.9 L) 64
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 50 L) 58
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 58 L) 50
Total: 85.9  
Equipment Profile Used: System Default
"Bourbon Barrel Aged Stout" American Stout beer recipe by Wolf Pack Brewing. All Grain, ABV 9.21%, IBU 34.55, SRM 43.9, Fermentables: ( American Ale Malt, Gladiator Malt, Medium Crystal Malt, Big O, Malted Oats, BEST Special X, Flaked Wheat, Dark Chocolate Malt, Sour Grapes Acid Malt) Hops: (El Dorado) Other: (Baking Soda, Calcium Chloride (anhydrous) / 164 Grams, Epsom Salt, Gypsum / 322 Grams, Lactose, Wyeast - Beer Nutrient / 22.75 Grams, Cocoa Powder, Whirlfloc, Lactic acid)
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  • Last Updated: 2023-09-19 18:04 UTC
  • Snapshot Created: 2021-11-17 21:24 UTC
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