WOLF Beer Recipe | BIAB English IPA | Brewer's Friend
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WOLF

189 calories 16.5 g 330 ml
Beer Stats
Method: BIAB
Style: English IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72% (brew house)
Source: B&J
Calories: 189 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Sunday July 19th 2020
1.062
1.011
6.7%
30.7
10.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.10 kg United Kingdom - Golden Promise3.1 kg Golden Promise 37 3 57.4%
1.50 kg Munich1.5 kg Munich 37 6 27.8%
350 g German - CaraHell350 g CaraHell 34 11 6.5%
150 g German - Acidulated Malt150 g Acidulated Malt 27 3.4 2.8%
150 g Flaked Barley150 g Flaked Barley 32 2.2 2.8%
150 g Belgian - Special B150 g Special B 34 115 2.8%
5,400 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Wolf10 g Wolf Hops Pellet 13.2 Boil 30 min 13.41 25%
20 g Wolf20 g Wolf Hops Pellet 13.2 Boil 15 min 17.32 50%
10 g Wolf10 g Wolf Hops Pellet 13.2 Aroma 0 min 25%
40 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Infusion 72 °C 67 °C 60 min
8.5 L Sparge 75 °C 75 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml Phosphoric acid Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Magnesium Chloride Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
22 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 217 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Mrzlek
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mill the grains and mix with 2.89 gallons (11 l) of 163°F (73°C) strike water to reach a mash tempera- ture of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.3 gallons (16.5 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 63°F (17°C). Aerate the wort and pitch yeast.

Ferment at 64°F (18°C) for 72–96 hours, and then allow to free rise (not higher than 70°F (21°C). At that point, crash the beer to 35°F (2°C), then add the dry hops. Wait five days (or until hops character matches your preference) then bottle or keg the beer and carbonate to approximately 2 volumes.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2020-09-04 05:20 UTC
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