Brett Old Ale - Beer Recipe - Brewer's Friend

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Brett Old Ale

300 calories 29.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.38 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 99%
Calories: 300 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)
Created: Thursday August 20th 2020
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OG: 1.086 FG: 1.022 ABV: 8.5% IBU: 42

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Fermentables
Amount Fermentable Cost PPG °L Bill %
15.50 lb Great Western - Domestic 2-Row15.5 lb Domestic 2-Row $ 0.98 / lb
$ 15.25 		37 2 83.8%
1.75 lb Viking - Munich Dark1.75 lb Munich Dark $ 1.20 / lb
$ 2.10 		35.9 9 9.5%
12 oz Viking - caramel 11512 oz caramel 115 $ 1.40 / lb
$ 1.05 		33.6 115 4.1%
8 oz Molasses8 oz Molasses 36 80 2.7%
18.50 lbs / $ 18.40
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - CTZ1 oz CTZ Hops $ 0.63 / oz
$ 0.63 		Pellet 14 Boil 60 min 44.47 62.5%
0.60 oz UK Fuggle0.6 oz UK Fuggle Hops $ 1.25 / oz
$ 0.75 		Pellet 4.3 Boil 30 min 6.3 37.5%
1.60 oz / $ 1.37
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
6.50 g Chalk Water Agt Mash 1 hr.
5.50 g Gypsum Water Agt Mash 1 hr.
9.39 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
White Labs - Brettanomyces Bruxellensis WLP650
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike 162 °F 154 °F 60 min
3 gal Batch Sparge 180 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.75 27  
Mash volume with grains 8.19 32.8  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 3.02 g | 12.1 qt) 2.71 10.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.31 g | 29.2 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.38 21.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.38 g | 21.5 qt) 5 20  
Total: 9.46 37.8
Equipment Profile Used: System Default
 
Notes

WLP650 will be added in secondary

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  • Last Updated: 2020-08-25 14:31 UTC