Avec les bons brett - Beer Recipe - Brewer's Friend

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Avec les bons brett

219 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (ending kettle)
Rating:
5.00 (1 Review)

Calories: 219 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Friday November 13th 2020
1.073
1.003
9.2%
37.2
4.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Belgian - Pilsner3.5 kg Pilsner 37 1.6 49.6%
2 kg Belgian - Pale Ale2 kg Pale Ale 38 3.4 28.4%
0.35 kg Gladfield - Flaked Spelt0.35 kg Flaked Spelt 32.2 1.7 5%
0.70 kg Flaked Rye0.7 kg Flaked Rye 36 2.8 9.9%
0.50 kg Cane Sugar0.5 kg Cane Sugar 46 0 7.1%
7.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 First Wort 0 min 17.12 11.1%
15 g Barth-Haas - Hallertau Blanc15 g Hallertau Blanc Hops Pellet 10 Boil 10 min 5.64 16.7%
15 g Barth-Haas - Hallertau Blanc15 g Hallertau Blanc Hops Pellet 10 Boil 5 min 3.1 16.7%
50 g Barth-Haas - Hallertau Blanc50 g Hallertau Blanc Hops Pellet 10 Whirlpool 0 min 11.36 55.6%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
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 at mash thickness of 3 L/kg 19.7
Mash volume with grains 24
Grain absorption losses -6.6
Remaining sparge water volume 13.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 27.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 20.1 L) 22
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 21.8
Total: 33.1  
Equipment Profile Used: System Default
 
Notes

Pitch mixture of Wyeast 3724, WLP brett B and WLP brett C at 23 degrees

After 5 days, pitch half a packet of Lallemand Belle Saison to get it super ultra dry.

Test after a week or 3, probably dry hop it with nelson sauvin or hallertau blanc.

Stash it for a long long time.

This turned out amazing. Super dry but a very interesting creamy texture due to the flaked rye.

Interested to see how this would taste with some pedio in it.

Maybe shift some hops from whirlpool to the boil to make it slightly more bitter and herbal. Now it had massive orange notes when super young but those faded pretty fast.

Gravity turned out 1.002

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  • Last Updated: 2021-08-20 14:15 UTC