057 - Saison framboises brettés (infectée volotairement) - Beer Recipe - Brewer's Friend

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057 - Saison framboises brettés (infectée volotairement)

125 calories 7.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 33 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Benoit Daoust
Calories: 125 calories (Per 330ml)
Carbs: 7.3 g (Per 330ml)
Created: Tuesday January 12th 2021
1.042
1.002
5.3%
26.5
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - Pilsner4 kg Pilsner 37 1.8 40%
2 kg American - Wheat2 kg Wheat 38 1.8 20%
4 kg Raspberry4 kg Raspberry 3.15 0 40%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Citra18 g Citra Hops Pellet 11 Boil 60 min 15.71 37.5%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 12.5 Boil 10 min 10.79 62.5%
48 g / $ 0.00
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion 75 °C 69 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15
Mash volume with grains (equipment estimates 10 L) 19
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 17.9 L) 18
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 3.9
Pre boil volume (equipment estimates 29.9 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24
Top off amount 9
Going into fermentor 33
Total: 33  
Equipment Profile Used: System Default
 
Notes

12-13 janvier
OG: 1.042
33L
(après couvre-feu)
oh shiiiiièt !

ajout de 5kg de framboises: 19 janvier

embouteillage et infection volontaire de quelques bouteilles:
26 janvier (ajout avec seringue).
Levure de source Vi Kombucha.

FG: 1.002
Ajouté une culture de blend brett etc à 50% de la batch (sans ajout de sucre)
2.8 vol. pour le reste.

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  • Public: Yup, Shared
  • Last Updated: 2021-01-27 06:45 UTC