Gluten "Free" Brett Oat Brown - Beer Recipe - Brewer's Friend

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Gluten "Free" Brett Oat Brown

215 calories 10.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Alternative Grain Beer
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Bryce Danner
Calories: 215 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Sunday February 11th 2024
1.067
1.001
8.7%
31.6
27.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Sugar Creek Malt - Oats1.5 lb Oats 28.8 3.5 32%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 10.7%
6 oz American - Chocolate6 oz Chocolate 29 350 8%
1 lb Briess - LME White Grain Sorghum1 lb LME White Grain Sorghum - (late boil kettle addition) 34.5 3 21.3%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 10.7%
4 oz Red Raspberry Puree ~10 Brix4 oz Red Raspberry Puree ~10 Brix - (late boil kettle addition) 4.61 0 5.3%
8 oz Honey8 oz Honey - (late boil kettle addition) 35 2 10.7%
1 oz Maltodextrin1 oz Maltodextrin - (late boil kettle addition) 39 0 1.3%
75 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 g Cascade3.5 g Cascade Hops Pellet 6 Boil 50 min 8.56 14.2%
0.25 oz Fuggles0.25 oz Fuggles Hops Pellet 4.2 Boil 50 min 12.14 28.7%
7 g Cascade7 g Cascade Hops Pellet 6 Aroma 20 min 10.91 28.4%
0.25 oz Fuggles0.25 oz Fuggles Hops Pellet 4.2 Aroma 0 min 28.7%
24.67 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Lactic acid Other Boil 1 hr.
1 oz Lactose Flavor Boil 1 hr.
1 oz Vanilla Paste Flavor Boil 30 min.
5 ml Clarity ferm Fining Primary 0 min.
 
Yeast
Omega Yeast Labs - Brettanomyces Claussenii OYL-201
Amount:
1 Each
Cost:
Attenuation (avg):
48%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 124 B cells required
Lallemand - Lalvin 71B -1122
Amount:
1 Grams
Cost:
Attenuation (avg):
100%
Flocculation:
High
Optimum Temp:
59 - 86 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 124 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
2.5 gal Infusion 120 °F 152 °F 60 min
Batch Sparge 152 °F 160 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.63 g | 14.5 qt) 2.8 11.2  
Mash volume with grains (equipment estimates 3.63 g | 14.5 qt) 2.99 11.9  
Grain absorption losses (steeping) -0.3 -1.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.33 g | 13.3 qt) 2.5 10  
Volume increase from sugar/extract (late additions) 0.2 0.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 2 8  
Going into fermentor 2 8  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.8 11.2
Equipment Profile Used: System Default
 
Notes

Amylase Enzyme for Oats. Gypsum and 1/2 Campden Tab for Water
Pectic Enzyme

Clarity Ferm (For Chocolate Malt (Gluten), Helps Sorghum Flavor)

Lightly Caramelized Honey, Sorghum Extract and Dextrose before adding at Boil

.5# Oat Malt Toasted 350F for 30 min
.5# Oat Malt Toasted 350F for 1 hr
4 oz Flaked Oats Toasted 350F for 20 min

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  • Last Updated: 2024-02-13 23:48 UTC