Flanders Sour Brett Brown Ale - Beer Recipe - Brewer's Friend

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Flanders Sour Brett Brown Ale

185 calories 8.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 3.03 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bryce Danner
Calories: 185 calories (Per 12oz)
Carbs: 8.8 g (Per 12oz)
Created: Sunday April 21st 2024
1.058
1.000
7.7%
53.2
32.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Briess - Bonlander Munich Malt 10L1.5 lb Bonlander Munich Malt 10L 36 10 47.1%
0.50 lb Weyermann - Barke Pilsner Malt0.5 lb Barke Pilsner Malt 37.03 1.75 15.7%
0.25 lb Rye0.25 lb Rye 38 3.5 7.8%
6 oz Simpsons - Crystal Dark6 oz Crystal Dark 33 120 11.8%
3 oz Briess - Organic Chocolate Malt3 oz Organic Chocolate Malt 33.6 350 5.9%
6 oz Brown Sugar6 oz Brown Sugar 45 15 11.8%
3.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - German Northern Brewer0.5 oz German Northern Brewer Hops Pellet 5.4 Boil 50 min 39.35 66.7%
0.25 oz Hallertau Blanc0.25 oz Hallertau Blanc Hops Pellet 10 Aroma at 190 °F 10 min 13.89 33.3%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Gypsum Water Agt Mash 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:
75 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 81 B cells required
Lallemand - Lalvin 71B -1122
Amount:
0.50 Each
Cost:
Attenuation (avg):
100%
Flocculation:
High
Optimum Temp:
59 - 86 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 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
3 gal Temperature 145 °F 145 °F 70 min
Temperature 145 °F 155 °F 5 min
Sparge 155 °F 155 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 1.23 4.9  
Mash volume with grains 1.46 5.8  
Grain absorption losses -0.35 -1.4  
Remaining sparge water volume 2.37 9.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume 3.03 12.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 1.5 6  
Going into fermentor 1.5 6  
Total: 3.6 14.4
Equipment Profile Used: System Default
"Flanders Sour Brett Brown Ale" Belgian Specialty Ale beer recipe by Bryce Danner. All Grain, ABV 7.68%, IBU 53.24, SRM 32.34, Fermentables: (Bonlander Munich Malt 10L, Barke Pilsner Malt, Rye, Crystal Dark, Organic Chocolate Malt, Brown Sugar) Hops: (German Northern Brewer, Hallertau Blanc) Other: (Gypsum)
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  • Last Updated: 2024-04-21 00:40 UTC