Dark Strong Bretty - Beer Recipe - Brewer's Friend

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Dark Strong Bretty

268 calories 20 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Efficiency: 75% (brew house)
Calories: 268 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created: Wednesday April 6th 2011
1.082
1.010
9.4%
60.9
20.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.25 lb Pilsner Liquid Extract6.25 lb Pilsner Liquid Extract 0 2 52.1%
2 lb Munich 10L (Briess)2 lb Munich 10L (Briess) 0 9 16.7%
1 lb Extra Light Dry Extract1 lb Extra Light Dry Extract 0 3 8.3%
1 lb Special B1 lb Special B 30 180 8.3%
1 lb Sugar, Table (Sucrose) (10 min)1 lb Sugar, Table (Sucrose) (10 min) 0 0 8.3%
0.75 lb Aromatic Malt0.75 lb Aromatic Malt 0 26 6.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Perle (U.S.)1.5 oz Perle (U.S.) Hops Pellet 7.75 Boil 60 min 100%
1.50 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Wyeast - Brettanomyces lambicus 5526
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
60 - 75 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Dough in Infusion -- 154 °F 60 min
Batch Sparge Infusion -- 158 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.06 g | 32.2 qt) 6.5 26  
Mash volume with grains (equipment estimates 8.06 g | 32.2 qt) 7.46 29.8  
Grain absorption losses (steeping) -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
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: 6.5 26
Equipment Profile Used: System Default
 
Notes

I made a Belgian Strong Dark with the Ardennes yeast, and rack to a secondary and added the Brett Lambicus - just to see if it would result in a dark, tart cherry pie beer. On April 2, I sampled all my Bretts that I have going, and this one smelled of the Ardennes yeast (Belgiany/Abbey yeast) and was getting a little funk. Definitely warming alcohol, but I think it has 3 more months to go at least to get a proper level of funkness. See ya's in July!

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  • Last Updated: 2011-04-06 22:07 UTC