Brown Bretty (100% Brett L. Oud Bruin) - Beer Recipe - Brewer's Friend

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Brown Bretty (100% Brett L. Oud Bruin)

254 calories 17.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Smashface
Calories: 254 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Monday December 22nd 2014
1.084
1.008
10.0%
20.5
17.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.25 kg German - Vienna1.25 kg Vienna 37 4 19.3%
1.25 kg United Kingdom - Golden Promise1.25 kg Golden Promise 37 3 19.3%
1 kg German - Acidulated Malt1 kg Acidulated Malt - (late boil kettle addition) 27 3.4 15.4%
1 kg United Kingdom - Munich1 kg Munich 37 6 15.4%
0.50 kg Belgian - Aromatic0.5 kg Aromatic 33 38 7.7%
0.50 kg United Kingdom - Crystal 60L0.5 kg Crystal 60L 34 60 7.7%
0.50 kg United Kingdom - Wheat0.5 kg Wheat 37 2 7.7%
0.10 kg United Kingdom - Extra Dark Crystal 120L0.1 kg Extra Dark Crystal 120L 33 120 1.5%
0.38 kg Cherry juice0.381 kg Cherry juice 32 40 5.9%
6.48 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Leaf/Whole 3.3 Boil 60 min 20.48 100%
50 g / $ 0.00
 
Yeast
Wyeast - Brettanomyces lambicus 5526
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
16 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 516 B cells required
Brett C for bottling
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 516 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose and Brett C       Amount: 66g       CO2 Level: 2.2 Volumes
 
Target Water Profile
Malty and strong
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 25 75 110 50 40
5g CaCl
1.5g Epsom
2.5 salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Add acid malt to end of mash Infusion -- 67 °C 180 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29.7 L) 27.7
Mash volume with grains (equipment estimates 33.7 L) 31.7
Grain absorption losses -6.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 23 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 17
Volume into fermentor 17
Total: 27.7  
Equipment Profile Used: System Default
 
Notes

Build starter up to lager pitching rates (1.5). Decanted second starter and added 300ml of brewed wort, showing activity within hours. Add servomyces to primary and pitched active starter on 07.08.15 - vigorous fermentation started within 8 hours.

Cherry pie esters from Brett L. with (hopefully ) some acetic acid. Additional red fruity complexity from crystal and roasted malts.

Potential for aging half batch on sour cherries for 1-2 months.

Tested 23.08.15 - lacking cherry fruit flavors - possibly due to over-pitching. 1.012 and ph 4.58

Added 350ml of tart cherry juice.

Bottled on 2nd Jan 2016 1.008

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  • Last Updated: 2016-04-11 21:40 UTC