010. Hoppy Brett Farmhouse Ale - Beer Recipe - Brewer's Friend

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010. Hoppy Brett Farmhouse Ale

170 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 10.6 °P (recipe based estimate)
Efficiency: 75% (brew house)
Source: SM
Calories: 170 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Wednesday February 3rd 2016
12.8 °P
2.5 °P
5.5%
37.5
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Belgian - Pilsner2 kg Pilsner 37 1.6 38.5%
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 38.5%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 19.2%
0.20 kg Belgian - Caramel Pils0.2 kg Caramel Pils 34 8 3.8%
5.20 kg / zł 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Galaxy15 g Galaxy Hops Pellet 14.5 Boil 60 min 25.64 7.5%
10 g Galaxy10 g Galaxy Hops Pellet 14.5 Boil 15 min 8.48 5%
10 g Galaxy10 g Galaxy Hops Pellet 14.5 Boil 5 min 3.41 5%
15 g Galaxy15 g Galaxy Hops Pellet 14.5 Boil 0 min 7.5%
50 g Galaxy50 g Galaxy Hops Pellet 14.5 Whirlpool at 61 °C 60 min 25%
50 g Enigma50 g Enigma Hops Pellet 16.5 Dry Hop 5 days 25%
50 g Galaxy50 g Galaxy Hops Pellet 14.5 Dry Hop 3 days 25%
200 g / zł 0.00
 
Yeast
The Yeast Bay - Saison/Brettanomyces Blend
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med/Low
Optimum Temp:
21 - 26 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 222 B cells required
zł 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Temperature -- 63 °C 60 min
mash out Temperature -- 77 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.6
Mash volume with grains 19
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 22.6 L) 18.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.1 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 23
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Started very cold (15C) - went up to 23C naturally, then cool down straight to 19C and after 3 days slowly heat up to 24C

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  • Last Updated: 2017-02-03 22:29 UTC