*Yacobson Baltic Brett Porter - Beer Recipe - Brewer's Friend

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*Yacobson Baltic Brett Porter

247 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: New England Cider
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Chad Yacobsen-Zymurgy May 2012
Calories: 247 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Tuesday February 9th 2016
1.075
1.015
7.8%
15.2
36.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.70 lb American - Pale 2-Row5.7 lb Pale 2-Row 37 1.8 32.7%
8 lb German - Munich Light8 lb Munich Light 37 6 45.9%
1.10 lb Rolled Oats1.1 lb Rolled Oats 33 2.2 6.3%
14 oz American - Caramel / Crystal 60L14 oz Caramel / Crystal 60L 34 60 5%
14 oz Belgian - Special B14 oz Special B 34 115 5%
7 oz United Kingdom - Chocolate7 oz Chocolate 34 425 2.5%
7 oz German - Carafa II7 oz Carafa II 32 425 2.5%
278.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26 g Glacier26 g Glacier Hops Pellet 6 First Wort 0 min 7.6 61.9%
16 g Glacier16 g Glacier Hops Pellet 6 Boil 30 min 7.64 38.1%
42 g / $ 0.00
 
Yeast
White Labs - Brettanomyces Bruxellensis WLP650
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 568 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
20% distilled, 5g CaCl, 5ml Lactic
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 151 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.79 23.2  
Mash volume with grains 7.19 28.8  
Grain absorption losses -2.18 -8.7  
Remaining sparge water volume (equipment estimates 4.44 g | 17.8 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 7.25 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.68 38.7
Equipment Profile Used: System Default
 
Notes

rolled oats should be naked oats..http://www.midwestsupplies.com/maillard-malts-simpsons-golden-naked-oats.html

http://www.milkthefunk.com/wiki/Brettanomyces#Pitching_Rate_Calculators

Use blowoff tube then tinfoil (reduces pressure)

Add wood, he says you need 1-2 weeks crash to get yeast to settle, review sour book for bottle conditioning p188

69 ferment raise to 72

Oxygen as normal

2-3 weeks for ferment, 2-3 weeks to rest and undergo secondary fermentation run and ensure Gravity is done

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  • Last Updated: 2016-12-21 01:17 UTC