Harden Funk - Beer Recipe - Brewer's Friend

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Harden Funk

184 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Sunday February 28th 2016
1.056
1.011
5.8%
44.0
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 92.9%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 3.6%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 13.7 Boil 60 min 19.75 8.3%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 13.7 Boil 30 min 15.18 8.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 15 min 9.08 8.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 0 min 8.3%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 3 days 16.7%
2 oz Galaxy2 oz Galaxy Hops Pellet 13.7 Dry Hop 3 days 33.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 3 days 16.7%
6 oz / $ 0.00
 
Yeast
White Labs - Brettanomyces Claussenii WLP645
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 509 B cells required
WLP677 Lacto Delbrueckiii
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 509 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 qt Temperature -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.83 g | 19.3 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.08 g | 32.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Yeast: lacto vial and 2L brett starter.
Age 3 months before dry hopping.
Dry hop in two sessions:
1oz Citra/Amarillo,
then Citra/Simcoe for 3 days a piece

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  • Last Updated: 2017-09-27 15:28 UTC