All the Bretts (100% Brett Spelt Saison) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

All the Bretts (100% Brett Spelt Saison)

134 calories 7.8 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Smashface
Calories: 134 calories (Per 330ml)
Carbs: 7.8 g (Per 330ml)
Created: Wednesday April 6th 2016
1.045
1.002
5.7%
26.7
9.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Pale 2-Row2 kg Pale 2-Row 38 2.5 66.7%
1 kg German - Spelt Malt1 kg Spelt Malt 37 2 33.3%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Fuggles30 g Fuggles Hops Leaf/Whole 4.5 Boil 60 min 21.22 50%
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 5.8 Boil 5 min 5.45 50%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Servomyces Other Primary 1 min.
 
Yeast
The Yeast Bay - Amalgamation - Brett Super Blend
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 190 B cells required
+ Brett Brux + Brett C
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       CO2 Level: 2.2 Volumes
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
No water mods except for acidification of sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 65 °C 30 min
18 L Infusion -- 67 °C 60 min
4 L Acidified with Lactic Acid Sparge -- 72 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume 26.9
Mash volume with grains 28.9
Grain absorption losses -3
Mash Lauter Tun losses -0.9
Pre boil volume 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 17
Volume into fermentor 17
Total: 26.9  
Equipment Profile Used: System Default
 
Notes

Aiming for an bone dry, fruity and nutty saison.

Mash start: 7.30
Mash fin: 9.00

Boil start: 9.50
Boil end: 10.50

Brewed 10th April 2016
Pitched at 18C. Raised to 22/23C after 12 hours.

Saaz aroma oil (5ml) added.

Last Updated and Sharing
 
1,690
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-04-28 20:56 UTC