3 gallon Betty-(Bretty brown betty)Tamarind - Beer Recipe - Brewer's Friend

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3 gallon Betty-(Bretty brown betty)Tamarind

167 calories 15.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Saison
Boil Time: 60 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 5.25 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Saturday April 22nd 2017
1.051
1.010
5.4%
20.2
7.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb United Kingdom - Maris Otter Pale3.5 lb Maris Otter Pale 38 3.75 62.7%
14 oz Dry Malt Extract - Wheat14 oz Dry Malt Extract - Wheat 42 3 15.7%
5.25 oz American - CaraCrystal Wheat Malt5.25 oz CaraCrystal Wheat Malt 34 55 5.9%
1.50 oz German - CaraFoam1.5 oz CaraFoam 37 1.8 1.7%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 5.6%
2.50 oz American - White Wheat2.5 oz White Wheat 40 2.8 2.8%
5 oz American - Vienna5 oz Vienna 35 4 5.6%
89.25 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Santiam7 g Santiam Hops Pellet 6.5 Boil 55 min 10.81 35%
3.50 g Styrian Goldings3.5 g Styrian Goldings Hops Pellet 5.5 Boil 40 min 4.11 17.5%
3.50 g Domestic Hallertau3.5 g Domestic Hallertau Hops Pellet 3.9 Boil 20 min 2.01 17.5%
3.50 g Styrian Goldings3.5 g Styrian Goldings Hops Pellet 5.5 Boil 20 min 2.83 17.5%
2.50 g Domestic Hallertau2.5 g Domestic Hallertau Hops Pellet 3.9 Boil 5 min 0.47 12.5%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Goya tamerand juice Flavor Secondary --
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Omega labs "All of the bretts"
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.3 g | 21.2 qt) 5.77 23.1  
Mash volume with grains (equipment estimates 5.3 g | 21.2 qt) 6.15 24.6  
Grain absorption losses (steeping) -0.59 -2.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 4.78 g | 19.1 qt) 5.25 21  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 3.25 13  
Going into fermentor 3.25 13  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.77 23.1
Equipment Profile Used: System Default
 
Notes



brewed april 15th
extra pale maris oter is used not uk marris
this recipe used weyermann carawheat malt not briesse cara crystal wheat sinve it has a slightly lower lovi bond(42-52)
at 15 mins 1 gram of yeast ex and 5.5 grams(1-1/2 tsp acid blend added.
june 5th 99.8% attenuation
on june 4th 8 oz of Goya tamerand drink(.8 oz suagr) added along with omaga labs ALL OF THE BRETS"

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  • Last Updated: 2017-07-29 21:55 UTC