Wytchmaker - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Wytchmaker

199 calories 20.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jester King website
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Wednesday May 31st 2017
1.060
1.015
5.9%
56.4
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Canadian - Pale 2-Row11 lb Pale 2-Row 36 1.75 84.6%
2 lb American - Rye2 lb Rye 38 3.5 15.4%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 19.49 15.4%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 10 min 8.35 7.7%
1 oz Falconer's Flight1 oz Falconer's Flight Hops Pellet 10 Whirlpool 0 min 13.62 15.4%
1 oz Zythos1 oz Zythos Hops Pellet 11 Whirlpool 0 min 14.98 15.4%
1 oz Falconer's Flight1 oz Falconer's Flight Hops Pellet 10 Dry Hop 5 days 15.4%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 15.4%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 5 days 15.4%
6.50 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.9 15.6  
Mash volume with grains 4.94 19.8  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 5.48 g | 21.9 qt) 4.98 19.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.51 g | 30 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

yeast options - the Jester King site suggests serious souring action, I'll start with something fairly straight ahead, some thoughts are:
Wyeast 3711 French Saison

          3209-pc Oud Bruin blend<br />
          3655  Belgian Schelde Ale<br />
          3522 Belgian Ardennes<br />

Omega OYL-500 Saisonsteins Monster

          OYL-024 Belgian Ale A<br />
          OYL-217 C2C American Farmhouse<br />


Wyeast 5112 or 5526 as an additive or secondary ferment

Last Updated and Sharing
 
1,054
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-06-16 02:23 UTC