Cassis and Desist - Beer Recipe - Brewer's Friend

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Cassis and Desist

182 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Pandy Grelps
Calories: 182 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Friday August 11th 2017
1.056
1.008
6.3%
17.6
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 lb Flaked Wheat2.25 lb Flaked Wheat 34 2 23.7%
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 52.6%
2.25 lb German - Wheat Malt2.25 lb Wheat Malt 37 2 23.7%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 14.7 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 2.93 50%
2 oz / $ 0.00
 
Yeast
Omega Yeast Labs - All The Bretts OYL-218
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Boston, MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 1 31 19 9 41
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Beta Sacch -- -- 145 °F 40 min
Alpha Sacch -- -- 153 °F 40 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 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.45 g | 17.8 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.44 29.8
Equipment Profile Used: System Default
 
Notes

Our very first 100% Brett fermented ale. A modest funky wheat ale which will end up being dosed with lacto/pedio bacteria and aged on freshly-picked blackcurrants in an oak barrel until ready to package and drink.

4/7/18: Finally bottling these. They've been aging for approximately 8 months now. The batch was split into the base beer (approx. 3 gallons) and three smaller batches (1 gal. each), each aged on different fruits. One was aged on wild grapes/blackberries, one aged on blackcurrants and one on blueberries.

After tasting the pure batch of blueberry sour (which we previously racked off the fruit about four months), we came to the conclusion that it's undrinkably acidic. We blended that one 50/50 with the base beer.

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  • Last Updated: 2018-04-07 22:23 UTC