Mo' Betta Bretta Clone - Beer Recipe - Brewer's Friend

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Mo' Betta Bretta Clone

183 calories 17 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 19 liters (ending kettle volume)
Pre Boil Size: 22.5 liters
Efficiency: 74% (ending kettle)
Source: BYO (mod.)
Calories: 183 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Sunday June 30th 2013
1.060
1.012
6.3%
12.6
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 kg German - Pilsner3.75 kg Pilsner 38 1.6 75.8%
420 g German - Munich (Bamberger)420 g German - Munich (Bamberger) 36 11 8.5%
385 g Flaked Oats385 g Flaked Oats 33 2.2 7.8%
385 g German - Carapils385 g Carapils 35 1.3 7.8%
5 g Sinamar5 g Sinamar 1 3000 0.1%
4,945 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g East Kent Goldings22 g East Kent Goldings Hops Pellet 4.3 Boil 60 min 12.58 100%
22 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g WLN1000 Other Boil 15 min.
5 g Irish Moss Fining Boil 15 min.
3 g Lactic Acid Water Agt Mash 90 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
-
WLP645
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 3Vol      
 
Target Water Profile
Vigevano (centro), PV, Italy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 23 37 170
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.8 Mash In, Single Step, Water Temp 71°C Infusion -- 67 °C 70 min
8.7 Mash Out Infusion -- 77 °C 15 min
Quick Water Requirements
Water Liters
Total strike volume 28.3
Mash volume with grains 31.6
Grain absorption losses -4.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 24.8 L) 22.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 16.7 L) 19
Estimated amount in fermentor 19
Total: 28.3  
Equipment Profile Used: System Default
 
Notes

4L (qt) starter (Bretts are slow movers so let them build up for 7-8 days).

Let ferment for 2 weeks in any case and condition for 4 weeks before bottling.

Prime with fresh US-05.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2013-07-17 09:50 UTC
  • Snapshot Created: 2013-06-30 05:38 UTC