Bohemian Trois - Beer Recipe - Brewer's Friend

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Bohemian Trois

136 calories 11.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 90 min
Batch Size: 54 liters (fermentor volume)
Pre Boil Size: 59 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Wild Sensing Brewing
Calories: 136 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Thursday February 1st 2018
1.045
1.007
5.0%
9.3
3.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg German - Floor-Malted Bohemian Pilsner7 kg Floor-Malted Bohemian Pilsner 38 1.8 61.9%
3 kg German - Wheat Malt3 kg Wheat Malt 37 2 26.5%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 8.8%
300 g Rice Hulls300 g Rice Hulls 0 0 2.7%
11.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Huell Melon50 g Huell Melon Hops Pellet 5 Whirlpool at 98 °C 40 min 4.63 16.7%
50 g Huell Melon50 g Huell Melon Hops Pellet 5 Whirlpool at 80 °C 30 min 4.63 16.7%
50 g Huell Melon50 g Huell Melon Hops Pellet 5 Dry Hop 6 days 16.7%
100 g Jarrylo100 g Jarrylo Hops Pellet 15 Dry Hop 4 days 33.3%
50 g Huell Melon50 g Huell Melon Hops Pellet 5 Dry Hop 2 days 16.7%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 tsp Yeast nutrient Other Boil 15 min.
2.50 g Calcium Chloride Water Agt Mash 1 hr.
0.70 g Epsom Salt Water Agt Mash 1 hr.
17 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
0.20 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 756 B cells required
WLP648 "Bruxellensis Vrai"
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 756 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion -- 68 °C 70 min
15 L Temperature -- 70 °C 20 min
20 L Fly Sparge -- 78 °C 30 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 63.05 L. Suggest reducing initial water volume to 45.4 L and adding 17.65 L sparge/top-off.  
Strike water volume at mash thickness of 2.8 L/kg 31.6
Mash volume with grains 39.1
Grain absorption losses -11.3
Remaining sparge water volume (equipment estimates 43.6 L) 39.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 63.1 L) 59
Boil off losses -8.6
Post boil Volume 54.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 54
Total: 71.2  
Equipment Profile Used: System Default
 
Notes

4/4
Racked on WLP644 & A20 blend yeast cake 28L. @ 23c. Fg 1.1010 @ 5/5.
Keged 18L with 800g passion fruit puree, and 50g Southern passion.

Blended 8L with 4.5L 70/25/5% Pils/Wheat/Oats from 2017-10-13 Fermented with WLP648.

Session NeIp@
Racked on Ebbegarden yeast cake @28c in a 22L PET carboy.
6/4 add 50g Huell Melon. 7/4 add 100g Jarrylo. 8/4 50g Huell Melon. CC and keg. Fg 1.010.

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  • Last Updated: 2018-10-12 06:01 UTC