Dionysus Sour Blonde/Brett - Beer Recipe - Brewer's Friend

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Dionysus Sour Blonde/Brett

182 calories 22.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 120 min
Batch Size: 67 gallons (ending kettle volume)
Pre Boil Size: 73 gallons
Pre Boil Gravity: 12.3 °P (recipe based estimate)
Efficiency: 81% (ending kettle)
Calories: 182 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)
Created: Sunday April 1st 2018
13.4 °P
4.8 °P
4.7%
5.1
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
54 lb American - Pale 2-Row54 lb Pale 2-Row 37 1.8 45%
24 lb American - White Wheat24 lb White Wheat 40 2.8 20%
24 lb Belgian - Unmalted Wheat24 lb Unmalted Wheat 36 2 20%
18 lb German - Vienna18 lb Vienna 37 4 15%
120 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.15 oz CTZ1.15 oz CTZ Hops Pellet 15.5 Boil 60 min 5.07 100%
1.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
57 ml Phosphoric Acid Water Agt Mash 2 hr.
15.75 g CaCl Water Agt Mash 1 hr.
2.90 g Epsom Water Agt Mash 1 hr.
12.25 g Gypsum Water Agt Mash 1 hr.
5.50 g NaCl Water Agt Mash 1 hr.
0.08 oz Yeast X Other Boil 10 min.
 
Yeast
Imperial Yeast - A20 Citrus
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Low
Optimum Temp:
67 - 80 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 2548 B cells required
Brett Vrai
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 2548 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 10 25 50 60 100
ZCTBTX6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34.8 gal Infusion -- 158 °F 10 min
Vorlauf Temperature -- 158 °F 30 min
56 gal Fly Sparge -- 175 °F 120 min
Starting Mash Thickness: 1.16 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 70.04 gal (280.17 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 58.04 gal (232.17 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 44.4 gal (177.6 qt). Suggest reducing initial water volume to 2.4 gal (9.6 qt) and adding 32.4 gal (129.6 qt) sparge/top-off. 34.8 139.2  
Strike water volume at mash thickness of 1.16 qt/lb 34.8 139.2  
Mash volume with grains 44.4 177.6  
Grain absorption losses -15 -60  
Remaining sparge water volume 53.45 213.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 70.04 g | 280.2 qt) 73 292  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 69.96 g | 279.8 qt) 67 268  
Estimated amount in fermentor 67 268  
Total: 88.25 353
Equipment Profile Used: System Default
 
Notes

This is a 2 bbl batch that I plan on mashing in the same tun but splitting between the HLT and the kettle. After terminal transfer into red wine barrels and dose with Brett Vrai.

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  • Last Updated: 2018-04-11 13:19 UTC