#116 Leftover Strong Brett Ale - Beer Recipe - Brewer's Friend

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#116 Leftover Strong Brett Ale

247 calories 24 g 330 ml
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Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 247 calories (Per 330ml)
Carbs: 24 g (Per 330ml)
Created: Saturday May 19th 2018
1.080
1.018
8.1%
61.3
15.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg SAB Pale Ale4 kg SAB Pale Ale 35 3 44.4%
2 kg American - Pilsner2 kg Pilsner 37 1.8 22.2%
1 kg American - Caramel / Crystal 20L1 kg Caramel / Crystal 20L 35 20 11.1%
1 kg Finland - Wheat Malt1 kg Wheat Malt 38 2 11.1%
0.40 kg German - Munich Dark0.4 kg Munich Dark 37 15.5 4.4%
0.30 kg German - CaraHell0.3 kg CaraHell 34 11 3.3%
0.20 kg United Kingdom - Crystal 90L0.2 kg Crystal 90L 33 90 2.2%
0.10 kg Belgian - Chocolate0.1 kg Chocolate 30 340 1.1%
9 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Iunga150 g Iunga Hops Pellet 11 Boil 15 min 61.28 100%
150 g / $ 0.00
 
Yeast
Crescat Labs - CL014 American Cream
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
14 - 22 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 522 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 27
Mash volume with grains 32.9
Grain absorption losses -9
Remaining sparge water volume (equipment estimates 16.4 L) 11.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.5 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 27
Going into fermentor 27
Total: 38.4  
Equipment Profile Used: System Default
 
Notes

30 mL Lactic acid added to the fermentation. in fortnight went down to 1.020, racked off and then Witty Pretty yeast added plus 50 g Pacifica and 50 g Mosaic for dry hopping. 1 day, cold crash, racked off again.
0.4 kg of leftover caramalt found in the freezer, extracted, concentrated and added to feed brett. Brett culture and oak cubes added.

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  • Last Updated: 2018-05-25 08:04 UTC