Brettanomyces IPA - Beer Recipe - Brewer's Friend

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Brettanomyces IPA

194 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Brewer's Friend
Calories: 194 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Saturday October 6th 2018
1.060
1.006
7.1%
58.8
4.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pale 2-Row20 lb Pale 2-Row 37 1.8 72.7%
7.50 lb American - Rye7.5 lb Rye 38 3.5 27.3%
27.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6.75 oz Simcoe6.75 oz Simcoe Hops Pellet 12.7 Boil 15 min 58.75 25%
6.75 oz Simcoe6.75 oz Simcoe Hops Pellet 12.7 Boil 0 min 25%
13.50 oz Simcoe13.5 oz Simcoe Hops Pellet 12.7 Dry Hop 7 days 50%
27 oz / $ 0.00
 
Yeast
White Labs - Brettanomyces Bruxellensis WLP650
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 502 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
10.1 gal Initial Steeping - Stir in Infusion -- 145 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.01 gal (56.03 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.01 gal (8.03 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.51 gal (50.05 qt). Suggest reducing initial water volume to 9.8 gal (39.2 qt) and adding 0.51 gal (2.05 qt) sparge/top-off. 10.31 41.3  
Strike water volume at mash thickness of 1.5 qt/lb 10.31 41.3  
Mash volume with grains 12.51 50.1  
Grain absorption losses -3.44 -13.8  
Remaining sparge water volume 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.01 g | 56 qt) 11 44  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.51 -2  
Post boil volume (equipment estimates 8.99 g | 36 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 14.69 58.8
Equipment Profile Used: System Default
 
Notes

Yeast Pitch Rate:
Units:
Sugar Scale:
Wort Gravity (OG):
1.06
(1.xxx)
Wort Volume:
12
(Gallons)
Target Pitch Rate:
(million cells / ml / degree plato)
Yeast Type:
Liquid Packs:
1
(packs/vials)
Mfg Date:
2018/10/06
(yyyy/mm/dd)
Date yeast pack was made.
Viability: Yeast is 0 days old, the viability is estimated at 100%.


Cells Available:
100 billion cells
Pitch Rate As-Is:
0.15M cells / mL / °P
Target Pitch Rate Cells:
502 billion cells
Difference:
-402 billion cells

Needs starter (see below), or more yeast.

Part 2: Make a starter if required, supports up to 3 step-ups.
Yeast Starter - Up To 3 Step-Ups:
Starting Yeast Count:
100
(Billion Cells)
Enter the number of cells you are starting with, or click the 'grab from above' button if you set up your yeast in the previous section.
Starter - Step 1:
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration

3

1.036

DME Required:
10.9 oz, 308.1 g
Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.32
Ending Cell Count:
531 billion cells
Resulting Pitch Rate:
0.79M cells / mL / °P
Starter meets desired pitching rate!

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  • Last Updated: 2018-10-06 23:18 UTC