Hoppy Brett Farmhouse Ale peach mango - Beer Recipe - Brewer's Friend

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Hoppy Brett Farmhouse Ale peach mango

183 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: SM
Calories: 183 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Thursday October 11th 2018
1.060
1.012
6.3%
87.6
6.6
4.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg American - Pale 2-Row2.5 kg Pale 2-Row 37 1.8 40.3%
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 32.3%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 8.1%
0.20 kg Belgian - Caramel Pils0.2 kg Caramel Pils 34 8 3.2%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.1%
500 g German - Acidulated Malt500 g Acidulated Malt - (late boil kettle addition) 27 3.4 8.1%
6.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Galaxy15 g Galaxy Hops Pellet 14.5 Boil 60 min 24.72 6.7%
10 g Galaxy10 g Galaxy Hops Pellet 14.5 Boil 15 min 8.18 4.4%
10 g Galaxy10 g Galaxy Hops Pellet 14.5 Boil 5 min 3.29 4.4%
15 g Galaxy15 g Galaxy Hops Pellet 14.5 Boil 0 min 6.7%
50 g Galaxy50 g Galaxy Hops Pellet 14.5 Whirlpool at 61 °C 60 min 31.53 22.2%
50 g Enigma50 g Enigma Hops Pellet 16.5 Dry Hop 5 days 22.2%
50 g Galaxy50 g Galaxy Hops Pellet 14.5 Dry Hop 3 days 22.2%
25 g Cascade25 g Cascade Hops Pellet 7 Boil 60 min 19.89 11.1%
225 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg Peach purée Flavor Secondary 0 min.
1 kg Peach purée Flavor Secondary 0 min.
500 g Mango purée Flavor Primary 0 min.
 
Yeast
White Labs - American Farmhouse Blend WLP670
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 254 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
16 L Temperature -- 63 °C 60 min
mash out Temperature -- 77 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.6
Mash volume with grains 22.7
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 20.7 L) 16.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.2 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 23.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 23
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

Started very cold (15C) - went up to 23C naturally, then cool down straight to 19C and after 3 days slowly heat up to 24C

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  • Public: Yup, Shared
  • Last Updated: 2019-05-11 16:21 UTC