A Bit Wild - Beer Recipe - Brewer's Friend

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A Bit Wild

151 calories 12.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 13.1 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 151 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Tuesday January 1st 2019
1.050
1.008
5.5%
0.0
4.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg New Zealand - Pilsner Malt1 kg Pilsner Malt 37.3 1.93 41.7%
0.80 kg German - Pale Wheat0.8 kg Pale Wheat 39 1.5 33.3%
0.60 kg New Zealand - Toffee Malt0.6 kg Toffee Malt 38.8 5.33 25%
2.40 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Camden tablet Other Mash 1 hr.
2 g Calcium Chloride Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
- Yakult
Amount:
2 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 93 B cells required
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 93 B cells required
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 83.4 g       Temp: 18 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.5 L Strike -- 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19 L) 16.4
Mash volume with grains (equipment estimates 20.6 L) 18
Grain absorption losses -2.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.7 L) 13.1
Boil off losses -5.7
Post boil Volume 10
Volume into fermentor 10
Total: 16.4  
Equipment Profile Used: System Default
 
Notes

Give the Yakult 36 hours at around 40C. Drop to 20C for 1-2 days for the Sacch fermentation, then add the Brett and ferment at room temperature for 2-3 months.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-07-01 12:02 UTC