Bret & Jemaine - Beer Recipe - Brewer's Friend

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Bret & Jemaine

177 calories 16 g 330 ml
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Beer Stats
Method: BIAB
Style: Brett Beer
Boil Time: 60 min
Batch Size: 10 liters (ending kettle volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Siggobaldus
Calories: 177 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Tuesday June 11th 2019
1.058
1.011
6.3%
64.9
11.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg American - Pale 2-Row1 kg Pale 2-Row 37 1.8 37.4%
1.47 kg German - Pilsner1.466 kg Pilsner 38 1.6 54.8%
100 g American - Caramel / Crystal 150L100 g Caramel / Crystal 150L 33 150 3.7%
108 g American - Caramel / Crystal 40L108 g Caramel / Crystal 40L 34 40 4%
2.67 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Huell Melon10 g Huell Melon Hops Pellet 7.2 Boil 60 min 20.65 33.3%
10 g Hallertau Blanc10 g Hallertau Blanc Hops Pellet 10 Boil 40 min 25.17 33.3%
10 g Comet10 g Comet Hops Pellet 11 Boil 20 min 19.1 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 g Protafloc Fining Boil 15 min.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
1 tsp Acetic acid Water Agt Bottling 0 min.
 
Yeast
White Labs - Brettanomyces Lambicus WLP653
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 50 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L No Sparge Infusion -- 65 °C 60 min
Quick Water Requirements
Water Liters
Total strike volume 19.6
Mash volume with grains 21.3
Grain absorption losses -2.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.9 L) 16
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 10.2 L) 10
Estimated amount in fermentor 10
Total: 19.6  
Equipment Profile Used: System Default
"Bret & Jemaine" Brett Beer recipe by Siggobaldus. BIAB, ABV 6.26%, IBU 64.92, SRM 11.48, Fermentables: (Pale 2-Row, Pilsner, Caramel / Crystal 150L, Caramel / Crystal 40L) Hops: (Huell Melon, Hallertau Blanc, Comet) Other: (Protafloc, Wyeast - Beer Nutrient, Acetic acid)
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  • Public: Yup, Shared
  • Last Updated: 2019-06-13 11:24 UTC