Y tymor bach - Beer Recipe - Brewer's Friend

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Y tymor bach

105 calories 7.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 14.15 liters
Post Boil Size: 11.55 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 105 calories (Per 330ml)
Carbs: 7.7 g (Per 330ml)
Created: Thursday June 13th 2019
1.035
1.004
4.0%
22.5
5.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.10 kg Gladfield - Pilsner Malt1.1 kg Pilsner Malt $ 0.00 / kg
$ 0.00 		37.7 1.93 68.8%
0.25 kg AU - Pearl Spelt0.25 kg Pearl Spelt $ 0.00 / g
$ 0.00 		35 8.06 15.6%
0.25 kg Bestmalz - Rye Malt0.25 kg Rye Malt $ 0.00 / kg
$ 0.00 		38 3.1 15.6%
1.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Saaz6 g Saaz Hops Leaf/Whole 3.5 Mash 150 min 1.17 16.7%
20 g Saaz20 g Saaz Hops Leaf/Whole 3.5 Boil 60 min 19.59 55.6%
10 g Saaz10 g Saaz Hops Leaf/Whole 3.5 Hop Stand 10 min 1.75 27.8%
36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Calcium Chloride (dihydrate) Water Agt Mash 90 min.
0.50 each Camden Tablet Water Agt Mash 90 min.
0.25 tsp Gypsum Water Agt Mash 90 min.
 
Yeast
fbsville - Blend 001
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 66 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 100.1 g       Temp: 18 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70.2 1 5 71.2 73 13
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.1 L Strike 64 °C 64 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 18.4 L) 16.7
Mash volume with grains (equipment estimates 19.4 L) 17.7
Grain absorption losses -1.6
Hops absorption losses (mash) -0
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.9 L) 14.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 10.1 L) 11.6
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 11.5 L) 10
Total: 16.7  
Equipment Profile Used: System Default
 
Notes

Boil the milled spelt separately with 1 - 1.5 litres until it becomes creamy. Add to the strike water before the other grains.

Start fermentation at 18°C and let it free rise. Keep ambient temp at 20°C and just use a foil lid for the fermenter until fermentation slows, then add the airlock.

Things for the future:
------------------
Work out how long to store in bulk until the brett flavour develops, then dry hop part of the batch

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  • Public: Yup, Shared
  • Last Updated: 2022-12-01 02:51 UTC