brett wheat ale - Beer Recipe - Brewer's Friend

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brett wheat ale

157 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Benny Tong
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Tuesday February 11th 2020
1.051
1.013
5.1%
3.7
4.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg American - Pale Ale2.8 kg Pale Ale 37 3.5 51.9%
1 kg American - Pilsner1 kg Pilsner 37 1.8 18.5%
1.60 kg American - Wheat1.6 kg Wheat 38 1.8 29.6%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Centennial10 g Centennial Hops Pellet 10 Whirlpool at 87 °C 30 min 1.61 50%
5 g Mosaic5 g Mosaic Hops Pellet 12.5 Whirlpool at 87 °C 30 min 1.01 25%
5 g Chinook5 g Chinook Hops Pellet 13 Whirlpool at 87 °C 30 min 1.05 25%
20 g / $ 0.00
 
Yeast
White Labs - Brettanomyces Bruxellensis WLP650
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Benny's water 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
26 L Temperature 75 °C 69 °C 62 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.2
Mash volume with grains 19.8
Grain absorption losses -5.4
Remaining sparge water volume 16.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 26
Boil off losses -5.7
Post boil volume (equipment estimates 20.3 L) 23
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 22.9
Total: 32.3  
Equipment Profile Used: System Default
 
Notes

sparage and recirculate 14:57 to 15:40
heat up 14:45 to 14:55
Boil 15:58 to 16:58
Chill down and whirlpool 16:59 to 17:32

OG : 1.05 pitched yeast on 5-1-2020
ferment in keg to 1.016 and re-boiled (on99)
re pitched US05 ferment to 1.01

fucked up, tasted so oxidise and brett is slower ferment can sit for longer (remarks : need deep clean for the keg and better steam)

worth to retry if have more brett strain

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  • Last Updated: 2020-03-29 03:44 UTC