#ExperiBrett / KísérBrett - Beer Recipe - Brewer's Friend

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#ExperiBrett / KísérBrett

147 calories 9.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 47 liters
Post Boil Size: 41 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 147 calories (Per 330ml)
Carbs: 9.7 g (Per 330ml)
Created: Tuesday February 11th 2020
1.049
1.004
5.9%
34.2
10.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Vienna5 kg Vienna 37 4 55.6%
1 kg Munich Light1 kg Munich Light 37 6 11.1%
2 kg German - Pale Wheat2 kg Pale Wheat 39 1.5 22.2%
0.50 kg German - Melanoidin0.5 kg Melanoidin 37 25 5.6%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 5.6%
9 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15 Boil 60 min 22.36 20%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Boil 15 min 7.23 25%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Boil 5 min 2.32 20%
35 g Amarillo35 g Amarillo Hops Pellet 8.6 Whirlpool at 80 °C 20 min 2.26 35%
100 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g irish moss Water Agt Boil 10 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
7 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 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
30 L Sparge 52 °C 66 °C 60 min
mashout Sparge 64 °C 78 °C 10 min
17 L Fly Sparge 72 °C 72 °C 20 min
Starting Mash Thickness: 3.6 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.2 L. Suggest reducing initial water volume to 45.4 L and adding 0.8 L sparge/top-off.  
Strike water volume at mash thickness of 3.6 L/kg 32.4
Mash volume with grains 38.3
Grain absorption losses -9
Remaining sparge water volume (equipment estimates 23.7 L) 24.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.2 L) 47
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 40.2 L) 41
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 40.8 L) 40
Total: 56.9  
Equipment Profile Used: System Default
 
Notes

Kísérlet:
-5 liter: BE134 + Brett
-5 liter: Father Tibi + Brett
-5 liter: Kingster + Brett
-5 liter: M44 + Brett
-20 liter : Father Tibi vagy Kingster

+1 Angol ale élesztővel(Caskaway / Queen of Hearts)


Saison erjesztés vezetés:
beoltás: 18-19 fok (1 nap)
hagyni emelkedni 21 fokig és megtartani (2 nap)
majd hagyni emelkedni ameddig felmegy
ha nem megy fel, akkor 2-3 nap múlva 28-29 fokig melegíteni.
4-5 napig tartani, utána elengedni szobahőre és ott erjeszteni legalább 4 hónapot(de inkább 6-ot)! Ha megáll és két hétig nem változik az FG kicsit felkeverni és megnézni újra, mert a brett be tud akadozni a vége felé, nehogy a palackban újrainduljon!!

Erjesztésvezetési ötlet innen:
https://embracethefunk.com/2011/09/04/brett-saison-with-white-labs-670-wlp670/

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  • Last Updated: 2020-11-16 20:03 UTC