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All the Bretts (100% Brett Spelt Saison)

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Smashface
Calories: 134 calories (Per 330ml)
Carbs: 7.8 g (Per 330ml)

Created: Wednesday April 6th 2016

Original Gravity:

1.045

Final Gravity:

1.002

ABV (standard):

5.7%

IBU (tinseth):

26.7

SRM (daniels):

9.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	United Kingdom - Pale 2-Row2 kg Pale 2-Row	38	2.5	66.7%
1 kg	German - Spelt Malt1 kg Spelt Malt	37	2	33.3%
3 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Fuggles30 g Fuggles Hops	Leaf/Whole	4.5	Boil	60 min	21.22	50%
30 g	East Kent Goldings30 g East Kent Goldings Hops	Leaf/Whole	5.8	Boil	5 min	5.45	50%
60 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Fuggles (Leaf/Whole) 30 g Fuggles (Leaf/Whole) Hops	21.22	50%
30 g	East Kent Goldings (Leaf/Whole)	5.45	50%
60 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L		Infusion	--	65 °C	30 min
18 L		Infusion	--	67 °C	60 min
4 L	Acidified with Lactic Acid	Sparge	--	72 °C	20 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Servomyces		Other	Primary	1 min.

Yeast

The Yeast Bay - Amalgamation - Brett Super Blend

Amount:	1 Each	Cost:
Attenuation (custom):	95%	Flocculation:	Low
Optimum Temp:	18 - 26 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 190 B cells required

+ Brett Brux + Brett C

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	-18 - -18 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 190 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Dextrose CO₂ Level: 2.2 Volumes

Target Water Profile

Edinburgh EH3

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
10	1	4	6	13	21
No water mods except for acidification of sparge water.
Mash Chemistry and Brewing Water Calculator

Notes

Aiming for an bone dry, fruity and nutty saison.

Mash start: 7.30
Mash fin: 9.00

Boil start: 9.50
Boil end: 10.50

Brewed 10th April 2016
Pitched at 18C. Raised to 22/23C after 12 hours.

Saaz aroma oil (5ml) added.

Last Updated and Sharing

1,690

Views

Brews

Public: Yup, Shared
Last Updated: 2016-04-28 20:56 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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