Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
2 oz |
East Kent Goldings2 oz East Kent Goldings Hops |
|
Pellet |
4 |
Mash
|
0 min |
3.75 |
100% |
|
2 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
2 oz |
East Kent Goldings (Pellet) 1.9999999954251 oz East Kent Goldings (Pellet) Hops |
|
3.75 |
100% |
|
2 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3.25 gal |
|
Infusion |
-- |
145 °F |
60 min |
|
6.5 gal |
|
Fly Sparge |
-- |
170 °F |
60 min |
Starting Mash Thickness:
1.3 qt/lb
|
Yeast
|
White Labs - Brettanomyces Bruxellensis Trois WLP644
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
85%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
70 - 85 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
70 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
199 B cells required
|
|
|
Omega Lactobacillus Blend
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
70 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
199 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Notes
Steps
- 1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.
- Mash in at 145°f for 60 minutes; if hops have to be used, then make sure to add the hops to the mash.
- Sparge as normal.
- Bring the wort to a boil and then turn the heat off.
- Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion.
- Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.
- After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the Lactobacillus before adding the WLP644 Trois is optional; see kettle souring). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.
- Rack or transfer off as normal to bottles or a keg.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-11-09 23:05 UTC
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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 $ |
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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