View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Beer Brut

Method: All Grain
Style: Experimental Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 299 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)

Created: Saturday October 29th 2016

Original Gravity:

1.092

Final Gravity:

1.005

ABV (standard):

11.4%

IBU (tinseth):

50.6

SRM (morey):

5.1

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	American - Pilsner15 lb Pilsner	37	1.8	90.9%
1.50 lb	American - Wheat1.5 lb Wheat	38	1.8	9.1%
16.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.80 oz	colombus0.8 oz colombus Hops	Pellet	16	Boil	60 min	43.99	44.4%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	5.5	Boil	15 min	4.69	27.8%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	5.5	Boil	5 min	1.88	27.8%
1.80 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.80 oz	colombus (Pellet)	43.99	44.4%
1 oz	Styrian Goldings (Pellet)	6.57	55.6%
1.80 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 qt		Temperature	--	146 °F	90 min
Starting Mash Thickness: 1.2 qt/lb

Yeast

White Labs - Pilsner Lager Yeast WLP800

Amount:	1 Each	Cost:
Attenuation (custom):	93%	Flocculation:	Med-High
Optimum Temp:	50 - 55 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 625 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
If you can find Champagne, France profile use that.
Mash Chemistry and Brewing Water Calculator

Notes

This beer is all in the bottling. Use the recipe above and lager for 3 weeks (week 2 as a Diacytal rest). At end of week 3 do .5 liter starter of 1.050 wort for 2 packets champagne yeast. Add to secondary fermentor and transfer. At end of 2nd ferment add silica or another fining to help clear. Let ferment for another 2 weeks at 70 F. Transfer to bottle bucket with sugar for 3.7 volumes co2. bottle into champagne bottles and crown. "Riddle" the champagne bottles over the next month. On corking day prep a frozen slush of alchohol and saltwater. Dip necks of bottles in the solution to freeze the sediment now at the top of the bottle from the "riddle". Age for 4-8 months. Pop caps and sediment should fly out. Fill lost volume with a 1:1 simple sugar solution. Cork and cage. Wait about a month to mellow. Enjoy in champagne flute.

Last Updated and Sharing

5,471

Views

Brews

Public: Yup, Shared
Last Updated: 2016-10-29 16:43 UTC

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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!