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100% Brett Claussenii

Method: BIAB
Style: Brett Beer
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 184 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)

Created: Friday June 1st 2018

Original Gravity:

1.056

Final Gravity:

1.012

ABV (standard):

5.7%

IBU (tinseth):

22.2

SRM (morey):

4.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
20 lb	American - Pale 2-Row20 lb Pale 2-Row	37	1.8	83.3%
4 lb	American - White Wheat4 lb White Wheat	40	2.8	16.7%
24 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28 g	Sterling28 g Sterling Hops	Pellet	8.7	Boil	50 min	15.43	28.6%
14 g	Mount Hood14 g Mount Hood Hops	Pellet	4.8	Boil	50 min	4.26	14.3%
14 g	Mount Hood14 g Mount Hood Hops	Pellet	4.8	Boil	5 min	0.89	14.3%
14 g	Sterling14 g Sterling Hops	Pellet	8.7	Boil	5 min	1.62	14.3%
14 g	Sterling14 g Sterling Hops	Pellet	8.7	Boil	0 min		14.3%
14 g	Mount Hood14 g Mount Hood Hops	Pellet	4.8	Boil	0 min		14.3%
98 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
56 g	Sterling (Pellet) 56 g Sterling (Pellet) Hops	17.05	57.2%
42 g	Mount Hood (Pellet) 42 g Mount Hood (Pellet) Hops	5.15	42.9%
98 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Sparge	--	154 °F	60 min

Yeast

White Labs - Brettanomyces Claussenii WLP645

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	85 - 95 °F	Starter:	No
Fermentation Temp:	80 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
65	11	67	20	97	21
Mash Chemistry and Brewing Water Calculator

Notes

2L lacto starter from nancy yogurt used to kettle sour before boiling/hopping. (1/2)

Actual yeast Wyeast Brett C

Non sour 1/2:
6/18/18:

OG: 1.056
pH 5.40
6/29/18:
-SG 1.011, very cloudy, very tasty

7/21/18:
-bottled
-FG 1.007
-pH 4.15
-tastes like rubber (what happened over those 4 weeks?)

-9/18
Rubber flavor somewhat faded. Still not great.

Kettle-sour 1/2:
6/18/18
1/2 inoculated with lacto starter, pH at 1 hour 4.50
6/19/18:
pH 4.1 at ~12 hours
pH 3.4 @ ~ 21 hours
brew completed decreased hop boil from 50 to 40 minutes
OG 1.049
6/29/18:
now clear, unlike the non-sour counterpart. Flavor dominated by lactic acid.
7/3/18:
FG 1.008 (probably been there for a week)
Just tastes like lactic acid with little other character

8/3/18:
-tastier
-dry hopped with 14g Mt Hood, 14g Sterling

8/10ish/18
bottled

9/8/18:
Yeast asserting itself more. Really tasty now.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2018-09-09 15:49 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

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