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La Wild Ale des gens heureux

Method: All Grain
Style: Brett Beer
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 159 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)

Created: Tuesday November 26th 2019

Original Gravity:

1.049

Final Gravity:

1.007

ABV (standard):

5.6%

IBU (tinseth):

27.3

SRM (morey):

4.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
18 lb	Avangard - Pale 2 Row18 lb Pale 2 Row	37	2	76.6%
1 lb	Briess - Barley, Flaked1 lb Barley, Flaked	32.2	1.4	4.3%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	2.1%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	4.3%
2 lb	American - Vienna2 lb Vienna	35	4	8.5%
1 lb	Viking - Munich1 lb Munich	36	9.1	4.3%
23.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Yakima Valley Hops - Willamette2 oz Willamette Hops	Pellet	5	Boil	60 min	20.6	50%
2 oz	Willamette2 oz Willamette Hops	Pellet	4.5	Boil	10 min	6.72	50%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Yakima Valley Hops - Willamette (Pellet)	20.6	50%
2 oz	Willamette (Pellet)	6.72	50%
4 oz / $ 0.00

Yeast

Lallemand - LALBREW® BELLE SAISON BELGIAN SAISON-STYLE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	90%	Flocculation:	Low
Optimum Temp:	59 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 161 B cells required

White Labs - Brettanomyces Lambicus WLP653

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	85 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 161 B cells required

Lallemand - LALBREW® BELLE SAISON BELGIAN SAISON-STYLE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	90%	Flocculation:	Low
Optimum Temp:	59 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 161 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 12.6 oz Temp: 68 °F CO₂ Level: 3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Boiled whitened french oak (light roast) added to the carboy in secondary.

Last Updated and Sharing

480

Views

Brews

Public: Yup, Shared
Last Updated: 2019-11-30 20:01 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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