Breton Brett

Method: BIAB
Style: Mixed-Style Beer
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Petbli
Calories: 155 calories (Per )
Carbs: 13.6 g (Per )

Created Sunday January 7th 2018

Original Gravity:

1.051

Final Gravity:

1.009

ABV (standard):

5.5%

IBU (tinseth):

31.6

SRM (morey):

8.3

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	Belgian - Pale Ale3 kg Pale Ale	38	3.4	65.2%
0.80 kg	German - Munich Light0.8 kg Munich Light	37	6	17.4%
0.40 kg	German - CaraMunich I0.4 kg CaraMunich I	34	39	8.7%
0.40 kg	Cane Sugar0.4 kg Cane Sugar	46	0	8.7%
4.60 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Centennial20 g Centennial Hops	Leaf/Whole	10	Boil	60 min	23.05	30.8%
15 g	Centennial15 g Centennial Hops	Leaf/Whole	10	Boil	15 min	8.58	23.1%
30 g	Centennial30 g Centennial Hops	Leaf/Whole	10	Dry Hop	90 days		46.2%
65 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
65 g	Centennial (Leaf/Whole) 65 g Centennial (Leaf/Whole) Hops		31.63	100.1%
65 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
23 L	Sparge w/ 4L @ 75C	Infusion	--	65 °C	--

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-High
Optimum Temp:	19 - 22 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 199 B cells required

The Yeast Bay - BRETTANOMYCES BRUXELLENSIS - STRAIN TYB184

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 199 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

userwaterprofile-9761

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	0	16	8	12	17
Mash Chemistry and Brewing Water Calculator

Notes

Add Brett Brux @ secondary with dry hops, Age for 4-5 months.

View Count: 525
Brew Count: 0
Last Updated: 2018-09-11 13:36 UTC

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