Dionysus Sour Blonde/Brett

Method: All Grain
Style: Brett Beer
Boil Time: 120 min
Batch Size: 67 gallons (ending kettle volume)
Pre Boil Size: 73 gallons
Pre Boil Gravity: 12.3 °P (recipe based estimate)
Efficiency: 81% (ending kettle)
Calories: 182 calories (Per )
Carbs: 22.6 g (Per )

Created: Sunday April 1st 2018

Original Gravity:

13.4 °P

Final Gravity:

4.8 °P

ABV (standard):

4.7%

IBU (tinseth):

5.1

SRM (morey):

4.0

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
54 lb	American - Pale 2-Row54 lb Pale 2-Row	37	1.8	45%
24 lb	American - White Wheat24 lb White Wheat	40	2.8	20%
24 lb	Belgian - Unmalted Wheat24 lb Unmalted Wheat	36	2	20%
18 lb	German - Vienna18 lb Vienna	37	4	15%
120 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.15 oz	CTZ1.15 oz CTZ Hops		Pellet	15.5	Boil	60 min	5.07	100%
1.15 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.15 oz	CTZ (Pellet) 1.1499999973695 oz CTZ (Pellet) Hops		5.07	100%
1.15 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
34.8 gal		Infusion	--	158 °F	10 min
	Vorlauf	Temperature	--	158 °F	30 min
56 gal		Fly Sparge	--	175 °F	120 min
Starting Mash Thickness: 1.16 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
57 ml	Phosphoric Acid	Water Agt	Mash	2 hr.
15.75 g	CaCl	Water Agt	Mash	1 hr.
2.90 g	Epsom	Water Agt	Mash	1 hr.
12.25 g	Gypsum	Water Agt	Mash	1 hr.
5.50 g	NaCl	Water Agt	Mash	1 hr.
0.08 oz	Yeast X	Other	Boil	10 min.

Yeast

Imperial Yeast - A20 Citrus

Amount:	1 Each	Cost:
Attenuation (custom):	70%	Flocculation:	Low
Optimum Temp:	67 - 80 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 2548 B cells required

Brett Vrai

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 2548 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
55	10	25	50	60	100
ZCTBTX6
Mash Chemistry and Brewing Water Calculator

Notes

This is a 2 bbl batch that I plan on mashing in the same tun but splitting between the HLT and the kettle. After terminal transfer into red wine barrels and dose with Brett Vrai.

View Count: 507
Brew Count: 0
Last Updated: 2018-04-11 13:19 UTC

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