100% Brett Claussenii - Beer Recipe - Brewer's Friend

100% Brett Claussenii

184 calories 17.6 g
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Beer Stats
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 )
Carbs: 17.6 g (Per )
Created: Friday June 1st 2018
1.056
1.012
5.7%
22.2
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
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.
View Count: 593
Brew Count: 0
Last Updated: 2018-09-09 15:49 UTC

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