Dry hopped Brett Farmhouse - Beer Recipe - Brewer's Friend

Dry hopped Brett Farmhouse

181 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Tuesday July 23rd 2019
1.055
1.012
5.5%
37.8
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 53%
4.50 lb Briess - White Wheat Raw4.5 lb White Wheat Raw 34.5 2 39.8%
10 oz German - Acidulated Malt10 oz Acidulated Malt 27 3.4 5.5%
2 oz American - Vienna2 oz Vienna 35 4 1.1%
1 oz Flaked Oats1 oz Flaked Oats 33 2.2 0.6%
181 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Boil 60 min 37.78 12.5%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 0 min 12.5%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 0 min 25%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Dry Hop at 65 °F 7 days 25%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Dry Hop at 65 °F 10 days 25%
8 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
East Coast Yeast - Brett Blend #9 ECY05
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
n/a
Optimum Temp:
70 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.9 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

Not sure what hops I am using yet. Will updated once I decide.

View Count: 384
Brew Count: 0
Last Updated: 2021-04-06 20:08 UTC

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