Brettish Bulldog - Beer Recipe - Brewer's Friend

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Brettish Bulldog

122 calories 8 g 16 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Sitaram Shastri
Hop Utilization: 90%
Calories: 122 calories (Per 16oz)
Carbs: 8 g (Per 16oz)
Created: Sunday December 13th 2020
1.038
1.003
4.5%
32.8
9.2
5.4
691.58
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Ireks - Pale Ale Malt6.5 lb Pale Ale Malt ₹ 63.35 / lb
₹ 411.75 		36.8 2.8 86.7%
0.50 lb Crisp Malting - Flaked Torrefied Barley0.5 lb Flaked Torrefied Barley ₹ 70.16 / lb
₹ 35.08 		37.3 1.87 6.7%
0.50 lb Ireks - Munich Malt0.5 lb Munich Malt ₹ 70.16 / lb
₹ 35.08 		36.8 8 6.7%
7.50 lbs / ₹ 481.91
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Summit (17.5 AA) / 4 Ounces0.5 oz Artisan - Summit (17.5 AA) / 4 Ounces Hops ₹ 104.00 / oz
₹ 52.00 		Pellet 17.5 Boil at 208 °F 15 min 15.45 11.1%
2 oz Artisan - Cascade (6.7 AA) / 9 Ounces2 oz Artisan - Cascade (6.7 AA) / 9 Ounces Hops ₹ 71.00 / oz
₹ 142.00 		Pellet 6.7 Whirlpool at 208 °F 30 min 9.12 44.4%
2 oz Mount Hood (6 AA) / 8.8 Ounces2 oz Mount Hood (6 AA) / 8.8 Ounces Hops Pellet 6 Whirlpool at 208 °F 30 min 8.17 44.4%
4.50 oz / ₹ 194.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 each Probiotics Flavor Mash 2 days
2.22 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
1.50 g Epsom Salt Water Agt Mash 90 min.
3.16 g Gypsum Water Agt Mash 90 min.
1.81 ml Phosphoric acid Water Agt Mash 90 min.
0.25 oz Salt Water Agt Mash 90 min.
1.86 g Slaked Lime Water Agt Mash 90 min.
7.21 ml Phosphoric acid Water Agt Sparge 30 min.
7.21 ml Phosphoric acid Water Agt Sparge 15 min.
5.50 g CellarScience - FermFed ₹ 2.85 / g
₹ 15.68 		Other Boil 15 min.
0.50 g Irish Moss Fining Boil 15 min.
0.25 oz Sea Salt Flavor Boil 15 min.
₹ 15.68
 
Yeast
GigaYeast - GB - 150 Sour Cherry Funk
Amount:
200 Milliliters
Cost:
Attenuation (custom):
90%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
78 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 148 B cells required
₹ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.31 psi       Temp: 42 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal 149F Strike 149 °F 148 °F 90 min
2.5 gal 208F Sparge 208 °F 168 °F 30 min
Starting Mash Thickness: 2.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 4.69 18.8  
Mash volume with grains 5.29 21.2  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 2.92 g | 11.7 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.42 g | 25.7 qt) 7 28  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.65 g | 22.6 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.35 g | 25.4 qt) 5.5 22  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes

0) Boil for 15 mins after sparge to sterilize the wort before souring.
1) The 2nd round of acid addition is to pre-acidify the wort to 4.5pH, before souring.
2) Hold temp around 100F during the souring phase.
3) Add 70 capsules of the higher cell count probiotic - this contains some active yeast too, but it may die at the souring temp. Add all the remaining cranberry probiotic tablets after that.
4) The 2nd round of salt is during the boil after souring.

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  • Last Updated: 2021-06-06 03:15 UTC