Funky Brett-Like NEIPA (WLP644) - Beer Recipe - Brewer's Friend

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Funky Brett-Like NEIPA (WLP644)

179 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 30 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Aaron the Elder
Calories: 179 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Wednesday November 24th 2021
1.055
1.009
6.1%
41.9
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Bairds - Maris Otter Pale Ale6 lb Maris Otter Pale Ale 37.5 2.5 75%
8 oz Root Shoot Malting - Honey Malt8 oz Honey Malt 35 9 6.3%
8 oz Gladfield - Golden Naked Oats8 oz Golden Naked Oats 32.2 1.42 6.3%
8 oz Torrified Wheat8 oz Torrified Wheat 36 2 6.3%
8 oz Valley Malt - chit malt8 oz chit malt 33 1.4 6.3%
128 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Aroma at 185 °F 10 min 21.94 33.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Aroma at 185 °F 10 min 19.91 33.3%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop 4 days 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Other Mash 0 min.
2 oz Rice hulls Water Agt Mash 0 min.
1 oz Acetic acid Water Agt Mash 0 min.
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Hold /Rest 30 min Temperature 145 °F 145 °F 30 min
2.75 gal Hold/Rest 30 min Temperature 154 °F 154 °F 30 min
2.5 gal Hold/Rest 10 min Temperature 167 °F 167 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 145 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3 12  
Mash volume with grains (equipment estimates 2.14 g | 8.6 qt) 3.64 14.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 1.58 g | 6.3 qt) 1.25 5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.33 g | 13.3 qt) 3 12  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 2.5 10  
Top off amount 1.5 6  
Going into fermentor 4 16  
Total: 4.25 17
Equipment Profile Used: System Default
 
Notes


This recipe is sized for my stovetop, and I ferment in 5 gal bucket, then go direct to bottle. I always adjust my hops to taste, and rarely use the full oz. I like the WLP644 for the funky tropical flavors. Can rack onto fruits like mango or pineapple if desired. Increase MOPA for higher gravity, if you want a stronger brew.

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Mash-In 30 min @ 145; 30 min @ 154; 10 min 167 Mash-Out

Add rice hulls at end of mash. then sparge.

30 minute boil, add whirlfloc and acetic acid last 10 min.

First 2oz hops after flameout, add hops when drops to 185F then hold for 10-15 min.

Wort will be high gravity, add water to adjust to desired gravity before pitching.

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  • Last Updated: 2021-11-29 07:36 UTC