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Brunchies clone

200 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 33.89 liters
Post Boil Size: 29 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 91%
Calories: 200 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Thursday July 4th 2024
1.066
1.009
7.4%
21.4
9.9
8.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Golden Promise5 kg Golden Promise 37 3 48.8%
0.90 kg Simpsons - Golden Naked Oats0.9 kg Golden Naked Oats 27 7 8.8%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 7.8%
0.80 kg Flaked Wheat0.8 kg Flaked Wheat 34 2 7.8%
0.15 kg Maple Syrup0.15 kg Maple Syrup - (late boil kettle addition) 30 35 1.5%
0.50 kg Maple Syrup0.5 kg Maple Syrup - (late mash tun addition) 30 35 4.9%
2 kg Blueberry2 kg Blueberry - (late mash tun addition) 4.95 0 19.5%
0.10 kg Lime0.1 kg Lime - (late mash tun addition) 0.45 0 1%
10.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Citra25 g Citra Hops Pellet 11 Hop Stand 20 min 5.5 12.5%
25 g El Dorado25 g El Dorado Hops Pellet 15.7 Hop Stand 20 min 7.85 12.5%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop 5 days 25%
50 g El Dorado50 g El Dorado Hops Pellet 15.7 Dry Hop 5 days 25%
50 g HBC 63050 g HBC 630 Hops Pellet 8 Hop Stand 20 min 8 25%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
70 g Coffee Flavor Secondary 2 days
100 g Slaked Lime Flavor Secondary 2 days
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 202 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
20 - 35 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 202 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
marchal
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 50 150 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31.5 L Temperature 68 °C 68 °C 60 min
8.54083 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 22.5
Mash volume with grains 27.5
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 14.6 L) 17.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.4
Pre boil volume (equipment estimates 31.1 L) 33.9
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Post boil Volume (equipment estimates 25.5 L) 29
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28.5 L) 25
Total: 39.9  
Equipment Profile Used: System Default
 
Notes

metre 0.150g de sirop d'érable 10 min avant la fin d'ebu .
Faire kettle sour à 35° après la première ébullition pendant 48h, puis monter le moût à 80° , faire le hopstand puis fermenter classique. Quand primaire fini, mettre les myrtilles, attendres que ça refermente, puis ajouter Coffe,lime + DH .

70g coffe light roast floral en DH 48h + un p'tit peu de cold brew in the same time
Voir Scott janish coffee beer

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  • Last Updated: 2025-09-13 18:01 UTC