100% Brett Beer + kettle sour - Beer Recipe - Brewer's Friend

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100% Brett Beer + kettle sour

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 75 min
Batch Size: 310 gallons (fermentor volume)
Pre Boil Size: 341 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Tuesday May 26th 2015
1.057
1.014
5.6%
6.2
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
550 lb German - Pilsner550 lb Pilsner 38 1.6 92.4%
25 lb German - Munich Dark25 lb Munich Dark 37 15.5 4.2%
20 lb German - CaraFoam20 lb CaraFoam 37 1.8 3.4%
595 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Magnum8 oz Magnum Hops Pellet 12.2 Boil 75 min 6.16 100%
8 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 312.18 gal (1248.7 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 300.18 gal (1200.7 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 270.73 gal (1082.9 qt) 223.13 892.5  
Strike water volume at mash thickness of 1.5 qt/lb 223.13 892.5  
Mash volume with grains 270.73 1082.9  
Grain absorption losses -74.38 -297.5  
Remaining sparge water volume (equipment estimates 163.68 g | 654.7 qt) 192.5 770  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 312.18 g | 1248.7 qt) 341 1364  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 310 1240  
Going into fermentor 310 1240  
Total: 415.63 1662.5
Equipment Profile Used: System Default
"100% Brett Beer + kettle sour" Clone Beer recipe by tayvay. All Grain, ABV 5.59%, IBU 6.16, SRM 4, Fermentables: (Pilsner, Munich Dark, CaraFoam) Hops: (Magnum)
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  • Last Updated: 2016-01-08 23:57 UTC