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Beer Brut

299 calories 17.6 g 12 oz
Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 299 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created Saturday October 29th 2016
1.092
1.005
11.39%
50.57
5.06
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pilsner15 lb Pilsner 37 1.8 90.9%
1.50 lb American - Wheat1.5 lb Wheat 38 1.8 9.1%
16.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz colombus0.8 oz colombus Hops Pellet 16 Boil 60 min 43.99 44.4%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 4.69 27.8%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 5 min 1.88 27.8%
1.8 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18 qt Temperature 146 °F 90 min
Starting Mash Thickness: 1.2 qt/lb
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 625 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
If you can find Champagne, France profile use that.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.63 38.5  
Strike water volume at mash thickness of 1.2 qt/lb 4.95 19.8  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume 4.68 18.7  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.32 29.3  
Boil off losses -2.25 -9  
Hops absorption losses -0.07 -0.3  
Amount going into fermentor 5 20  
Total: 9.63 38.5
 
Notes

This beer is all in the bottling. Use the recipe above and lager for 3 weeks (week 2 as a Diacytal rest). At end of week 3 do .5 liter starter of 1.050 wort for 2 packets champagne yeast. Add to secondary fermentor and transfer. At end of 2nd ferment add silica or another fining to help clear. Let ferment for another 2 weeks at 70 F. Transfer to bottle bucket with sugar for 3.7 volumes co2. bottle into champagne bottles and crown. "Riddle" the champagne bottles over the next month. On corking day prep a frozen slush of alchohol and saltwater. Dip necks of bottles in the solution to freeze the sediment now at the top of the bottle from the "riddle". Age for 4-8 months. Pop caps and sediment should fly out. Fill lost volume with a 1:1 simple sugar solution. Cork and cage. Wait about a month to mellow. Enjoy in champagne flute.

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  • Last Updated: 2016-10-29 16:43 UTC