FW3 Brett Barrel Round 5 - Beer Recipe - Brewer's Friend

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FW3 Brett Barrel Round 5

161 calories 10.6 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Flanders Red Ale
Boil Time: 35 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Alex C.
Calories: 161 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)
Created: Sunday January 15th 2017
1.050
1.004
6.1%
10.7
13.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Skagit Valley Malting - Copeland Pale12 lb Copeland Pale 33 2 53.3%
4 lb Honey4 lb Honey - (late mash tun addition) 35 2 17.8%
2 lb Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 8.9%
0.50 lb Belgian - CaraVienne0.5 lb CaraVienne 34 20 2.2%
1 lb Weyermann - CARABELGE1 lb CARABELGE 34 13.6 4.4%
1 lb German - CaraRed1 lb CaraRed 34 20 4.4%
1 lb United Kingdom - Crystal Rye1 lb Crystal Rye 33 90 4.4%
1 lb United Kingdom - Carastan (30/37)1 lb Carastan (30/37) 35 34 4.4%
22.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz YCR - Pahto1 oz Pahto Hops Pellet 16.5 Boil 10 min 10.65 100%
1 oz / $ 0.00
 
Yeast
Bootleg Biology - Funk Weapon #3
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 281 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 4.5 oz       CO2 Level: 0 Volumes
 
Target Water Profile
Glacier Water RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 8 4 1 16
RO Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal BIAB Temperature 165 °F 155 °F 60 min
1.5 gal Bucket Batch sparge Batch Sparge 175 °F 170 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.91 gal (51.65 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.91 gal (3.65 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.95 gal (63.81 qt). Suggest reducing initial water volume to 10.52 gal (42.08 qt) and adding 3.95 gal (15.81 qt) sparge/top-off. 14.47 57.9  
Heat water added to kettle (equipment estimates 14.89 g | 59.5 qt) 14.47 57.9  
Mash volume with grains (equipment estimates 14.89 g | 59.5 qt) 15.95 63.8  
Grain absorption losses (steeping) -2.31 -9.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.34 1.4  
Pre boil volume (equipment estimates 12.91 g | 51.7 qt) 12.5 50  
Boil off losses -0.88 -3.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 12 48  
Going into fermentor 12 48  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 14.47 57.9
Equipment Profile Used: System Default
 
Notes

Fifth beer going into a wheated bourbon barrel from west fork distillery, adding ~12 gallons fresh wort to the barrel (leaving trub / yeast + ~2 gallons of previous beer as a "starter"). Aiming for low bitterness due to barrel impact providing bitter tannins and brett eating tons of sugars.


Pulling 12.5 gals to finish on pluots,

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  • Last Updated: 2023-11-04 16:50 UTC