Bretty Sour Ale - Beer Recipe - Brewer's Friend

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Bretty Sour Ale

151 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 151 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Thursday May 25th 2017
1.050
1.008
5.5%
11.7
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg Belgian - Pilsner3.7 kg Pilsner 37 1.6 74%
0.80 kg Belgian - Munich0.8 kg Munich 38 6 16%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 10%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Domestic Hallertau20 g Domestic Hallertau Hops Pellet 3.9 Boil 90 min 10.03 66.7%
10 g Domestic Hallertau10 g Domestic Hallertau Hops Pellet 3.9 Whirlpool 10 min 1.7 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Whirlfloc Fining Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
WLP648-Brett-Brux-TroisVrai
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Mash-In Infusion -- 50 °C 30 min
25 L Beta-Glucanase Infusion -- 62 °C 15 min
25 L Saccharification Infusion -- 65 °C 20 min
25 L Dextrine Infusion -- 72 °C 15 min
25 L Mash Out Infusion -- 77 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 22.6 L) 19.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 23
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

3 Days in add the Brett yeast.

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  • Last Updated: 2018-04-30 06:11 UTC