wee 2 - Beer Recipe - Brewer's Friend

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wee 2

123 calories 10.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Phillip Davis
Calories: 123 calories (Per 12oz)
Carbs: 10.3 g (Per 12oz)
Created: Saturday November 18th 2017
1.038
1.006
4.2%
31.1
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 54.8%
6 lb American - White Wheat6 lb White Wheat 40 2.8 36.5%
1 lb German - Carapils1 lb Carapils 35 1.3 6.1%
7 oz German - Acidulated Malt7 oz Acidulated Malt 27 3.4 2.7%
16.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Magnum0.65 oz Magnum Hops Pellet 15 Boil 60 min 19.3 24.5%
2 oz Azacca2 oz Azacca Hops Pellet 15 Boil 5 min 11.84 75.5%
2.65 oz / $ 0.00
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 310 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
1.5 tsp of calcium chloride and 1.5 tsp's of gypsum. Same spare idea with 6 gallons of filtered tap water and 5 directly to sparge.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.85 gal (55.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.85 gal (7.4 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.16 24.7  
Mash volume with grains 7.48 29.9  
Grain absorption losses -2.05 -8.2  
Remaining sparge water volume (equipment estimates 9.99 g | 40 qt) 10.64 42.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.85 g | 55.4 qt) 14.5 58  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 16.8 67.2
Equipment Profile Used: System Default
 
Notes

5.00 mash ph at 151 degrees F and up to 5.4 with additional fluid volume added before sparging. added salts to mash 2 hours in using same techniques.

1.040 SG

12/9/17- Tastes subtle tart with nice sac character. gravity is around 1.001-1.002 and might be nice to dry hop for a couple of weeks and then bottle.

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  • Last Updated: 2017-12-09 19:44 UTC