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Brett IPA

184 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.4 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Luccio
No Chill: 15 minute extended hop boil time
Calories: 184 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Friday August 17th 2018
1.060
1.014
6.1%
36.4
12.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.80 kg United Kingdom - Maris Otter Pale3.8 kg Maris Otter Pale 38 8.51 68.5%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 4.37 14.4%
0.80 kg German - Rye0.8 kg Rye 38 7.84 14.4%
150 g German - Acidulated Malt150 g Acidulated Malt 27 7.58 2.7%
5.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g CENTENNIAL35 g CENTENNIAL Hops Pellet 9.8 Whirlpool at 100 °C 15 min 17.15 14.9%
20 g Amarillo20 g Amarillo Hops Pellet 8.9 Whirlpool at 100 °C 15 min 8.9 8.5%
20 g Rakau20 g Rakau Hops Pellet 10.3 Whirlpool at 100 °C 15 min 10.3 8.5%
80 g Amarillo80 g Amarillo Hops Pellet 8.9 Dry Hop 4 days 34%
80 g Rakau80 g Rakau Hops Pellet 10.3 Dry Hop 4 days 34%
235 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
2.30 g Yeast Nutrient Other Boil 15 min.
1 g Calcium Chloride Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Brettanomyces Claussenii WLP645
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
Yes
Fermentation Temp:
27 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 295 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
Record ID=XJR3W1F

Gypsum : SULFATE DE CALCIUM
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Strike water : 71°C Temperature -- 68 °C 60 min
mashout Temperature -- 77 °C 10 min
14.4 L Sparge -- 77 °C --
Starting Mash Thickness: 3.063 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 17
Mash volume with grains 20.7
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 15.5 L) 14.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 25.4
Boil off losses -5.7
Post boil Volume 20.4
Hops absorption losses (whirlpool, hop stand) -0.4
Going into fermentor 20
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

IBU=30-35
peach : amarillo/galaxy/rakau


=>200g whirlpool + DH

=>prendre un autre houblon amérisant si besoin

Fermentation : profile de 20°C à 29°C sur 4 semaines

ferment at 27°C until gravity is stable, which should take about 2 to 4 weeks

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  • Public: Yup, Shared
  • Last Updated: 2018-11-18 22:16 UTC