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Bret & Jemaine

176.82 calories 15.97 g
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Beer Stats
Method: BIAB
Style: Brett Beer
Boil Time: 60 min
Batch Size: 10 liters (ending kettle volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Siggobaldus
Calories: (Per )
Carbs: (Per )
Created Tuesday June 11th 2019
1.058
1.011
6.26%
64.92
11.48
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg American - Pale 2-Row1 kg Pale 2-Row 37 1.8 37.4%
1.47 kg German - Pilsner1.466 kg Pilsner 38 1.6 54.8%
100 g American - Caramel / Crystal 150L100 g Caramel / Crystal 150L 33 150 3.7%
108 g American - Caramel / Crystal 40L108 g Caramel / Crystal 40L 34 40 4%
2.67 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Huell Melon10 g Huell Melon Hops Pellet 7.2 Boil 60 min 20.65 33.3%
10 g Hallertau Blanc10 g Hallertau Blanc Hops Pellet 10 Boil 40 min 25.17 33.3%
10 g Comet10 g Comet Hops Pellet 11 Boil 20 min 19.1 33.3%
30 g / $ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
15 L No Sparge Infusion 65 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 g Protafloc Fining Boil 15 min.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
1 tsp Acetic acid Water Agt Bottling 0 min.
 
Yeast
White Labs - Brettanomyces Lambicus WLP653
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 50 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total mash water needed 18.7
Grain absorption losses -2.7
Starting boil volume 16
Boil off losses -6
Amount in kettle at end of boil 10
Hops absorption losses -0.2
Estimated amount in fermentor 9.9
Total: 18.7  
Equipment Profile Used: System Default
Author: Siggobaldus, Method: BIAB, Style: Brett Beer, ABV 6.26%, IBU 64.92, SRM 11.48, Fermentables: (Pale 2-Row, Pilsner, Caramel / Crystal 150L, Caramel / Crystal 40L) Hops: (Huell Melon, Hallertau Blanc, Comet) Other: (Protafloc, Wyeast - Beer Nutrient, Acetic acid)
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  • Public: Yup, Shared
  • Last Updated: 2019-06-13 11:24 UTC