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Bret & Jemaine

190 calories 17 carbs
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: 190 calories (Per 355mL)
Carbs: 17 g (Per 355mL)
Created Tuesday June 11th 2019
1.058
1.011
6.26%
64.92
11.48
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
1 kg American - Pale 2-Row1 kg Pale 2-Row 37 1.8 37.4%
1.466 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 Total      
 
Hops
Amount Variety 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%
 
Mash Guidelines
Amount Description Type Temp Time
15 L No Sparge Infusion 65 °C 60 min
 
Other Ingredients
Amount Name Type Use Time
0.3 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
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
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
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 Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 5.62 22.5  
Grain absorption losses -1.48 -5.9  
Starting boil volume 4.14 16.6  
Boil off losses -1.5 -6  
Amount in kettle at end of boil 2.64 10.6  
Hops absorption losses -0 -0  
Estimated amount in fermentor 2.64 10.6  
Total: 5.62 22.5
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