Brett Table Beer - Beer Recipe - Brewer's Friend

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Brett Table Beer

75 calories 2.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 60 min
Batch Size: 38 liters (fermentor volume)
Pre Boil Size: 41.5 liters
Post Boil Size: 38.5 liters
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Ash Gillman
Calories: 75 calories (Per 330ml)
Carbs: 2.9 g (Per 330ml)
Created: Sunday August 11th 2019
1.026
0.999
3.4%
22.0
3.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.85 kg New Zealand - Ale Malt3.85 kg Ale Malt 37.4 3.05 77%
1 kg New Zealand - Wheat Malt1 kg Wheat Malt 35.4 2.13 20%
0.15 kg New Zealand - Sour Grapes Malt0.15 kg Sour Grapes Malt 34 2.03 3%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5 Boil 60 min 14.8 9.7%
28 g Fuggles28 g Fuggles Hops Pellet 4.5 Boil 10 min 3.86 7.8%
56 g Fuggles56 g Fuggles Hops Pellet 4.5 Whirlpool 10 min 3.32 15.6%
240 g Saaz240 g Saaz Hops Pellet 3.5 Dry Hop Day 7 66.9%
359 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
13 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
The Yeast Bay - Saison/Brettanomyces Blend
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Medium
Optimum Temp:
21 - 26 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 235 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
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
Infusion -- 65 °C 60 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 35.2 L) 32.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44.3 L) 41.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 38.3 L) 38.5
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 38.2 L) 38
Total: 47.4  
Equipment Profile Used: System Default
 
Notes

Inspired by Le Petit Prince recipe by Jester King.
https://jesterkingbrewery.com/current-blog/le-petit-prince-homebrew-recipe

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  • Last Updated: 2020-01-31 11:47 UTC