Oak Aged Brett Old Ale - Beer Recipe - Brewer's Friend

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Oak Aged Brett Old Ale

238 calories 19.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Jeff
Calories: 238 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Saturday August 31st 2019
1.078
1.012
8.6%
32.9
22.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.72 kg Crisp Malting - Pale Ale8.72 kg Pale Ale 38 4 91.4%
0.46 kg United Kingdom - Crystal 140L0.46 kg Crystal 140L 33 140 4.8%
0.22 kg United Kingdom - Crystal 60L0.22 kg Crystal 60L 34 60 2.3%
0.14 kg United Kingdom - Pale Chocolate0.14 kg Pale Chocolate 33 207 1.5%
9.54 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g Magnum32 g Magnum Hops Pellet 12 Boil 60 min 32.92 100%
32 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (custom):
84%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
White Labs - Brettanomyces Claussenii WLP645
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
Wyeast - Brettanomyces lambicus 5526
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
16 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Mtl Tap
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
Strike water volume at mash thickness of 3 L/kg 28.6
Mash volume with grains 34.9
Grain absorption losses -9.5
Remaining sparge water volume (equipment estimates 8.7 L) 7.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 21
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

After 2 weeks in primary, racked to secondary on 1 oz american oak (pre-boiled).

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  • Last Updated: 2019-08-31 08:06 UTC