La Wild Ale des gens heureux - Beer Recipe - Brewer's Friend

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La Wild Ale des gens heureux

159 calories 12.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 159 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
Created: Tuesday November 26th 2019
1.049
1.007
5.6%
27.3
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Avangard - Pale 2 Row18 lb Pale 2 Row 37 2 76.6%
1 lb Briess - Barley, Flaked1 lb Barley, Flaked 32.2 1.4 4.3%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 2.1%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.3%
2 lb American - Vienna2 lb Vienna 35 4 8.5%
1 lb Viking - Munich1 lb Munich 36 9.1 4.3%
23.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Valley Hops - Willamette2 oz Willamette Hops Pellet 5 Boil 60 min 20.6 50%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 10 min 6.72 50%
4 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® BELLE SAISON BELGIAN SAISON-STYLE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
White Labs - Brettanomyces Lambicus WLP653
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
Lallemand - LALBREW® BELLE SAISON BELGIAN SAISON-STYLE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 12.6 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
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
Strike water volume at mash thickness of 1.5 qt/lb 8.81 35.3  
Mash volume with grains 10.69 42.8  
Grain absorption losses -2.94 -11.8  
Remaining sparge water volume (equipment estimates 6.03 g | 24.1 qt) 6.38 25.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.65 g | 46.6 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.5 42  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.5 g | 42 qt) 10 40  
Total: 15.19 60.8
Equipment Profile Used: System Default
 
Notes

Boiled whitened french oak (light roast) added to the carboy in secondary.

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  • Last Updated: 2019-11-30 20:01 UTC