La Folie Clone * - Beer Recipe - Brewer's Friend

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La Folie Clone *

190 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Oud Bruin
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 190 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Thursday December 5th 2019
1.058
1.011
6.2%
4.4
15.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb American - Pale 2-Row9.75 lb Pale 2-Row 37 1.8 70.3%
1.50 lb American - Munich - Light 10L1.5 lb Munich - Light 10L 33 10 10.8%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 10.8%
10 oz Belgian - Unmalted Wheat10 oz Unmalted Wheat 36 2 4.5%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.6%
13.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 4.35 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz French Oak in Meritage Wine Flavor Primary 14 days
 
Yeast
White Labs - Neutral Grain Yeast WLP078
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
76 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 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) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.2 gal Strike 164 °F 152 °F 60 min
3.34 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 64 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.2 20.8  
Mash volume with grains 6.31 25.3  
Grain absorption losses -1.73 -6.9  
Remaining sparge water volume (equipment estimates 4.29 g | 17.2 qt) 3.78 15.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.51 g | 30 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.98 35.9
Equipment Profile Used: System Default
 
Notes

ferment then rack to secondary
add brett ferment for 3 months
2 weeks before finishing add wine soaked oak cubes medium roast french oak
change wine every 3 days

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  • Last Updated: 2019-12-05 04:05 UTC