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Britt

215 calories 21.3 g 12 oz
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Beer Stats
Method: Extract
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.120 (recipe based estimate)
Post Boil Gravity: 1.240 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Friday January 10th 2020
1.065
1.015
6.7%
21.6
18.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 lb Dry Malt Extract - Pilsen4.2 lb Dry Malt Extract - Pilsen 42 2 44.7%
3 lb Dry Malt Extract - Munich3 lb Dry Malt Extract - Munich 42 8 32%
7.20 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
3 oz German - De-Husked Caraf III3 oz De-Husked Caraf III 32 470 2%
0.50 lb Belgian - Wheat0.5 lb Wheat 38 1.8 5.3%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 5.3%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 5.3%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 5.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Domestic Hallertau3 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 21.57 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Other Boil 15 min.
10 lb Sour Cherries Flavor Secondary 90 days
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2 Volumes
 
Target Water Profile
Chicago - North
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Steeping -- -- --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.83 g | 11.3 qt) 2.71 10.9  
Mash volume with grains (equipment estimates 2.83 g | 11.3 qt) 2.89 11.6  
Grain absorption losses (steeping) -0.27 -1.1  
Volume increase from sugar/extract (early additions) 0.56 2.2  
Pre boil volume (equipment estimates 3.11 g | 12.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.71 26.9
Equipment Profile Used: System Default
"Britt" Flanders Brown Ale/Oud Bruin beer recipe by Carl Hertz. Extract, ABV 6.65%, IBU 21.57, SRM 18.76, Fermentables: (Dry Malt Extract - Pilsen, Dry Malt Extract - Munich) Steeping Grains: (De-Husked Caraf III, Wheat, Special B, Caramel / Crystal 60L, Biscuit) Hops: (Domestic Hallertau) Other: (irish moss, Sour Cherries)
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  • Last Updated: 2020-03-02 21:38 UTC