Biere de Brut : The Real Champagne of Beers Beer Recipe | All Grain Champagne Beer by Tylor Miranda | Brewer's Friend
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Biere de Brut : The Real Champagne of Beers

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Champagne Beer
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.7 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 90% (brew house)
Source: Tylor Miranda
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Friday July 10th 2020
1.050
1.013
4.8%
20.7
3.0
n/a
52.84
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Fermentables
Amount Fermentable Cost PPG °L Bill %
52 oz Briess - MaltGems™ Synergy Select Pilsen Malt, Briess52 oz MaltGems™ Synergy Select Pilsen Malt, Briess $ 1.89 / lb
$ 6.14 		38 1.8 46.4%
8 oz Northern Brewer - US - Northern Brewer - Flaked Maize (Corn)8 oz US - Northern Brewer - Flaked Maize (Corn) $ 1.79 / lb
$ 0.90 		39 0.8 7.1%
52 oz Briess - US - Briess - Distillers Malt52 oz US - Briess - Distillers Malt $ 1.55 / lb
$ 5.04 		37 2.4 46.4%
112 oz / $ 12.08
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Hallertau Blanc - Germany17 g Hallertau Blanc - Germany Hops $ 2.29 / oz
$ 1.37 		Pellet 7.5 Boil 15 min 8.97 28.3%
17 g Hallertau Blanc - Germany17 g Hallertau Blanc - Germany Hops $ 2.29 / oz
$ 1.37 		Pellet 7.5 Boil 1 min 0.78 28.3%
13 g Ariana - Germany13 g Ariana - Germany Hops $ 2.49 / oz
$ 1.14 		Pellet 11 Boil 15 min 10.06 21.7%
13 g Ariana - Germany13 g Ariana - Germany Hops $ 2.49 / oz
$ 1.14 		Pellet 11 Boil 1 min 0.87 21.7%
60 g / $ 5.03
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.7 gal Strike 140 °F 134 °F 80 min
Top Off 134 °F 170 °F 170 min
4.7 gal Turn the heat up to 170f. Once the temperature reaches 170f, leave for 10 minutes. Vorlauf 135 °F 170 °F 10 min
Top Off 170 °F 170 °F 1 min
1 gal Sparge 170 °F 170 °F 5 min
Starting Mash Thickness: 2.5 qt/lb
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Alpha Amylase 5ml. - Amylase Enzyme $ 5.99 / ml
$ 29.95 		Other Mash 2 min.
2 g Whirlfloc $ 0.76 / oz
$ 0.05 		Fining Boil 15 min.
13 g Calcium Chloride (dihydrate) $ 6.99 / lb
$ 0.20 		Water Agt Mash 1 hr.
5.70 gal Distilled Bottled Water $ 0.97 / gal
$ 5.53 		Other Mash 0 min.
$ 35.73
 
Yeast
Lallemand - LalBrew® CBC-1 Cask and Bottle Conditioning Ale Dry Yeast (Danstar)
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
59 - 68 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 25.82 psi       Temp: 44 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Use distilled bottled water, and add 13g of Northern Brewer Calcium Chloride, 30 minutes after the strike, to adjust the PH.

Mash PH should read 5.35 +-.025.
Mash Chemistry and Brewing Water Calculator
 
Notes

Biere de Brut is a pleasant, extra-dry, ultra-effervescent, light, delicate beer with gentle honey maltiness. Hops aromas and flavors are diverse with forward notes of passion fruit, grapefruit, pineapple, gooseberry, lemongrass, blackberries, blackcurrant, peach, pear, and white wine.

After the boil whirlpool and stand for 10 minutes.

Final gravity will be lower, and alcohol content will be higher as calculations don't account for Alpha-Amylase additive.

Recipe Photos
Biere-de-Brut.png
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-07-24 15:41 UTC
NEW Water Requirements:
Biere de Brut : The Real Champagne of Beers
Equipment Profile Used

System Default

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Biere de Brut : The Real Champagne of Beers
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Recipe Cost $ (USD)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
Cost $ Cost %
Fermentables $
Steeping Grains
(Extract Only)		 $
Hops $
Yeast $
Other $
Cost Per Barrel $ 0.00
Cost Per Pint $ 0.00
Total Cost $ 0.00
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