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Brunchies clone

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 33.89 liters
Post Boil Size: 29 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 91%
Calories: 200 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)

Created: Thursday July 4th 2024

Original Gravity:

1.066

Final Gravity:

1.009

ABV (standard):

7.4%

IBU (tinseth):

21.4

SRM (morey):

9.9

Mash pH

8.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	United Kingdom - Golden Promise5 kg Golden Promise	37	3	48.8%
0.90 kg	Simpsons - Golden Naked Oats0.9 kg Golden Naked Oats	27	7	8.8%
0.80 kg	Flaked Oats0.8 kg Flaked Oats	33	2.2	7.8%
0.80 kg	Flaked Wheat0.8 kg Flaked Wheat	34	2	7.8%
0.15 kg	Maple Syrup0.15 kg Maple Syrup - (late boil kettle addition)	30	35	1.5%
0.50 kg	Maple Syrup0.5 kg Maple Syrup - (late mash tun addition)	30	35	4.9%
2 kg	Blueberry2 kg Blueberry - (late mash tun addition)	4.95	0	19.5%
0.10 kg	Lime0.1 kg Lime - (late mash tun addition)	0.45	0	1%
10.25 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Citra25 g Citra Hops	Pellet	11	Hop Stand	20 min	5.5	12.5%
25 g	El Dorado25 g El Dorado Hops	Pellet	15.7	Hop Stand	20 min	7.85	12.5%
50 g	Citra50 g Citra Hops	Pellet	11	Dry Hop	5 days		25%
50 g	El Dorado50 g El Dorado Hops	Pellet	15.7	Dry Hop	5 days		25%
50 g	HBC 63050 g HBC 630 Hops	Pellet	8	Hop Stand	20 min	8	25%
200 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
75 g	Citra (Pellet) 75 g Citra (Pellet) Hops	5.5	37.5%
75 g	El Dorado (Pellet) 75 g El Dorado (Pellet) Hops	7.85	37.5%
50 g	HBC 630 (Pellet) 50 g HBC 630 (Pellet) Hops	8	25%
200 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
31.5 L	Temperature	68 °C	68 °C	60 min
8.54083 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
70 g	Coffee		Flavor	Secondary	2 days
100 g	Slaked Lime		Flavor	Secondary	2 days

Yeast

White Labs - Saccharomyces "Bruxellensis" Trois WLP644

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Low
Optimum Temp:	21 - 29 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 202 B cells required

Omega Yeast Labs - Lactobacillus Blend OYL-605

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:	N/A
Optimum Temp:	20 - 35 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 202 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

marchal

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	50	150	90	0
Mash Chemistry and Brewing Water Calculator

Notes

metre 0.150g de sirop d'érable 10 min avant la fin d'ebu .
Faire kettle sour à 35° après la première ébullition pendant 48h, puis monter le moût à 80° , faire le hopstand puis fermenter classique. Quand primaire fini, mettre les myrtilles, attendres que ça refermente, puis ajouter Coffe,lime + DH .

70g coffe light roast floral en DH 48h + un p'tit peu de cold brew in the same time
Voir Scott janish coffee beer

Last Updated and Sharing

171

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Brews

Public: Yup, Shared
Last Updated: 2025-09-13 18:01 UTC

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.

Cost for

Gallons

Cost by

Final Yield

	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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