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Brown Bretty (100% Brett L. Oud Bruin)

Method: BIAB
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Smashface
Calories: 254 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)

Created: Monday December 22nd 2014

Original Gravity:

1.084

Final Gravity:

1.008

ABV (standard):

10.0%

IBU (tinseth):

20.5

SRM (daniels):

17.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.25 kg	German - Vienna1.25 kg Vienna	37	4	19.3%
1.25 kg	United Kingdom - Golden Promise1.25 kg Golden Promise	37	3	19.3%
1 kg	German - Acidulated Malt1 kg Acidulated Malt - (late boil kettle addition)	27	3.4	15.4%
1 kg	United Kingdom - Munich1 kg Munich	37	6	15.4%
0.50 kg	Belgian - Aromatic0.5 kg Aromatic	33	38	7.7%
0.50 kg	United Kingdom - Crystal 60L0.5 kg Crystal 60L	34	60	7.7%
0.50 kg	United Kingdom - Wheat0.5 kg Wheat	37	2	7.7%
0.10 kg	United Kingdom - Extra Dark Crystal 120L0.1 kg Extra Dark Crystal 120L	33	120	1.5%
0.38 kg	Cherry juice0.381 kg Cherry juice	32	40	5.9%
6.48 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
50 g	Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops		Leaf/Whole	3.3	Boil	60 min	20.48	100%
50 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Hallertau Mittelfruh (Leaf/Whole)		20.48	100%
50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
23 L	Add acid malt to end of mash	Infusion	--	67 °C	180 min

Yeast

Wyeast - Brettanomyces lambicus 5526

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Medium
Optimum Temp:	16 - 24 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 516 B cells required

Brett C for bottling

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	-18 - -18 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 516 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Dextrose and Brett C Amount: 66g CO₂ Level: 2.2 Volumes

Target Water Profile

Malty and strong

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	25	75	110	50	40
5g CaCl 1.5g Epsom 2.5 salt
Mash Chemistry and Brewing Water Calculator

Notes

Build starter up to lager pitching rates (1.5). Decanted second starter and added 300ml of brewed wort, showing activity within hours. Add servomyces to primary and pitched active starter on 07.08.15 - vigorous fermentation started within 8 hours.

Cherry pie esters from Brett L. with (hopefully ) some acetic acid. Additional red fruity complexity from crystal and roasted malts.

Potential for aging half batch on sour cherries for 1-2 months.

Tested 23.08.15 - lacking cherry fruit flavors - possibly due to over-pitching. 1.012 and ph 4.58

Added 350ml of tart cherry juice.

Bottled on 2nd Jan 2016 1.008

Last Updated and Sharing

1,221

Views

Brews

Public: Yup, Shared
Last Updated: 2016-04-11 21:40 UTC

System Default

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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