*Yacobson Baltic Brett Porter

Want no ads? Go Premium and unlock all our brewing tools!

View Recipe

Recipe Tools ▼
- Brew!
- Versions New
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print
Buy Ingredients

Method: All Grain
Style: New England Cider
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Chad Yacobsen-Zymurgy May 2012
Calories: 247 calories (Per 12oz)
Carbs: 23 g (Per 12oz)

Created Tuesday February 9th 2016

Original Gravity:

1.075

Final Gravity:

1.015

ABV (standard):

7.82%

IBU (rager):

15.24

SRM (morey):

36.67

Mash pH

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.7 lb	American - Pale 2-Row5.7 lb Pale 2-Row	37	1.8	32.7%
8 lb	German - Munich Light8 lb Munich Light	37	6	45.9%
1.1 lb	Rolled Oats1.1 lb Rolled Oats	33	2.2	6.3%
14 oz	American - Caramel / Crystal 60L14 oz Caramel / Crystal 60L	34	60	5%
14 oz	Belgian - Special B14 oz Special B	34	115	5%
7 oz	United Kingdom - Chocolate7 oz Chocolate	34	425	2.5%
7 oz	German - Carafa II7 oz Carafa II	32	425	2.5%
17.43 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
26 g	Glacier26 g Glacier Hops	Pellet	6	First Wort		7.6	61.9%
16 g	Glacier16 g Glacier Hops	Pellet	6	Boil	30 min	7.64	38.1%

Show Summary View

Amount	Variety	Time	IBU	Bill %
26 g	Glacier26 g Glacier Hops	Start	7.6	61.9%
16 g	Glacier16 g Glacier Hops	Middle	7.64	38.1%
1.48 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
gal		Infusion	151 °F	60 min
Starting Mash Thickness: 1.33 qt/lb

Yeast

White Labs - Brettanomyces Bruxellensis WLP650

Amount:	1
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	85 - 95 °F	Starter:	Yes
Fermentation Temp:	69 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 568 B cells required

Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
20% distilled, 5g CaCl, 5ml Lactic
Mash Chemistry and Brewing Water Calculator

Notes

rolled oats should be naked oats..http://www.midwestsupplies.com/maillard-malts-simpsons-golden-naked-oats.html

http://www.milkthefunk.com/wiki/Brettanomyces#Pitching_Rate_Calculators

Use blowoff tube then tinfoil (reduces pressure)

Add wood, he says you need 1-2 weeks crash to get yeast to settle, review sour book for bottle conditioning p188

69 ferment raise to 72

Oxygen as normal

2-3 weeks for ferment, 2-3 weeks to rest and undergo secondary fermentation run and ensure Gravity is done

Last Updated and Sharing

1,455

Views

Brews

Public: Yup, Shared
Last Updated: 2016-12-21 01:17 UTC

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Buy Ingredients

Want no ads? Go Premium and unlock all our brewing tools!

Brewer's Friend Home Brewing Software

View Recipe

*Yacobson Baltic Brett Porter