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*Yacobson Baltic Brett Porter

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: 22.8 g (Per 12oz)

Created: Tuesday February 9th 2016

Original Gravity:

1.075

Final Gravity:

1.015

ABV (standard):

7.8%

IBU (rager):

15.2

SRM (morey):

36.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.70 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%
1.10 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%
278.80 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
26 g	Glacier26 g Glacier Hops	Pellet	6	First Wort	0 min	7.6	61.9%
16 g	Glacier16 g Glacier Hops	Pellet	6	Boil	30 min	7.64	38.1%
42 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
42 g	Glacier (Pellet) 42 g Glacier (Pellet) Hops		15.24	100%
42 g / $ 0.00

Mash Guidelines

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

Yeast

White Labs - Brettanomyces Bruxellensis WLP650

Amount:	1 Each	Cost:
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

$ 0.00 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

2,867

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Brews

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