Brew your best beer EVER. Save 5% on Brewer's Friend Premium today. Use code 5OFF. Sign Up ×

*Yacobson Baltic Brett Porter

247 calories
brewer logo
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)
Share: <EMBED>
1.075
1.015
7.82%
15.24
36.67
n/a
 
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
26 g Glacier26 g Glacier Hops Pellet 6 First Wort   7.6
16 g Glacier16 g Glacier Hops Pellet 6 Boil 30 min 7.64
 
Mash Guidelines
Amount Description Type Temp Time
--Infusion151 °F60 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
This recipe is shared.
Recipe QR Code
View Count: 1306
Brew Count: 0
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.

Back To Top Buy Ingredients
https://www.brewersfriend.com/
Copyright © 2007-2019 BrewersFriend.com - Send Feedback - Terms - RSS Feed