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Brett trial

233 calories 25.1 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Tokki Brewing
Calories: 233 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created Saturday June 4th 2016
1.070
1.019
6.64%
53.35
4.61
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 92.3%
0.50 lb United Kingdom - Maris Otter Pale0.5 lb Maris Otter Pale 38 3.75 3.8%
0.50 lb American - Munich - Light 10L0.5 lb Munich - Light 10L 33 10 3.8%
13 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz mosaic1 oz mosaic Hops Pellet 11.3 Boil 60 min 32.7 33.3%
0.50 oz citra0.5 oz citra Hops Leaf/Whole 12.9 Boil 30 min 13.04 16.7%
0.50 oz Citra0.5 oz Citra Hops Leaf/Whole 12.9 Boil 10 min 6.15 16.7%
1 oz Citra1 oz Citra Hops Leaf/Whole 12.9 Boil 1 min 1.46 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4 gal Sparge 140 °F 35 min
5.5 gal Sparge 156 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
Wyeastb 5112, Brett.bruxellensis
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Brett trial, June 4, 2016:

Heat mash water 4 gallons to 130*; Rest in mash tun for 30 mins (campden tablet added). Empty mash tun to kettle. 4 gals..bring to 150 degrees. Transfer to mash tun, add grain, stir ~ 2 minutes, temp at ~ 142 degrees. 35 minutes. Then add 1.5 gal water at boiling temp ~ 212, mix, temp at ~ 156+ degrees. Seal for ~35 minutes. Temp prior to sparge 155. Sparge with 3 - 1 gallons increments at 170 degrees to kettle.

Note: begin to drain towards grain bed before starting to adding sparge water or inserting paddle. After adding 1 gallon, gently prise grain bed, repeat until all sparge water added. Drain completely.

Total volume after sparge ~ 6.25 gallons. Start boil and add hops at recipe times. Remove from heat. cold break to ~70 degrees. OG - 1.064. (75% efficiency) 5.5 gallons. Divide into two fermentations:

2 gallon with Brett alone
3.5 gallon with Ale.

Pitch yeast.

3.5 gallon: Primary fermentation for ~5 days pitch Brett to 3.5 fermenter after racking (SG-1.006; abv 7.7%)

Secondary fermentation with Brett ~ 2 months

8/20/2016: SG on 2 gallon All Brett - 1.016. Back into fermentation. Tasting notes: drawn, nice Brett flavor, drinks very nice.

The Ale/Brett had a FG of 1.005. Bottled. Tasting notes: Not as high a total Brett flavor as the All-Brett but very nice as well.

11/4: cracked an Ale/Brett. Solid recipe. nice brett nose and aroma. Carbonation is ideal which produces a nice clear, clean body with a nice dry finish. Great example of how to do it right.

11/4: cracked an All Brett. SG = 1.010. Carbonation is still short of ideal. Try again in 2 months. Tasting notes: solid sharp brett character. Great nose with clear brett funk. Much more pronounced than the ale/brett. Nice body, clean finish. Very smooth. With carbonation, this could be entered.

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  • Public: Yup, Shared
  • Last Updated: 2016-11-05 21:15 UTC
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