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100% Brett NeiPA

185 calories 15.7 g 330 ml
Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 58 liters
Post Boil Size: 52 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Wild Sensing Brewing
Calories: 185 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created Wednesday February 21st 2018
1.061
1.010
6.78%
49.99
5.1
5.69
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg United Kingdom - Golden Promise11 kg Golden Promise 37 3 88%
1 kg United Kingdom - Wheat1 kg Wheat 37 2 8%
500 g United Kingdom - Dextrine Malt500 g Dextrine Malt 33 1.8 4%
12.5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Galaxy30 g Galaxy Hops Pellet 14.25 Boil 5 min 4.13 5.6%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Boil 5 min 3.62 5.6%
30 g Yakima Valley Hops - Southern Passion30 g Yakima Valley Hops - Southern Passion Hops Pellet 12 Boil 5 min 3.48 5.6%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Whirlpool at 80 °C 30 min 14.25 9.3%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 30 min 12.5 9.3%
50 g Yakima Valley Hops - Southern Passion50 g Yakima Valley Hops - Southern Passion Hops Pellet 12 Whirlpool at 80 °C 30 min 12 9.3%
100 g Yakima Valley Hops - Southern Passion100 g Yakima Valley Hops - Southern Passion Hops Pellet 12 Dry Hop 5 days 18.5%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Dry Hop 3 days 9.3%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 9.3%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Dry Hop 1 days 9.3%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop 1 days 9.3%
540 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
40 L Temperature of strike water Infusion 75 °C --
Temperature 68 °C 90 min
30 L Fly Sparge 75 °C 30 min
Starting Mash Thickness: 3.2 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Other Boil 15 min.
1 tbsp Yeast nutrient Other Boil 15 min.
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
Yes
Fermentation Temp:
26 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 1497 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Nordstrand (Skullerud), Oslo, Norway
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

aim of 1497 billion cells

Ferment @ 26-29c

Step 1
1L 1.036 DME wort.
Full spinn on the stirplate for 5 days, cool for 2days.
Decant in to an lab bottle.
Some cells are still in suspension.

Step 2
3L 1.036 DME wort.
Pitch the slurry (0.5L) in to 5L Erlenmeyer flask with 3L wort. Slow on stirplate for 7 days. cool for 3 days and decant.

Step 3
pitch the slurry in a clean 5L Erlenmeyer flask,
top of with 1.04 wort to 4.5L
Slow on stirplate for 3 days, off. and then put a bung with airlock for 7-14 days.

Ferment hot 26-29c

Wait and now we got 1400 billion cells <3

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-05-30 11:11 UTC
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