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#116 Leftover Strong Brett Ale

265 calories 26 carbs
Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 265 calories (Per 355mL)
Carbs: 26 g (Per 355mL)
Created Saturday May 19th 2018
1.080
1.018
8.13%
61.28
15.6
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4 kg SAB Pale Ale4 kg SAB Pale Ale 35 3 44.4%
2 kg American - Pilsner2 kg Pilsner 37 1.8 22.2%
1 kg American - Caramel / Crystal 20L1 kg Caramel / Crystal 20L 35 20 11.1%
1 kg Finland - Wheat Malt1 kg Wheat Malt 38 2 11.1%
0.4 kg German - Munich Dark0.4 kg Munich Dark 37 15.5 4.4%
0.3 kg German - CaraHell0.3 kg CaraHell 34 11 3.3%
0.2 kg United Kingdom - Crystal 90L0.2 kg Crystal 90L 33 90 2.2%
0.1 kg Belgian - Chocolate0.1 kg Chocolate 30 340 1.1%
9 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
150 g Iunga150 g Iunga Hops Pellet 11 Boil 15 min 61.28 100%
 
Mash Guidelines
Amount Description Type Temp Time
0 L Infusion 66 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Yeast
Crescat Labs - CL014 American Cream
Amount:
1
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
14 - 22 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 522 B cells required
Yeast Pitch Rate and Starter Calculator
 
Notes

30 mL Lactic acid added to the fermentation. in fortnight went down to 1.020, racked off and then Witty Pretty yeast added plus 50 g Pacifica and 50 g Mosaic for dry hopping. 1 day, cold crash, racked off again.
0.4 kg of leftover caramalt found in the freezer, extracted, concentrated and added to feed brett. Brett culture and oak cubes added.

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  • Public: Yup, Shared
  • Last Updated: 2018-05-25 08:04 UTC
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