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Et tu Brute?

Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 65% (brew house)
Source: aboman
Calories: 117 calories (Per 12oz)
Carbs: 6.3 g (Per 12oz)

Created: Sunday July 8th 2018

Original Gravity:

1.037

Final Gravity:

1.001

ABV (standard):

4.7%

IBU (tinseth):

45.1

SRM (morey):

3.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	American - Pale 6-Row3 lb Pale 6-Row	35	1.8	35.3%
2.75 lb	Belgian - Pilsner2.75 lb Pilsner	37	1.6	32.4%
2 lb	United Kingdom - Maris Otter Pale2 lb Maris Otter Pale	38	3.75	23.5%
0.50 lb	American - White Wheat0.5 lb White Wheat	40	2.8	5.9%
2 oz	German - Acidulated Malt2 oz Acidulated Malt	27	3.4	1.5%
2 oz	German - Acidulated Malt2 oz Acidulated Malt - (late boil kettle addition)	27	3.4	1.5%
8.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Hallertau Blanc10 g Hallertau Blanc Hops	Pellet	9.9	Boil	15 min	7.39	7.1%
10 g	Mandarina Bavaria10 g Mandarina Bavaria Hops	Pellet	10.7	Boil	15 min	7.99	7.1%
30 g	Hallertau Blanc30 g Hallertau Blanc Hops	Pellet	9.9	Whirlpool at 200 °F	20 min	14.27	21.4%
30 g	Mandarina Bavaria30 g Mandarina Bavaria Hops	Pellet	10.7	Whirlpool at 200 °F	20 min	15.42	21.4%
30 g	Hallertau Blanc30 g Hallertau Blanc Hops	Pellet	9.9	Dry Hop	Day 5		21.4%
30 g	Mandarina Bavaria30 g Mandarina Bavaria Hops	Pellet	10.7	Dry Hop	Day 5		21.4%
140 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
70 g	Hallertau Blanc (Pellet) 70 g Hallertau Blanc (Pellet) Hops	21.66	49.9%
70 g	Mandarina Bavaria (Pellet) 70 g Mandarina Bavaria (Pellet) Hops	23.41	49.9%
140 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 gal		Infusion	--	140 °F	20 min
0.6 gal	2.2 quarts @boil	Temperature	--	150 °F	60 min
5.1 gal		Sparge	--	168 °F	10 min
Starting Mash Thickness: 1.55 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish Moss		Fining	Boil	10 min.
1 tsp	Amylaise enzyme		Other	Primary	7 days

Yeast

White Labs - Saccharomyces "Bruxellensis" Trois WLP644

Amount:	1 Each	Cost:
Attenuation (custom):	95%	Flocculation:	Low
Optimum Temp:	70 - 85 °F	Starter:	Yes
Fermentation Temp:	72 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 96 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Gypsum: 6g Epsom salt: 4.5g Calcium chloride: 3.5g mash only. water record: B7TV3X0
Mash Chemistry and Brewing Water Calculator

Notes

A little experiment to use up some ingredients as well as trying this new style.

Step mash to do ensure even more fermentability of the wort, trying to get this to 1.000 pretty much...

*2 oz of the acidulated malt is a late addition, add at the last 20 min of the mash! (lets drop the ph of this beer a little).

Using Hallertau Blanc and Mandarina bavaria to get a winey-orangey thing going.. MIMOSA!

Enzyme goes in carboy... same time as yeast?

Last Updated and Sharing

250

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Brews

Public: Yup, Shared
Last Updated: 2018-07-15 13:32 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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