Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
6.60 lb |
Franco-Belges Pilsen Malt6.6 lb Franco-Belges Pilsen Malt |
|
34.8 |
1 |
35.3% |
|
3.70 lb |
Pilsner (BE)3.7 lb Pilsner (BE) |
|
36.8 |
1 |
19.8% |
|
2.80 lb |
Munich (DE)2.8 lb Munich (DE) |
|
36.8 |
9 |
15% |
|
1.80 lb |
Belgian Candi Syrup - Dark1.8 lb Belgian Candi Syrup - Dark |
|
31.8 |
80 |
9.6% |
|
14.40 oz |
Red Wheat (US)14.4 oz Red Wheat (US) |
|
37.7 |
2 |
4.8% |
|
14.40 oz |
Honey 14.4 oz Honey |
|
41.7 |
2 |
4.8% |
|
14.40 oz |
Acidulated Malt (DE)14.4 oz Acidulated Malt (DE) |
|
26.8 |
3 |
4.8% |
|
11.20 oz |
Franco-Belges Vienna Malt11.2 oz Franco-Belges Vienna Malt |
|
29.8 |
3 |
3.7% |
|
3.20 oz |
Special B (BE)3.2 oz Special B (BE) |
|
33.8 |
115 |
1.1% |
|
3.20 oz |
Aromatic (BE)3.2 oz Aromatic (BE) |
|
37.7 |
33 |
1.1% |
|
299.20 oz / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.90 oz |
Perle (US)0.9 oz Perle (US) Hops |
|
Pellet |
7.75 |
First Wort
|
90 min |
22.18 |
32.1% |
|
1 oz |
Tettnanger (DE)1 oz Tettnanger (DE) Hops |
|
Pellet |
4.5 |
First Wort
|
40 min |
14.31 |
35.7% |
|
0.90 oz |
Strisselspalt (FR)0.9 oz Strisselspalt (FR) Hops |
|
Pellet |
1.3 |
Boil
|
15 min |
1.68 |
32.1% |
|
2.80 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.90 oz |
Perle (US) (Pellet) 0.89999999794131 oz Perle (US) (Pellet) Hops |
|
22.18 |
32.1% |
|
1 oz |
Tettnanger (DE) (Pellet) 0.99999999771257 oz Tettnanger (DE) (Pellet) Hops |
|
14.31 |
35.7% |
|
0.90 oz |
Strisselspalt (FR) (Pellet) 0.89999999794131 oz Strisselspalt (FR) (Pellet) Hops |
|
1.68 |
32.1% |
|
2.80 oz
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
Servomyces Yeast Nutrient
|
|
Other |
Boil |
10 min. |
|
2.50 lb |
Sour Cherries (Frozen)
|
|
Flavor |
Secondary |
21 days |
|
2 oz |
American Oak Cubes (Med-Heavy Toast)
|
|
Flavor |
Secondary |
28 days |
Target Water Profile
Balanced Profile
Notes
Tart Brett Quad with raisins and aged on Pappy bourbon soaked oak with sour cherries.
Chill wort to 100 F.
Pre acidify wort using lactic acid to PH: 4.0.
Pitch 500 ml l.brevis culture starter and blanket wort with C02 for 2-3 days until a PH of 3.4 is achieved.
Boil wort and add hops as indicated.
Chill to 70F and pitch 2000 ml Brett Starter.
Ferment for two weeks or until a stable final gravity is reached.
Transfer to secondary over sour cherries. Adding oak until desired flavor profile is achieved.
Transfer to keg under pressure and age for 4 months.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-01-01 23:58 UTC
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|
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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