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Y tymor bach

Method: BIAB
Style: Belgian Specialty Ale
Boil Time: 30 min
Batch Size: 6 liters (fermentor volume)
Pre Boil Size: 8.52 liters
Post Boil Size: 7.1 liters
Pre Boil Gravity: 1.018 (recipe based estimate)
Post Boil Gravity: 1.022 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 65 calories (Per 330ml)
Carbs: 5.1 g (Per 330ml)

Created: Thursday June 13th 2019

Original Gravity:

1.022

Final Gravity:

1.003

ABV (standard):

2.5%

IBU (tinseth):

23.5

SRM (mosher):

5.3

Mash pH

5.5

Cost $

n/a

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Brew Log History

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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
500 g	Gladfield - Pilsner Malt500 g Pilsner Malt	$ 0.00 / kg $ 0.00	37.7	1.93	83.3%
50 g	AU - Pearl Spelt50 g Pearl Spelt	$ 0.00 / g $ 0.00	35	8.06	8.3%
50 g	Bestmalz - Rye Malt50 g Rye Malt	$ 0.00 / kg $ 0.00	38	3.1	8.3%
600 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 g	Saaz3 g Saaz Hops	Leaf/Whole	3.5	Mash	90 min	1.07	26.8%
2.73 g	Magnum2.73 g Magnum Hops	Pellet	12.3	Boil	60 min	18.89	24.4%
5.45 g	Saaz5.45 g Saaz Hops	Leaf/Whole	3.5	Boil	10 min	3.54	48.7%
11.18 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
8.45 g	Saaz (Leaf/Whole) 8.45 g Saaz (Leaf/Whole) Hops	4.61	75.5%
2.73 g	Magnum (Pellet) 2.73 g Magnum (Pellet) Hops	18.89	24.4%
11.18 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9 L		Strike	64 °C	64 °C	90 min

Other Ingredients

Amount	Name	Type	Use	Time
0.14 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	90 min.
0.27 each	Camden Tablet	Water Agt	Mash	90 min.
0.14 tsp	Gypsum	Water Agt	Mash	90 min.

Yeast

- fbsville - Blend 001

Amount:	0.50 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Low
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 25 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 100.1 g Temp: 18 °C CO₂ Level: 3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
70.2	1	5	71.2	73	13
Mash Chemistry and Brewing Water Calculator

Notes

Boil the milled spelt separately with 1 - 1.5 litres until it becomes creamy. Add to the strike water before the other grains.

Start fermentation at 18°C and let it free rise. Keep ambient temp at 20°C and just use a foil lid for the fermenter until fermentation slows, then add the airlock.

Things for the future:
------------------
Work out how long to store in bulk until the brett flavour develops, then dry hop part of the batch

Last Updated and Sharing

1,054

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Brews

Public: Yup, Shared
Last Updated: 2025-12-29 23:03 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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Y tymor bach

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