Brett Sacch Hoppy

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Recipe Specifics:

Type: All Grain
SRM: 3.6
IBUS: 48.2
Batch Size: 6.0 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 64.00 %

Notes:

Turns out this wasn’t Brett all along!

Only 64% mash efficiency. Turns out my rollers were not gaped properly on my mill. I bought this feeler gauge and tightened up the rollers to 0.35 inch (0.88 mm), this brought my efficiency back up to 75% for future batches.

Final Numbers:

Original Gravity: 1.046
Final Gravity: 1.005
ABV: 5.4%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 35 Seconds Pure Oxygen

Water Profile:

 

Amt Name Type # %/IBU
5.20 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1
3.60 g Calcium Chloride (Mash 60.0 mins) Water Agent 2
3.20 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3
5.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 7
3.50 g Calcium Chloride (Boil 60.0 mins) Water Agent 8
3.10 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 9

 

Reverse Osmosis Water Tap Water Gypsum (gram/gal) Epsom Salt (gram/gal) Calcium Chloride (gram/gal)
Yes No 1.15 0.7 0.8

 

Calcium Magnesium Sodium Sulfate Chloride Bicarbonate Cations Anions Total Hardness Alkalinity RA S04/CI Ratio
129.2 18.2 8 242.7 106 16 8.3 8.3 398 13 -90 2.3

 

 Mash/Grain Profile:

Mash In Add 4.50 gal of water at 161.8 F 149.0 F 60 min

Batch sparge with 2 steps (Drain mash tun , 4.37 gal) of 190 F water

Amt Name Type # %/IBU
10 lbs Organic 2-Row (2.0 SRM) Grain 4 83.3 %
2 lbs Oats, Flaked (1.0 SRM) Grain 5 16.7 %

Boil Ingredients:

Amt Name Type # %/IBU
10.00 g Columbus (Tomahawk) [14.00 %] – Boil 60.0 min Hop 6 20.3 IBUs
5.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 7
3.50 g Calcium Chloride (Boil 60.0 mins) Water Agent 8
3.10 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 9
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 10
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 11
28.35 g Centennial (30 Minute Hop Stand) [10.00 %] – Boil 0 min Hop 12 8.2 IBUs
28.35 g Citra (30 Minute Hop Stand) [12.00 %] – Boil 0 min Hop 13 9.9 IBUs
28.35 g Mosaic (30 Minute Hop Stand) [12.00 %] – Boil 0 min Hop 14 9.9 IBUs

Fermentation:

Starter: Yes, made a starter the morning of brew day

Yeast: 4 ounces WLP002 English Ale Yeast slurry 2nd generation + 1.5 ounces WLP644 White Labs Brettanomyces bruxellensis Trois 3rd generation

Temperature: Put in fridge at 64 for first 24 ours then set to 67. Raised to 69 after about a week.

Dry Hopping:

7 Days at 69 degrees in a hop bag in a purged keg, then put keg in keezer without removing the dry hops.

Amt Name Type # %/IBU
35.00 g Simcoe [13.00 %] – Dry Hop 0.0 Days Hop 17 0.0 IBUs
28.00 g Citra [12.00 %] – Dry Hop 0.0 Days Hop 18 0.0 IBUs
28.00 g Mosaic [12.00 %] – Dry Hop 0.0 Days Hop 19 0.0 IBUs

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