Kamut Rice 100% Brett

Taste Results

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Hop Oil Information and Taste Metrics

Recipe Specifics:

Type: All Grain
SRM: 3.9
IBUS: 29.7
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal

Notes:

No temperature control at all on this one, fermented at room temperature, averaged around 68 F.

I used flaked organic kamut and rice from Shiloh Farms. Kamut has a really high protein to fat ratio.

No whirlpool additions in this beer.

Final Numbers:

Original Gravity: 1.038
Final Gravity: 1.004
ABV: 4.4%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 40 Seconds Pure Oxygen

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 148.5 Total Hardness: 300
Gypsum (gram/gallon): 1 Calcium Chloride (gram/gallon): 0.8 Total Bicarbonate: 16 Total Alkalinity: 13
Epsom Salt (gram/gallon): 0 Total Calcium: 120 Total Cations: 6.3 Total RA: -72
Sea Salt (gram/gallon): 0 Total Magnesium: 0 Total Anions: 6.3 S04:Cl Ratio: 1.4

Mash/Grain Profile:

Mash at 159.0 F for 60 Minutes

Amt Name Type # %/IBU
6 lbs 8.0 oz Organic 2-Row (2.0 SRM) Grain 3 68.4 %
2 lbs Kamut, Flaked (5.0 SRM) Grain 4 21.1 %
1 lbs Rice, Flaked (1.0 SRM) Grain 5 10.5 %

 

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
4.00 g Calcium Chloride (Boil 60.0 mins) Water Agent 8
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 9
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 10
28.00 g Columbus (Tomahawk) [14.00 %] – Boil 5.0 min Hop 11 9.5 IBUs

 

Fermentation:

Starter: No

Yeast: WLP645 Brettanomyces claussenii

Temperature: Ambient 68 F Average

Dry Hopping:

At 68 F for 6 days, all hops in one dose and left in the keg permanently.

Amt Name Type # %/IBU
70.00 g Citra [12.00 %] – Dry Hop 0.0 Days Hop 13 0.0 IBUs
15.00 g Columbus (Tomahawk) [14.00 %] – Dry Hop 0.0 Days Hop 14 0.0 IBUs

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