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 |