edutrinanes
Member
Hello guys, next week I´m going to brew this recipe. It´s a saison brett and my idea it´s bottling with brett like the mad fermentationist do here . Anyone have done this before?? and how it turns?? I´m so afraid of bombing bottles!!!!
Recipe: Brett Saison
Brewer: Edu
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (30,0)
Recipe Specifications
--------------------------
Boil Size: 14,18 l
Post Boil Volume: 11,18 l
Batch Size (fermenter): 10,00 l
Bottling Volume: 10,50 l
Estimated OG: 1,054 SG
Estimated Color: 10,2 EBC
Estimated IBU: 22,6 IBUs
Brewhouse Efficiency: 65,00 %
Est Mash Efficiency: 70,1 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
2,09 kg Pilsner (Weyermann) (3,3 EBC) Grain 1 81,0 %
0,39 kg Vienna Malt (Weyermann) (5,9 EBC) Grain 2 15,0 %
0,05 kg Caramel/Crystal Malt - 60L (118,2 EBC) Grain 3 2,0 %
15,00 g Hallertauer Hersbrucker [4,00 %] - Boil Hop 4 15,3 IBUs
10,00 g Styrian Goldings [5,40 %] - Boil 15,0 mi Hop 5 6,9 IBUs
0,05 kg Sugar, Table (Sucrose) [Boil for 5 min]( Sugar 6 2,0 %
10,00 g Saaz [3,75 %] - Boil 1,0 min Hop 7 0,4 IBUs
1,0 pkg Belgian Saison III Yeast (White Labs #WL Yeast 8 -
1,0 pkg Brettanomyces Bruxellensis (White Labs # Yeast 9 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 2,58 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14,00 l of water at 68,4 C 65,5 C 60 min
Sparge: Fly sparge with 2,71 l water at 75,6 C
Notes:
------
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=R2PDQG3
Recipe: Brett Saison
Brewer: Edu
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (30,0)
Recipe Specifications
--------------------------
Boil Size: 14,18 l
Post Boil Volume: 11,18 l
Batch Size (fermenter): 10,00 l
Bottling Volume: 10,50 l
Estimated OG: 1,054 SG
Estimated Color: 10,2 EBC
Estimated IBU: 22,6 IBUs
Brewhouse Efficiency: 65,00 %
Est Mash Efficiency: 70,1 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
2,09 kg Pilsner (Weyermann) (3,3 EBC) Grain 1 81,0 %
0,39 kg Vienna Malt (Weyermann) (5,9 EBC) Grain 2 15,0 %
0,05 kg Caramel/Crystal Malt - 60L (118,2 EBC) Grain 3 2,0 %
15,00 g Hallertauer Hersbrucker [4,00 %] - Boil Hop 4 15,3 IBUs
10,00 g Styrian Goldings [5,40 %] - Boil 15,0 mi Hop 5 6,9 IBUs
0,05 kg Sugar, Table (Sucrose) [Boil for 5 min]( Sugar 6 2,0 %
10,00 g Saaz [3,75 %] - Boil 1,0 min Hop 7 0,4 IBUs
1,0 pkg Belgian Saison III Yeast (White Labs #WL Yeast 8 -
1,0 pkg Brettanomyces Bruxellensis (White Labs # Yeast 9 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 2,58 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14,00 l of water at 68,4 C 65,5 C 60 min
Sparge: Fly sparge with 2,71 l water at 75,6 C
Notes:
------
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=R2PDQG3