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100% Brettanomyces Farmhouse

Description
Zymurgy May/June 2012

Details

Beer Style
5I Belgian-Style White (or Wit)/Belgian-Style Wheat (BA)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5.25 gal 
Boil Volume
6 gal 
Boil Time
90 min 
Maximum Extract
396.8 points
Potential Extract
277.7 points (70% from recipe)
Anticipated OG
1.053 SG
Boil SG
1.046 SG (at start of boil)
Anticipated Color
6.0 SRM     
Estimated IBU
17.9 IBU
Estimated FG
1.011 SG
Estimated Alcohol
5.6 %abv
Mash
60 m @ 152 tempF and 10 m @ 170 tempF

Style Compliance

5I Belgian-Style White (or Wit)/Belgian-Style Wheat
Original Gravity
1.044-1.050 SG
Final Gravity
1.006-1.010 SG
Alcohol
4.8-5.2 %abv
Bitterness
10.0-17.0 IBU
Color
2.0-4.0 SRM
 
OG
1.053 SG High
FG
1.011 SG High
Alcohol
5.6 %abv High
Bitterness
17.9 IBU High
Color
6.0 SRM High
Overall Compliance: 0.0%

Fermentables

Name Amount Color Potential % Grist
Rahr 2-Row 6 lb 1.7 °L 37 ppg 55.8 %
Weyermann Dark Munich 2.25 lb 9.0 °L 37 ppg 20.9 %
Weyermann Pale Wheat 12 oz 1.5 °L 39 ppg 7.0 %
Weyermann Rye 12 oz 2.6 °L 39 ppg 7.0 %
Weyermann Spelt 8 oz 2.0 °L 32 ppg 4.7 %
Simpsons Golden Naked Oats 8 oz 10.0 °L 34 ppg 4.7 %
Totals 10.8 lbs 396.8 points 100%

Fermentables

Name: Rahr 2-Row
Amount: 6 lb
Color: 1.7 °L
Potential: 37 ppg
% Grist55.8 %
Name: Weyermann Dark Munich
Amount: 2.25 lb
Color: 9.0 °L
Potential: 37 ppg
% Grist20.9 %
Name: Weyermann Pale Wheat
Amount: 12 oz
Color: 1.5 °L
Potential: 39 ppg
% Grist7.0 %
Name: Weyermann Rye
Amount: 12 oz
Color: 2.6 °L
Potential: 39 ppg
% Grist7.0 %
Name: Weyermann Spelt
Amount: 8 oz
Color: 2.0 °L
Potential: 32 ppg
% Grist4.7 %
Name: Simpsons Golden Naked Oats
Amount: 8 oz
Color: 10.0 °L
Potential: 34 ppg
% Grist4.7 %
Totals
Amount: 10.8 lbs
Potential: 396.8 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Mount Hood 0.63 oz @ 6.0 %AA (3.8 AAU) 16.2 (34.2 %) Fwh 90 min
Saaz 0.35 oz @ 3.75 %AA (1.1 AAU) 1.7 (13.2 %) Boil 10 min
Cascade 0.35 oz @ 5.75 %AA (1.8 AAU) 0 (0.0 %) Primary 7 days
Totals 1.3 oz
Hop: Mount Hood
Amount: 0.63 oz
%AA: 6.0
When: Fwh
Time: 90 min
Hop: Saaz
Amount: 0.35 oz
%AA: 3.75
When: Boil
Time: 10 min
Hop: Cascade
Amount: 0.35 oz
%AA: 5.75
When: Primary
Time: 7 days
Totals
Amount: 1.3 oz

Yeast

Name Attenuation When
Wyeast 5526 Brettanomyces lambicus 80 % Primary
Name: Wyeast 5526 Brettanomyces lambicus
Attenuation: 80 %
When: Primary
 
 

Flavorings

Name Amount When Time
Citrus Zest 0.17 oz Boil 5 min
Coriander 0.17 oz Boil 20 min
Name: Citrus Zest
Amount: 0.17 oz
When: Boil
Time: 5 min
Name: Coriander
Amount: 0.17 oz
When: Boil
Time: 20 min