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Brett Blond

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Batch size

  • 9 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 14 %/h
    Evaporation rate
  • 12 liter(s)
    Boil size
  • 7 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 73.5 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 8 liter(s)
    Mash size
  • 10.2 liter(s)
    Total mash volume

Steps

Temp Time
64 C 45 min
69 C 25 min
77 C 10 min

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Fermentables

13.6 BLG
5.6% ABV
4.3 SRM
Type Name Amount Yield EBC
Grain Mep@ Pils 1.74 kg 72% 82 % 4
Grain Simpsons - Maris Otter 0.485 kg 20.1% 81 % 6
Sugar Candi Sugar, Clear 0.145 kg 6% 78.3 % 2
Grain Casttlemalting Abbey 0.048 kg 2% 80 % 45
Sum 2.418 kg

Hops

33 IBU

Bitterness ratio 0.6 Bitter

Use for Name Amount Time Alpha acid
Boil Northern Brewer 9.3 g 60 min 11.6 %
Boil Hallertau Mittelfruh 9.3 g 15 min 3.7 %
Aroma (end of boil) Styrian Golding 9.3 g 12 min 4 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Trappist High Gravity Ale Liquid 125 ml Wyeast Labs
WLP650 - Brettanomyces bruxellensis Ale Liquid 35 ml White Labs

Extras

Type Name Amount Use for Time
Water Agent Gips 1 g Mash 70 min
Water Agent Węglan wapnia 1 g Mash 70 min

Notes

  • Ca - 50,4
    Mg - 12,7
    Na - 58
    Cl - 76,1
    SO4 - 75,3
    alk.rez, - 81,2
    primary Westvleteren Blond
    May 16, 2020, 2:48 PM

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