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Old 05-26-2014, 03:13 PM   #1
hoptualBrew
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Default Belgian Brett Blonde

Recipe Type: All Grain
Yeast: WLP644
Yeast Starter: 1750
Batch Size (Gallons): 5
Original Gravity: 1.048
Final Gravity: 1.006
IBU: 30
Boiling Time (Minutes): 75
Color: 6
Primary Fermentation (# of Days & Temp): 14 at 70 F
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): 7 at 36 F
Tasting Notes: See below

Secondary Fermentation (# of Days & Temp): 7 @ 36 F cold condition, transfer to serving vessel or bottle and let condition 6 weeks.
Tasting Notes: Slightly sweet maltiness, tart citrus, ripe fruit, earthy character, mixed ripe tropical fruit. Won 1st place BOS at Peach State Brewoff earlier this year with score of 41.5.

Ingredients & Process:

8.0 lb (74.07 %) Pale Malt
1.0 lb (9.26 %) Flaked Wheat
0.85 lb (7.87 %) Munich 20L
0.75 lb (6.94 %) Rye Malt
0.20 lb (1.85 %) Acidulated Malt

RO water with salt additions to "House" profile
1.25 qt/lb
Mash pH to 5.2
Mash temp 150 F for 60 min

1.0 oz Saaz FWH
1.0 oz Saaz 30 min
0.5 oz Saaz 10 min
0.5 oz Saaz 0 min

Young, this beer will be very forward with ripe tropical fruit, and little to no earthy Brett character. This beer really opens up around 8 weeks of age and continues to gain complexity and balance over several months. I am about to rebrew this recipe with some minor tweeks and throw the batch on raspberries for summer pool drinking. Cheers!

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Old 08-26-2014, 03:46 AM   #2
captgus
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What salt additions and amounts did you add to your water?

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