Recipe Type: All Grain
Yeast: WY3724 & WLP650
Yeast Starter: 1800 ML - both strains simultaneously
Batch Size (Gallons): 5.50
Original Gravity: 1.066
Final Gravity: 1.003
IBU: 30.5
Boiling Time (Minutes): 90
Color: 6.6
Primary Fermentation (# of Days & Temp): 45 Days - Start at 70 and ramp up to 90 degrees
Additional Fermentation: bottle conditioning
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Sensational beer. Big fruit (apricot), peppery phenols, big Brett funk.

7 lb 04 oz - Pilsner Malt (55.9%)
1 lb 10 oz - Vienna Malt (12.6%)
1 lb 10 oz - Munich Malt (12.6%)
1 lb 02 oz - Dark Wheat Malt (8.7%)
0 lb 11 oz - Golden Nkd Oats (5.3%)
0 lb 10 oz - Dextrose (4.9%)

0.950 Oz US Saaz (60 Mins)
0.550 Oz Citra (15 Mins)
1.000 Oz Citra ( 0 Mins )

1 Whirfloc Tablet (15 Mins)
.50 Tsp Yeast Nutrient (15 Mins)

8.2% ABV

-The key to this beer is pitching the Brett B right up front with the Saison Dupont 3724 strain. If you have never worked with #3724, be prepared. It is a stubborn and difficult strain but don't panic. You don't need to use another strain to finish it. This strain MUST be warmed to a temp of at least 85 degrees. Dont worry about the Brett at those temps. Time and temperature are key to finish the #3724. The reason you dont want to pitch a second saccro strain is because you want the earthy, apricot-y, peppery flavors. In 2-5 days, it will appear your fermentation has stalled...but it hasnt. A few days at those warms temps will fire things back up. At 5 weeks, all signs of fermentation had completed and the gravity was steady at 1.003. I did allow it to sit one extra week to be sure. At 6 weeks, you will have all of the Brett character that you have ever wanted. If you brew this one, you won't regret it...and please let me know. Id love to know how it turned out for you.