All Grain Yeast:
WLP644 - Brett Trois Yeast Starter:
2L Additional Yeast or Yeast Starter:
1L Batch Size (Gallons):
11 Original Gravity:
16.8° Final Gravity:
93 - according to beersmith Boiling Time (Minutes):
80 Primary Fermentation (# of Days & Temp):
14 days @ 68 Tasting Notes:
Brewed a version of this based of Tonsmeire's recipe that was then made into Neverwhere by Modern Times in San Diego. Blew through the keg faster than any of my previous beers. upped it to an 11 gallon batch and change up the hops a bit because I don't have any centennial. The Mad Fermentationist is awesome, everything, the blog, book, recipes. So thanks for the inspiration for this.
60 min @ 154°
raise to 168 over flame an hold for 5 min
80 min boil
72.4% Great Western 2 Row
20.7% Briess Red Wheat
3.4% Acid Malt
80g Magnum 12% @ 60 min
90g Cascade 8.8% @ 60 min
80g Chinook 13% @ 0 min
70g Citra 12% @ 0 min
80g Cascade 8.8% @ 0 min
Whirlpool for 15 min before chilling.
70g each Chinook,Citra,Cascade Dry hop for 5 days then cold cash after gravity stabilizes.
2 fresh tubes of WLP644 in a 2L started chilled and decanted and stepped up again with 1L of 10° wort.
Tasting notes from my last batch that had centennial instead of cascade were amazing. Super fruity hops, firm bitterness and a nice funk that played well with the juiciness of the hops.
Will update with tasting notes when this one is ready.