Recipe Type: All Grain
Yeast: WLP653
Yeast Starter: 3.5L
Batch Size (Gallons): 5.5
Original Gravity: 1.060
Final Gravity: 1.006
IBU: 26.3
Boiling Time (Minutes): 60
Color: 5.7
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 16
Tasting Notes: earthy, leather, big funk on top of a nice belgian blonde character

Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 6.98 gal
Estimated OG: 1.060 SG
Estimated Color: 5.7 SRM
Estimated IBU: 26.3 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 52.83 %
3.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 22.64 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 7.55 %
1.00 lb Vienna Malt (3.5 SRM) Grain 7.55 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 7.55 %
0.25 lb Caravienne Malt (22.0 SRM) Grain 1.89 %
2.00 oz Styrian Goldings [4.10 %] (60 min) Hops 26.3 IBU
1 Pkgs Brettanomyces Lambicus White Labs #WLP653 Yeast-Ale


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 13.25 lb
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Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 20.94 qt of water at 166.6 F 156.0 F
10 min Step Add 10.00 qt of water at 197.1 F 168.0 F

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9/4/09 - Easy brewday, hit temps though efficiency was a little low. 1.060. Yeast not as ready as I want, delayed pitching till the morning.
9/5/98 - Yeast looks pretty ready, pitched. Few hours later a krausen had formed. Ferm temp is at 70f
9/7/09 - Krausen appears to be diminishing and bubbling is slowing, took out of fridge and placed into theater room where fermentatino temperature reached around 79-80 stable. Little to no activity going on.
9/18/09 - Pellicle appears to have formed, its thin but looks a little hard and bubbly, some airlock activity is happening. Added figs
9/25/09 - Airlock activity is slowing and bubbling has subsided. Took gravity reading, 1.012.
9/29/09 - activity is slow, gravity reading 1.008
10/16/09 - definitely done, gravity reading read 1.006, very funky, blends in with some fig character, quite nice. kegging

Fermented in a 6g better bottle at 70f for about a month before kegging. After 2 weeks dropped in about a quarter pound or less of quartered frozen figs. The flavor of the fig didn't really stick around and should be considered an optional component.

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Here is my second experimental "wild ale" brewed with all Brett L (WLP653). I was thinking of doing a Belgian Blonde / Pale type of a beer when I thought it would be a great base for some funky brett action.
This beer took Silver at Walk The Line on Barleywine in the 23A category.
Here is a link to the thread where the whole thing started: The Muse, my second all-brett beer
I've got about 6-8 bottles of this beer left. I'm going to age some and send the rest off to comps.