mhenry41h
Well-Known Member
With my Munich Helles happily fermenting away in the fermentation fridge and my last bomber of Brett Saison kicked, its time to brew some more funky stuff.
Draconian Libations': Diable Sauvages
OG: 1.071
FG: 1.004
SRM: 3.4
IBU: 24.8
ABV: 8.8%
11 lbs 00 oz - Castle Belgian Pilsner (74.6%)
03 lbs 00 oz - Cane Sugar (20.3%)
00 lbs 12 oz - Weyermann Pale Wheat (5.1%)
0.500 Oz - Magnum - 60 Mins
0.500 Oz - Styrian Goldings - 10 Mins
0.250 Oz - Styrian Goldings - 0 Mins
East Coast Yeast ECY09 (Belgian Abbaye)
White Labs WLP644 (Brettanomyces Bruxellensis Trois)
*dual fermentation. Create 1 starter with both the Abbey Strain AND the Brett. I find that using Brett in the primary fermentation creates more intense Brett character in the beer as well as bringing it our FAR earlier than using it in secondary or at bottling.
Mash 1.5 hrs @ 148F w/ 4.5 Gallons
Boil 90 Mins
Draconian Libations': Diable Sauvages
OG: 1.071
FG: 1.004
SRM: 3.4
IBU: 24.8
ABV: 8.8%
11 lbs 00 oz - Castle Belgian Pilsner (74.6%)
03 lbs 00 oz - Cane Sugar (20.3%)
00 lbs 12 oz - Weyermann Pale Wheat (5.1%)
0.500 Oz - Magnum - 60 Mins
0.500 Oz - Styrian Goldings - 10 Mins
0.250 Oz - Styrian Goldings - 0 Mins
East Coast Yeast ECY09 (Belgian Abbaye)
White Labs WLP644 (Brettanomyces Bruxellensis Trois)
*dual fermentation. Create 1 starter with both the Abbey Strain AND the Brett. I find that using Brett in the primary fermentation creates more intense Brett character in the beer as well as bringing it our FAR earlier than using it in secondary or at bottling.
Mash 1.5 hrs @ 148F w/ 4.5 Gallons
Boil 90 Mins