rwmiscik
Well-Known Member
Ok, so I am wondering when I should pitch the brett. I have never used wyeast 3711 before but from what I have heard from other people is that it will bring my fg to about 1.003. If it does actually do that I am concerned that the brett will have nothing to eat when I pitch and therefore will not give the beer and character. So what I am wondering is if I should wait until the wyeast brings the beer down to around 1.020 or 1.015 and then crash cool it and rack to secondary and pitch the brett and then age until the brett is done working and the beer is around 1.001 and then bottle. Let me know what you guys think maybe someone with some experience can chime in and help me out here. Thanks guys and the recipe i came up with is below.
malt & fermentables
% LB OZ Malt or Fermentable ppg °L
74% 9 4 English Maris Otter info 34 4 ~
10% 1 4 American White Wheat info 39 2 ~
8% 1 0 Acidulated Malt info 33 2 ~
4% 0 8 Crystal 60L info 34 60 ~
4% 0 8 Glucose info 34 0 ~
Batch size: 5.0 gallons Original Gravity
1.064 / 15.7° Plato (1.057 to 1.067)
Final Gravity
1.012 / 3.1° Plato (1.010 to 1.013)
Color
9° SRM / 18° SRM
(Gold to Copper)
Mash Efficiency
75%
hops
use time oz variety form aa
boil 60 mins 1.25 Saaz info pellet 3.5
boil 10 mins 1.0 Saaz info pellet 3.5
boil 1 min 1.0 Saaz info pellet 3.5
Boil: 5.0 avg gallons for 60 minutes Bitterness
27.2 IBU / 4 HBU
: Rager
BU:GU
0.42
yeast
Wyeast French Saison (3711)
Brettanomyces Bruxellensis
Alcohol
6.9% ABV / 5% ABW
Calories
209 per 12 oz.
malt & fermentables
% LB OZ Malt or Fermentable ppg °L
74% 9 4 English Maris Otter info 34 4 ~
10% 1 4 American White Wheat info 39 2 ~
8% 1 0 Acidulated Malt info 33 2 ~
4% 0 8 Crystal 60L info 34 60 ~
4% 0 8 Glucose info 34 0 ~
Batch size: 5.0 gallons Original Gravity
1.064 / 15.7° Plato (1.057 to 1.067)
Final Gravity
1.012 / 3.1° Plato (1.010 to 1.013)
Color
9° SRM / 18° SRM
(Gold to Copper)
Mash Efficiency
75%
hops
use time oz variety form aa
boil 60 mins 1.25 Saaz info pellet 3.5
boil 10 mins 1.0 Saaz info pellet 3.5
boil 1 min 1.0 Saaz info pellet 3.5
Boil: 5.0 avg gallons for 60 minutes Bitterness
27.2 IBU / 4 HBU
: Rager
BU:GU
0.42
yeast
Wyeast French Saison (3711)
Brettanomyces Bruxellensis
Alcohol
6.9% ABV / 5% ABW
Calories
209 per 12 oz.