s3n8
Well-Known Member
Planning on brewing this one up tomorrow AM. I would appreciate any guidance from the gurus, especially with the funk.
Here is the recipe:
1 lbs Lyle's Golden Syrup
14 lbs Pilsner (2 Row) Bel
1 lbs White Wheat Malt
8.0 oz Biscuit Malt
8.0 oz Carafoam
1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 15.2 IBU
1.00 oz Styrian Goldings [5.40 %] (15 min) Hops 7.5 IBU
1.10 items Whirlfloc Tablet (Boil 15.0 min)
.5 tsp Yeast Nutrient (Boil 15 min)
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale
Est Original Gravity: 1.086 SG
Bitterness: 22.7 IBU
Double Batch Sparge - No Mash out
Step Time Name Description Step Temp
90 min Dough In Add 20.00 qt of water at 165.1 F 153.0 F
10 min Sparge 1 Add 11.43 qt of water at 183.0 F 163.0 F
10 min Sparge2 Add 11.43 qt of water at 183.0 F 168.0 F
Current plan is to pitch the 1214 (no starter) and allow that to ferment about 2 - 3 weeks until most of the yeast drops out, then rack to secondary and pitch a packet of Wyeast Brett-C to finish the job. I am mashing a little higher, and not making a starter on purpose. I want this brew to have some funk, so I want something for the Brett to eat. I have never used Brett before (roeselare blend count?). Is this the correct procedure? Anyone have a better idea? Should I get a malta goya starter on the stirplate for either the 1214 or Brett?
Here is the recipe:
1 lbs Lyle's Golden Syrup
14 lbs Pilsner (2 Row) Bel
1 lbs White Wheat Malt
8.0 oz Biscuit Malt
8.0 oz Carafoam
1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 15.2 IBU
1.00 oz Styrian Goldings [5.40 %] (15 min) Hops 7.5 IBU
1.10 items Whirlfloc Tablet (Boil 15.0 min)
.5 tsp Yeast Nutrient (Boil 15 min)
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale
Est Original Gravity: 1.086 SG
Bitterness: 22.7 IBU
Double Batch Sparge - No Mash out
Step Time Name Description Step Temp
90 min Dough In Add 20.00 qt of water at 165.1 F 153.0 F
10 min Sparge 1 Add 11.43 qt of water at 183.0 F 163.0 F
10 min Sparge2 Add 11.43 qt of water at 183.0 F 168.0 F
Current plan is to pitch the 1214 (no starter) and allow that to ferment about 2 - 3 weeks until most of the yeast drops out, then rack to secondary and pitch a packet of Wyeast Brett-C to finish the job. I am mashing a little higher, and not making a starter on purpose. I want this brew to have some funk, so I want something for the Brett to eat. I have never used Brett before (roeselare blend count?). Is this the correct procedure? Anyone have a better idea? Should I get a malta goya starter on the stirplate for either the 1214 or Brett?