- Recipe Type
- All Grain
- Yeast
- Lacto Brevis/WLP644 Brett Trois
- Yeast Starter
- 1L for both Lacto & Brett
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.060
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60 min (brett portion)
- IBU
- 30 (aprox.)
- Primary Fermentation (# of Days & Temp)
- 2 Weeks (100F Lacto, 70F Brett)
- Secondary Fermentation (# of Days & Temp)
- 3 Weeks @ 65F
- Tasting Notes
- Tart and Fruity
This was an experiment that turned out surprisingly well. I was inspired after reading American Sour Beers by Michael Tonsmeire. What a read! Anyways... I split the pre-boil wort into two separate kettles. One half of the wort would receive the Lacto, the other, Brett. I reserved 2.5g for the Lacto half. I brought that half to a boil and cooled to 100F to pitch. The other portion of wort was reserved for the Brett, and boiled down to 3gal for 60min. All of the hops went into the Brett portion of the wort. Both portions came out to 2.5gal and were fermented separately at first, then combined with 1L of guava nectar for secondary fermentation.
Ingredients:
6lb - 2 Row
1lb - Victory Malt
1lb - Melanoiden Malt
0.5lb - Flaked Oats
2lb - Acid Malt (added mid-mash)
0.5oz Amarillo 60min
1oz Amarillo 5min
1oz Amarillo 0min
2oz Citra Dry Hop 1 week
1L Guava Nectar (secondary)
Mashed @ 153F for 45min withholding acid malt, and then 30min after adding acid malt.
After all runnings collected, withheld 2.5gal of wort for Lacto, brought to boil and cooled to 100F to pitch.
Boiled rest of wort with hops 60min, chilled to 70F to pitch.
After 2 weeks in separate 3gal carboys, combined and transferred onto 1L of Guava Nectar in a 5gal carboy.
Dry-hopped for last 7 days, after gravity seemed stable.
Here is a picture of the Guava Nectar:
And the final product:
Ingredients:
6lb - 2 Row
1lb - Victory Malt
1lb - Melanoiden Malt
0.5lb - Flaked Oats
2lb - Acid Malt (added mid-mash)
0.5oz Amarillo 60min
1oz Amarillo 5min
1oz Amarillo 0min
2oz Citra Dry Hop 1 week
1L Guava Nectar (secondary)
Mashed @ 153F for 45min withholding acid malt, and then 30min after adding acid malt.
After all runnings collected, withheld 2.5gal of wort for Lacto, brought to boil and cooled to 100F to pitch.
Boiled rest of wort with hops 60min, chilled to 70F to pitch.
After 2 weeks in separate 3gal carboys, combined and transferred onto 1L of Guava Nectar in a 5gal carboy.
Dry-hopped for last 7 days, after gravity seemed stable.
Here is a picture of the Guava Nectar:
And the final product: