MattHollingsworth
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- White Labs WLP645 Brettanomyces Claussenii
- Yeast Starter
- 2 liters
- Batch Size (Gallons)
- 5.28
- Original Gravity
- 1.061
- Final Gravity
- 1.005
- Boiling Time (Minutes)
- 90
- IBU
- 26
- Color
- 6.9 ebc
- Primary Fermentation (# of Days & Temp)
- 26 days @ 80F to 70F
- Secondary Fermentation (# of Days & Temp)
- 65 days @ 70F
- Tasting Notes
- Dry, effervescent, moderately bitter finish, Brett sharp fruit dominates, some hops.
On April 25th, 2015, this took a gold medal in the London and Southeast Craft Brewing Competition. It won in the specialty category with 17 entries and scored a 53 out of 60, which is like a 44 out of 50.
Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pilsner-Bohemian Floor Malt (3.5 EBC) --- Grain --- 76.9 %
1.00 kg Wheat Malt, Bel (3.9 EBC) --- Grain --- 19.2 %
0.20 kg Acid Malt (5.9 EBC) --- Grain --- 3.8 %
10.00 g Hallertauer Blanc [7.60 %] - First Wort --- Hop --- 9.7 IBUs
100.00 g Hallertauer Blanc [7.60 %] - Boil 5.0 min --- Hop --- 16.5 IBUs
50.00 g Hallertauer Blanc [7.60 %] - Boil 0.0 min --- Hop --- 0.0 IBUs
1.0 pkg Brettanomyces Claussenii --- Yeast --- -
Hops are pellets.
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.20 kg
----------------------------
Name Description Step Temperature Step Time
Mash In Add 15.00 l of water at 164.8 F --- 154.0 F --- 60 min
Mash Out Add 0.00 l of water at 168.0 F --- 168.0 F --- 10 min
7.4% alcohol by volume.
Spring water was collected from the forest in Zaprešić, Croatia and adjusted with some salt additions. Final water after adjustments was like so:
Ca 52, Mg 10, Na 9, Cl 50, SO4 69, Chloride/Sulfate ration .72, bitter.
Pitched at 74F, let rise to 80 for fermentation, then let drop down to 70F and held there.
When racked to secondary after 26 days, SG was 1.016. At racking, the aroma coming off of the fermenter was of Brett. The beer itself had a pretty mild Brett note, though. Hops were still dominant.
Bottled at about 3 months in, total. Final gravity was 1.005, so 92% attenuation. Aimed for 2.4 volumes when bottling. Seemed to go up a touch from that as the Brett was still eating away at it. Nice carbonation, though.
When bottled, the Brett kicked out a little bit of diacetyl, but cleaned up after itself after a few weeks.
Early on, the hops were totally dominant, but eventually the Brett took over. Those hops mixed well with the Brett. The final beer was very dry with a good amount of hops showing through and a strong fruity Brett character. Very pleasant to drink.
Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pilsner-Bohemian Floor Malt (3.5 EBC) --- Grain --- 76.9 %
1.00 kg Wheat Malt, Bel (3.9 EBC) --- Grain --- 19.2 %
0.20 kg Acid Malt (5.9 EBC) --- Grain --- 3.8 %
10.00 g Hallertauer Blanc [7.60 %] - First Wort --- Hop --- 9.7 IBUs
100.00 g Hallertauer Blanc [7.60 %] - Boil 5.0 min --- Hop --- 16.5 IBUs
50.00 g Hallertauer Blanc [7.60 %] - Boil 0.0 min --- Hop --- 0.0 IBUs
1.0 pkg Brettanomyces Claussenii --- Yeast --- -
Hops are pellets.
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.20 kg
----------------------------
Name Description Step Temperature Step Time
Mash In Add 15.00 l of water at 164.8 F --- 154.0 F --- 60 min
Mash Out Add 0.00 l of water at 168.0 F --- 168.0 F --- 10 min
7.4% alcohol by volume.
Spring water was collected from the forest in Zaprešić, Croatia and adjusted with some salt additions. Final water after adjustments was like so:
Ca 52, Mg 10, Na 9, Cl 50, SO4 69, Chloride/Sulfate ration .72, bitter.
Pitched at 74F, let rise to 80 for fermentation, then let drop down to 70F and held there.
When racked to secondary after 26 days, SG was 1.016. At racking, the aroma coming off of the fermenter was of Brett. The beer itself had a pretty mild Brett note, though. Hops were still dominant.
Bottled at about 3 months in, total. Final gravity was 1.005, so 92% attenuation. Aimed for 2.4 volumes when bottling. Seemed to go up a touch from that as the Brett was still eating away at it. Nice carbonation, though.
When bottled, the Brett kicked out a little bit of diacetyl, but cleaned up after itself after a few weeks.
Early on, the hops were totally dominant, but eventually the Brett took over. Those hops mixed well with the Brett. The final beer was very dry with a good amount of hops showing through and a strong fruity Brett character. Very pleasant to drink.
