Recipe Type: All Grain
Yeast: WY3112 and/or WL650 and/or WLP 653 Batch Size (Gallons): 5 Original Gravity: 1.062 Final Gravity: 1.006 IBU: 20 Boiling Time (Minutes): 90 Primary Fermentation (# of Days & Temp): 2 weeks at 65 F Secondary Fermentation (# of Days & Temp): 2-4 weeks at 55 F or less Tasting Notes: A nice, easy and quick pale sour beer!
"A Pale beer fermented with two or more strains of Brettanomyces. Primary fermentation with brett Lambicus or brett brux produces the characteristic wild, fruity aromas and flavors. the malt and hop character is kept very low. A slower, cooler fermentation increases the development of 'traditional' flavors and aromas"
Grain / Color (ASBC) / Grist % by Weight
Pilsener / 1.6 / 90
Wheat / 2.5 / 5
Acidulated / 2.5 / 5
Mash: 90 minutes @ 148 F
Hops: (Willamette suggested)
Bittering: 20 IBUs
Finishing: @ 2 min left in boil.
Yeast: Wyeast 3112 and/or WLP650 and/or WLP653 is suggested in the book. I used JP dregs instead.