Originally Posted by Calder
Please report back with your results. I'd be interested in the basic recipe too. I want to compare the performance of the yeast for against my experience. As I said before I have found it very variable.
will do. at this point, brewed on 1 jan, and it was done bubbling in the blowoff tube by the morning of 3 jan, but i haven't opened it, looked at it, taken a gravity reading or anything and probably won't for another week at least. the recipe is as follows; i was listening to the brewing network and the guys from flat tail (in between being drunk and cracking dick/tit jokes) were describing a dark wheat all-brett beer that i liked the sound of, so i copied their grain bill percentages. the rest i just decided. i want fairly bitter and with a noble hop flavor and aroma. i think theirs was the base for a fruit/spice beer but i can't recall. mine's a 20L batch. malts are all weyermann except chocolate is brewferm belgian, and the color rating of caramunich III is wrong. just under 70% efficiency got me 1.055 OG.
Amt Name Type # %/IBU
2.70 kg Wheat Malt, Dark (15.0 EBC) Grain 1 52.4 %
0.96 kg Munich Malt (15.0 EBC) Grain 2 18.6 %
0.96 kg Munich Malt II (23.0 EBC) Grain 3 18.6 %
0.26 kg Caramunich Malt III (120.0 EBC) Grain 4 5.0 %
0.17 kg Chocolate Malt (800.0 EBC) Grain 5 3.3 %
0.10 kg Oats, Flaked (2.0 EBC) Grain 6 1.9 %
15.00 g Magnum [13.50 %] - Boil 60.0 min Hop 7 29.2 IBUs
20.00 g Tettnang [4.50 %] - Boil 10.0 min Hop 8 2.6 IBUs
30.00 g Tettnang [4.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
Other: 200 g oat husks in the mash (can't get rice hulls).
The 100 g rolled oats were not mashed. They were steeped separately and added to the boil for starch and body.
50 deg 15 min
68 deg 60 min
76 deg 10 min
boil 60 min.
cooled to 24
oxygenated pure O2 for 60 sec
added (decanted) 3L starter from 1 white labs brett b vial.
fermented at ambient room temp around 21-22.
i'll report back when i know more!