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Old 05-09-2013, 04:53 PM   #1
mnstorm99's Avatar
Feb 2010
Minneapolis, MN
Posts: 69
Liked 3 Times on 3 Posts

Recipe Type: All Grain   
Yeast: T-58   
Yeast Starter: Hydrate   
Additional Yeast or Yeast Starter: Primary addition of Brett Brux   
Batch Size (Gallons): 5   
Original Gravity: 1.054   
Final Gravity: 1.011   
IBU: 24   
Boiling Time (Minutes): 90   
Color: 5L   
Primary Fermentation (# of Days & Temp): 60 for 3 weeks   
Secondary Fermentation (# of Days & Temp): keg secondary for 2 weeks   
Tasting Notes: grainy, peppery with a touch of funk and pineapple citrus.   

98% Franco-Belges Pilsner Malt (10#)
2% Wyermann CaraAmber (4 ounces)

4 AAU Columbus (60 minutes)
2 ounces Amarillo (5 minutes)
3/4 ounce Columbus (Dry Hop)
1 ounce Amarillo (Dry hop)

Mashed @ 150 for 75 minutes, single batch sparge.

Fermented cool to keep the yeast somewhat clean hoping to keep most character to the brett strain.

This beer turned out to be extremely clean, and complex...the most complex brew I have made in my 6 years.

Time to play with brett more
Recurring Session Beers

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Old 09-01-2013, 01:40 AM   #2
Dec 2011
Madison, WI
Posts: 280
Liked 21 Times on 18 Posts

What yeast did you use?
Hanso's Simple Sour Cider

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