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:
24 Boiling Time (Minutes):
5°L 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