MaddBaggins
cervisiam vitae
I've been wanting to try some Brett, so I made a couple small changes to my ryePA recipe and I'm changing the yeast to WLP670.
11# Belgian Pale Malt
1-1/2# 10L Crystal
1-1/2# Domestic Rye
1/2# English Carastan
1/4# Carapils
2oz Citra leaf 60min
2oz Cascade leaf 15min
1oz Cascade leaf 5min
WLP670 American Farmhouse Blend
I'm doing a starter with the yeast. 2cups water/1/2 cup ex light dme for 2 days. I don't have a stir plate, I just agitate the heck out of it every time I go in the kitchen.
Since this is my first venture into Brett I was wondering if anyone had any thoughts on this recipe.
I had originally thought of this recipe with WLP644 in the secondary (WLP001 primary) but my LHBS didn't have it. They did have WLP645, but when I saw the 670, I thought what the heck. More than likely, this will get bottled, not kegged. Any thoughts on how long to wait and what FG I should be looking for?
11# Belgian Pale Malt
1-1/2# 10L Crystal
1-1/2# Domestic Rye
1/2# English Carastan
1/4# Carapils
2oz Citra leaf 60min
2oz Cascade leaf 15min
1oz Cascade leaf 5min
WLP670 American Farmhouse Blend
I'm doing a starter with the yeast. 2cups water/1/2 cup ex light dme for 2 days. I don't have a stir plate, I just agitate the heck out of it every time I go in the kitchen.
Since this is my first venture into Brett I was wondering if anyone had any thoughts on this recipe.
I had originally thought of this recipe with WLP644 in the secondary (WLP001 primary) but my LHBS didn't have it. They did have WLP645, but when I saw the 670, I thought what the heck. More than likely, this will get bottled, not kegged. Any thoughts on how long to wait and what FG I should be looking for?