Hi, i have done a wild ale with wlp644... What about the CO2 vol? Do you think that 2,8/3 vol it's ok or it's too High???
This Is the recipe:
Vol: 23 L
OG 1.057
FG: 1.007
IBU (Tinseth): 27
Col.: 6.7 EBC
MASH
— 54 °C — 10 min
— 66 °C — 60 min
— 78 °C — 10 min
GRIST
4.34 kg (73.7%) — Dingemans Pilsen — Grani — 3.2 EBC
850 g (14.4%) — Wheat Flaked — Grani — 3.2 EBC
450 g (7.6%) — BestMalz Rye Malt — Grani — 6.5 EBC
250 g (4.2%) — Briess Rice Hulls — Grani — 0 EBC
HoPS
18 g (18 IBU) — Amarillo 9.7% — Boil — 60 min
10 g (6 IBU) — Amarillo 9.7% — Boil— 20 min
18 g (4 IBU) — Amarillo 9.7% — Boil — 5 min
YEAST
White Labs WLP644 Brettanomyces Bruxellensis Trois 87.5%
FERM
25 °C — 1 day
— 26 °C — 1 day
— 27 °C — 1 day
— 28 °C — 10 day
Thanks Daniele
This Is the recipe:
Vol: 23 L
OG 1.057
FG: 1.007
IBU (Tinseth): 27
Col.: 6.7 EBC
MASH
— 54 °C — 10 min
— 66 °C — 60 min
— 78 °C — 10 min
GRIST
4.34 kg (73.7%) — Dingemans Pilsen — Grani — 3.2 EBC
850 g (14.4%) — Wheat Flaked — Grani — 3.2 EBC
450 g (7.6%) — BestMalz Rye Malt — Grani — 6.5 EBC
250 g (4.2%) — Briess Rice Hulls — Grani — 0 EBC
HoPS
18 g (18 IBU) — Amarillo 9.7% — Boil — 60 min
10 g (6 IBU) — Amarillo 9.7% — Boil— 20 min
18 g (4 IBU) — Amarillo 9.7% — Boil — 5 min
YEAST
White Labs WLP644 Brettanomyces Bruxellensis Trois 87.5%
FERM
25 °C — 1 day
— 26 °C — 1 day
— 27 °C — 1 day
— 28 °C — 10 day
Thanks Daniele