mnstorm99
Well-Known Member
- 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
- Boiling Time (Minutes)
- 90
- IBU
- 24
- Color
- 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 :rockin:
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 :rockin:
