Ingredients
| Amount |
Name |
Type |
# |
| 9.25 gal |
Dublin, Ireland |
Water |
1 |
| 1.00 tsp |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 2 lbs 3.27 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
3 |
| 1 lbs 1.64 oz |
Acid Malt (3.0 SRM) |
Grain |
4 |
| 1 lbs 1.64 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
5 |
| 6 lbs 9.82 oz |
Pilsner (2 Row) UK (1.0 SRM) |
Grain |
6 |
| 1 lbs 5.16 oz |
Vienna Malt (3.5 SRM) |
Grain |
7 |
| 0.71 oz |
Chinook [13.0%] - Boil 7 min |
Hops |
8 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
9 |
| 1.0 pkgs |
Lactobacillus Bacteria (White Labs #WLP677) |
Yeast |
10 |
| 1.0 pkgs |
Brettanomyces Bruxellensis (White Labs #WLP650) |
Yeast |
11 |
BeerSmith™ Recipes and Web Editor
(1 ratings)
by jamesreaDay 1 (Wednesday): Lacto Starter
Equipment:
Large saucepan
2L Erlenmeyer flask
Hydrometer
Stopper
Airlock
Reptile heat pad
Ingredients:
200g DME
2L tap water
½ teaspoon yeast Nutrient
300g of grain
White Labs WLP672 (Lactobacillus brevis)
½ teaspoon of lactic acid
1L sparkling water
Vodka for airlock
• Bring water to boil.
• Add DME and yeast nutrient until dissolved.
• Aim for specific gravity of 1032.
• Drop to 44°C.
• Add 300g of grain, lacto and sparkling water.
• Insert stopper and airlock with Vodka.
• Hold temperature at 44°C on heatpad with heatbelt inside insulated box until day 4 (Saturday).
Day 4 (Saturday): Mash
Equipment:
Mash equipment
Thermometer
Hydrometer
Clingfilm
Kettle
Sieve
Litre of water
Ingredients:
3Kg Pilsner
1Kg Wheat
500g Carapils
500g Acid Malt
500g Vienna Malt
½ teaspoon of Lactic Acid
• Mash in as normal at 66-68°C for 60 to 90 minutes.
• Take 6 vorlauf runnings of 2.5L.
• Run into boil kettle.
• Boil for twenty minutes with hops if preferred (<10 IBU).
• Chill to 44°C in kettle.
• Take hydrometer reading for OG.
• Inoculate the wort with starter through sieve.
• Pour in litre of sparkling water to reduce headspace, or otherwise purge oxygen.
• Cover and wrap with cling film.
• Hold temperature in kettle to 44°C with heat belt or element until day 8 (Wednesday).
Day 8 (Wednesday): Fermentation
Check pH, so that in and around 3.5.
Heat pasteurise at 76°C for 20 mins.
Transfer to primary fermenter.
Allow to cool to 15-22°C with cooling element.
Primary fermentation with rehydrated Safale US-05 for 7 to 10 days.
Make Brett starter with White Labs WLP650 (Brettanomyces Bruxellensis) following method set out above (but without grain or lactic acid) and aerate with stir-plate if possible.
Day 18 (Saturday): Brett Starter
Pitch Brett starter.
Secondary fermentation with Brett for 10 weeks at room temperature (16-20°C) then prime and bottle with 140-160g of brewing sugar.
Allow to bottle condition for 1 year.