00001. 100% Lacto 100% Brett (1 ratings)

All Grain Recipe

Submitted By: MartinFarstadBorg (Shared)
Members can download and share recipes

Batch Size: 21.13 galStyle: American Pale Ale (18B)
Boil Size: 23.89 galStyle Guide: BJCP 2015
Color: 3.5 SRMEquipment: Braumeister 50L
Bitterness: 30.0 IBUsBoil Time: 90 min
Est OG: 1.044 (11.1° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 0.998 SG (-0.7° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
26 lbs 7.40 oz Pale Ale (BestMälz) (2.5 SRM) Grain 1
4 lbs 10.72 oz Wheat - Soft Red, Flaked (Briess) (1.6 SRM) Grain 2
7.05 oz Citra [12.0%] - Steep 10 min Hops 3
3.53 oz Mosaic (HBC 369) [12.2%] - Steep 10 min Hops 4
3.53 oz Simcoe [13.0%] - Steep 10 min Hops 5
1 pkgs Fast Souring Lacto (Giga Yeast #GB110) Yeast 6
2 pkgs Amalgamation Brett Blend (The Yeast Bay #) Yeast 7
3.53 oz Citra [12.0%] - Dry Hop 5 days Hops 8
3.53 oz Mosaic (HBC 369) [12.2%] - Dry Hop 5 days Hops 9
3.53 oz Simcoe [13.0%] - Dry Hop 5 days Hops 10

Ratings

by MartinFarstadBorg

20ltr of this batch skipped the pasteurizing with hops and went straight from kettle to separate fermentor with a large starter of Brett Claussenii wlp645. Fermented at 27C ambient. Will be interesting to compare them. For the remaing 60ltrs the hops where added at a pasteurizing 82C/180F after 48hours kettle souring at 32C. And then pitched a two step 5ltr starter with Amalgamation. Fermented at 24C ambient.

x
This website is using cookies. More info. That's Fine