101 - Bring on the Funk v. 3.0 - Recipe

101 - Bring on the Funk v. 3.0

Brewer: Aaron C.
Batch Size: 6.25 gal	Style: Brett Beer (28A)
Boil Size: 8.03 gal	Style Guide: BJCP 2015
Color: 5.7 SRM	Equipment: Bug's Setup - InfuSsion Mash Tun
Bitterness: 15.5 IBUs	Boil Time: 60 min
Est OG: 1.055 (13.5° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.003 SG (0.8° P)	Fermentation: Ale, Two Stage
ABV: 6.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.54 gal	Baton Rouge, LA	Water	1
2.34 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
1.87 g	Calcium Chloride (Mash 60 min)	Misc	3
1.15 tsp	Lactic Acid (Mash 60 min)	Misc	4
0.93 tsp	Lactic Acid (Mash 60 min)	Misc	5
1 lbs 12.00 oz	Wheat, Flaked (1.6 SRM)	Grain	6
12.00 oz	Oats, Flaked (Briess) (1.4 SRM)	Grain	7
8.00 oz	BEST Vienna (BESTMALZ) (4.6 SRM)	Grain	8
8.00 oz	Caramunich Malt (56.0 SRM)	Grain	9
9 lbs	Pilsner (Weyermann) (1.7 SRM)	Grain	10
3.38 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	11
2.70 g	Calcium Chloride (Sparge 60 min)	Misc	12
0.50 oz	East Kent Goldings (EKG) [5.0%] - Boil 60 min	Hops	13
0.50 oz	East Kent Goldings (EKG) [5.0%] - Boil 10 min	Hops	14
0.50 oz	Fuggle [4.5%] - Boil 10 min	Hops	15
0.50 oz	East Kent Goldings (EKG) [5.0%] - Steep 30 min	Hops	16
0.50 oz	Fuggle [4.5%] - Steep 30 min	Hops	17
0.50 oz	Saaz [3.8%] - Steep 30 min	Hops	18
1.0 pkgs	Bring On Da FUnk (Omega #OYL-212)	Yeast	19
0.50 oz	East Kent Goldings (EKG) [5.0%] - Dry Hop 7 days	Hops	20
0.50 oz	Fuggle [4.5%] - Dry Hop 7 days	Hops	21
0.50 oz	Saaz [3.8%] - Dry Hop 7 days	Hops	22

5/16/21 - Brew day. Mash Temp @ 147.5. 12/6/22 - Added light toast oak spiral.