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Notes

**Set burner temp to 2 degrees above desired mash temp **69% efficient via brew easy.. wasn't worth spending the extra time getting the last of the liquour out of the mash tun **Stopped pumping the moment I started to pull hops from bottom of boil kettle **dough-in rest (protein rest). Usually done at a temperature between 100-120 F, the dough in allows the grains to soak and saturate as well as allowing the key various lower temperature enzymes to begin chopping up longer chains of molecules. This will generally lower your pH slightly, and improve your mash efficiency by a few percent. I personally recommend a 20 minute dough in at a temperature between 100-112F for maximum impact. The Bruery's suggested brewing/fermentation schedule: -Mash between 156F - 158F -Ferment with Wyeast Roeselare Blend (WY3763) Estimated Original Gravity: 1.053 - 1.058 Estimated SRM: 36-38 Estimated ABV: 5.6% Suggested Fermentation Temperature: 65F - 68F (With Wyeast Roeselare - WY3763). Bourbon Oak Chunks: Added to fermenter after 6 months. Leave in until desired level of oak has been reached. If a more sour flavor is desired, but the level of oak is right, rack beer off oak into secondary fermenter to allow sour fermentation to continue. This recipie can take between 6-12 months to finish, depending on your personal preference on how sour it should be.