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brett beer #1 All-grain
ABV6.80 %
BJCP Style
24. Specialty/Experimental/Historical, Specialty/Experimental/Histroical
pretty extreme, extremely dry, really up front bretty oxidzed flavor when tasted young, fruity flavors and mild acidity coming as it ages. it been in the bottles a couple months. should definitely improve with age
Submitted by Cliff_Sullivan on 02-Jul-2008

Recipe Details
Tasting Notes pitched a huge starter of brett. and an expired vial of the belgian yeast blend. wanted to give the brett a real head start. the initial flavors of the belgian yeast are way overpowered by the brett funk, but the brett has slowly matured with age, and the belgian yeast characteristics are coming through a little better. this was an experimental recipe, next time I wouldnt make it so hopped, but again, as it ages, the hop bite is disapating, and making way for the yeast to dominate
Boil Volume 6.00 gallons
Boil Time 0 minutes
Batch Size 4.00 gallons
Yeast wl belgian yeast blend, pitched with a 1.5 liter starter of wyeast brett lambicus (90% app. attenuation)
Primary Fermentation 3 weeks in bucket
Secondary Fermentation settled in keg
Other Fermentation
  Style Comparison
  Low   High
OG 1.057
FG 1.004
IBU 40
ABV 6.80
% Weight Weight (lbs) Grain Note Gravity Points Color
47.1 % 4.00 American Two-row Pale 25.9 1.8
35.3 % 3.00 American Wheat 20.5 1.7
17.6 % 1.50 Flaked Corn 10.5 0.5
  8.50     56.9  
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 1.00 Hallertau Tradition Pellet 6.0 6.0 60 0.283 31.7
25.0 % 0.50 Glacier Pellet 5.5 2.8 10 0.102 5.3
25.0 % 0.50 Glacier Pellet 5.5 2.8 5 0.056 2.9
  2.00               40.0