Full brett #2
Brewed by Miha Tome, Aleš Ogrinec & Luka Kranjc.
1.060 OG – 1.014 FG – 20 ibus – 6% abv. – 14 ebc – 90 minute boil – 55 liter batch size
“The focus of this recipe is to give yeast the playground to do what they can. Providing some lactic acid for ethyl lactate esters, providing fuller body for the lack of glycerol production with brett. A bit higher fermentation temperature for richer fruity esters and time for 100% Brett beer to develop.
You can supplement Pilsner malt with regular Pale Ale malt (we didn’t have any on hand) and lower the time of the boil.”Miha Tome, Aleš Ogrinec & Luka Kranjc.
- 60 minutes: 50 grams of Aurora pellets (9.9% alpha acid)
- 10.48 kg Chateau Pilsen 2RW (76%)
- 1.37 kg Chateau Wheat blanc (10%)
- 1.1 kg Chateau Acid Malt (8%)
- 0.41 kg Chateau Crystal (150 EBC) (3%)
- 0.41 kg Chateau Munich (3%)
- Single infusion: 45 min without Acid malt on 67º-68º Celsius
- 45 min with Acid malt on 67º-68º Celsius
- 15 min batch sparge (77º Celsius)
- 5 different strains of Brettanomyces bruxellensis – home isolates; you can supplement with other commercial B. brux strains.
- 400 mL starter for each strain.
- Pitched at 21º Celsius.
- Primary fermentation ranged from 21º to 24º Celsius over 1 month.
- Secondary fermentation ranged from 20º down to 16º Celsius over 3 months.
- Bottling aimed for 2.3 volumes of carbonation.
- Initial water: 43.7 ppm Calcium; 26.5 ppm Magnesium; 0.6 ppm Sodium; 2.5 ppm Sulfate; 0.5 ppm Chloride; 241 ppm Bicarbonate
- Treated with Gypsium (CaSO4), HCl and Lactic acid.
- Adjusted water: 73.9 ppm Calcium; 26.5 ppm Magnesium; 0.6 ppm Sodium; 75.1 ppm Sulfate, 60 ppm Chloride, 38.4 ppm Bicarbonate
“Fuller body and let the brett do it’s work.
Interesting development of fruitiness through time (from forest strawberries to regular strawberries, to rotten strawberries and apples, some hay funk…).”Miha Tome, Aleš Ogrinec & Luka Kranjc.
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