A light, refreshing, belgian pale ale with supporting tropical fruit and funky flavours from brett brux. This beer took gold in the 28 a Brett Beer Category at the SFBC Funks competition in 2018. Further discussion about this recipe can be found in the forum.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 20.8 L | 60 min | 37.9 IBUs | 3.2 SRM | 1.042 | 1.007 | 4.6 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Brett Beer | 28 A | 1.02 - 1.09 | 1 - 1.016 | 5 - 50 | 2 - 50 | 2 - 3 | 2 - 10 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pilsner (Weyermann) | 2.041 kg | 50.35 |
| Vienna Malt (Weyermann) | 907.2 g | 22.38 |
| Wheat Malt, Pale (Weyermann) | 907.2 g | 22.38 |
| Acidulated (Weyermann) | 198.4 g | 4.9 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Saaz | 68 g | 60 min | First Wort | Pellet | 3.5 |
| Saaz | 28.3 g | 10 min | Boil | Pellet | 3.5 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Ardennes Belgian Ale | Escarpment Labs | 76% | 18.3°C - 24.4°C |
| Brettanomyces Bruxellensis (WLP650) | White Labs | 70% | 18.33°C - 22.22°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 63.89°C | 75 min |
Notes
| Brewed on Jan 10. Mashed at 147.5 F Added 3.5 mL lactic acid to sparge. Copitched sacc and brett, primary fermented at 20 C for 1.5 weeks. Primed with 164 g dextrose on April 14. THP was really bad until start of June. |