re: Homebrewing: Official Recipe Thread (All-Grain & Extract)

Brasserie Maps – 100% Brett Pale Ale

Yeast: Harvested Crooked Stave Brett from 100% Brett Hop Savant
Yeast Starter: Yes
Batch Size (Gallons): 6
Original Gravity: 1.050
Final Gravity: 1.007
IBU: 40 (est. due to no chill)
Boiling Time (Minutes): 45
Color: 6
Primary Fermentation (# of Days & Temp): 10 days open fermentation @ 68 - 70
Secondary Fermentation (# of Days & Temp): 22 @ 68

Tasting Notes: Pleasant piney/citrus hops with a hint of acid, taste is mega citrus fruit forward followed with a nice tartness and very mellow maltiness, then a crisp dry finish.

Fermentables

5.0 lbs. Two Row
2.5 lbs Belgian Munich
2.0 lbs Oats
0.75 Acid Malt
0.50 Cane Sugar

Scaled Fermentables

˜ 45% Two Row
˜ 25% Belgian Munich
˜ 20% Oats
˜ 5% Acid Malt
˜ 5% Cane Sugar

Hops

1 oz Simcoe @ 20
1 oz Chinook @ 5
1 oz Centennial @ 5
3 oz Simcoe @ 11 Days Dry Hop

Notes: Mashed @ 148 – 150 F for 120 mins, BIAB & No-chill, Belgian Munich is brighter and less bready than other Munich malts, Oats aid head retention and help with body and mouthfeel – Brett doesn’t produce glycerol (or very little) and glycerol is important for body perception and mouthfeel.