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.

quote:

---

I'm thinking about building up a starter and doing an IPA with that yeast from your Brett pale ale. Very good stuff.

---

I'll send you some samples the next time that I send a box down to you. The yeast in the bottle was pretty vibrant, it nicely carbed those after only 3 days.

I think that brett strain would make a great IPA and plan to do a big IPA with it later this spring or early summer.

We usually squeeze them out a little bit after they've been in there for the week.

ETA: Don't mind me I'm a drunk.

Depends where you live. If you live in BR, stop by LA Homebrew off of Pecue. If in NOLA, then stop by Brewstock off of Dryades. Both are full service homebrew stores that will have everything you need.

Will hit up LA Homebrew. Thanks buddy.

quote:

---

Depends where you live. If you live in BR, stop by LA Homebrew off of Pecue. If in NOLA, then stop by Brewstock off of Dryades. Both are full service homebrew stores that will have everything you need.

---

LA Homebrew is the spot.

quote:

---

Anyone have a nice pale ale recipe? Looking to brew one to work on my all grain brewing(I've only done one all grain)

---

10lb 2-row
.5lb each Victory, Vienna and Munich.

Your choice of hops from there.

9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 78.3 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 8.7 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 4.3 %
8.0 oz Carafoam (2.0 SRM) Grain 4 4.3 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 5 4.3 %
1.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 6 17.7 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 8.8 IBUs
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 8 3.5 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 9 -
2.00 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs

Obviously, substitute hops as you feel fit.

I have one on tap right now that was 11 lbs. vienna, then 1 oz Amarillo at 60, 1 oz at whirlpool, and 1 oz at dry hop for 3-4 days. Mashed at 153. One was fermented with S-05, the other is currently going with Yeast Bay Funktown. The S-05 version is probably the easiest drinking beer I've ever made.