bikesandbrews
Active Member
- Recipe Type
- All Grain
- Yeast
- any brettanomyces you like
- Yeast Starter
- yes 2 of them
- Additional Yeast or Yeast Starter
- A lacto starter off raw grain
- Batch Size (Gallons)
- 35L
- Original Gravity
- 1.040
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 1
- IBU
- 5
- Color
- 5
- Primary Fermentation (# of Days & Temp)
- 30
- Tasting Notes
- Acidity gets off the charts, this beer really puckers.
recipe is simply 65% pale 2 row and 35% flaked grain of your choice. do a triple decoction and adjust protein rest for the flaked grain you choose. For a mash out decoction bring the mash to 85c and sparge with 85c water. this helps to pasteurize the mash. lauter to a sanitized vessel and pitch a starter of lacto grown from grain once temperature reaches 40c(100g grain and 1L of 1.030 wort). At 24-36 hours pitch your 1L starter of brettanomyces. Ferment for 30 days and keg.