Print
Email
Add a photoServings: 12
Ingredients
- 7 lb 2-row Pale Malted Barley
- 1/2 lb Brewers' flaked wheat
- 1/2 lb Crystal malt
- 1 ounce Chinook hops
- 1 ounce Willamette hops
- 1 ounce Northern Brewer leaf hops Wyeast 1007 (German Ale) Yeast Pediococcus damnosus Culture Brettanomyces bruxellensis Culture
- 1 tsp Yeast nutrient
- 3/4 c. Dextrose (priming)
Directions
- Baked all hops for 1 hour at 300 degrees and left 3 days in the open air. Mash grains and flaked wheat in 14 qts of 130 degree water with 1 tsp gypsum added, for 5 min. Protein rest for 20 min at 140 degrees. Starch conversion for 60 min at 158-155 degrees. Mash out 10 min at 170 degrees. Sparge with 170 degree water. Boil 2 hrs with hops added near the beginning. Cold. Pitch yeast After 12 days I pitched the Pediococcus. I have to admit, I didn't much care for the taste of either the beer or possibly the starter solution. It only took about 10 days (and some premature warm weather) to produce decided ropiness, so I pitched the Brettanomyces. Marvelous! Crystal clear, with a pale amber color. A marvelous fruity aroma, with a distinctive Brettanomyces tang. Sour, but not excessively so, nutty, fruity, with a sort of "old leather" note.
- Apple-like finish.
- Original Gravity: 1.056
- Final Gravity: 1.015 PrimaryFerment: 12 days Secondary Ferment: 9 months
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
