Brew Date
November 20, 2012
Attenuation
82.3% apparent
67.3% real
Fermentables
German Pilsen Malt (2-Row)
4.00 lbs|40%
Info
Light color, malty flavor. For pilsners, lagers.
Info
Typical top fermented aroma; for wheat beers.
Info
Typical top fermented aroma; for wheat beers.
Info
Adds body and creamy head. For stouts and oat ales.
American Pale Malt (2-Row)
1.50 lbs|15%
Info
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
Hops
0.50 oz
Sterling 7.7%
60 min Boil
Non-Fermentables
0.75 oz
Bitter Orange Peel Spice
Boil5 min
0.50 oz.
Coriander Seed Spice
Boil5 min
2 tea bags
Chamomile Spice
Boil5 min
Yeasts
1 pkg
Brettanomyces ClausseniiWLP645
White Labs
Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Evaporation Rate
9.00%per hour
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Mash Profile Single Infusion "Sweet Spot" Mash, No Mash Out
Mash Steps
Step 1
Infusion60 min
152°F
Fermentation and Aging
Water Profile Denver, Colorado
General Info
Split batch. This one will be fermented with Brett C. only.
Split the split batch at four months. Took half out and kegged as an unadulterated Brett White. The other half was augmented with two gallons of Wit that was left over and a can of raspberry puree.
Procedure
- Single infusion mash at 152°F, or single decoction.
-
Boil 90 minutes, adding hops according to schedule.
-
Add dried zests and coriander at 85 minutes into boil.
-
Cool wort.
-
Pitch yeast.