Brew Date
November 27, 2021
Attenuation
90.4% apparent
74.3% real
Fermentables
Vienna MaltWeyermann
5.00 lbs|22.1%
Candi Syrup, Simplicity
Candi Syrup1.00 lbs|4.4%
Carafa Special III
Weyermann0.12 lbs|0.5%
Hops
2.00 oz
Styrian Goldings 3.5%
90 min First Wort
3.00 oz
Hallertauer Mittelfrueh 4.8%
60 min Boil
1.00 oz
Hallertauer Mittelfrueh 4.8%
30 min Boil
1.00 oz
Styrian Goldings 3.5%
30 min Boil
2.00 oz
Styrian Goldings 3.5%
7 days
Non-Fermentables
3.00 g
Calcium Chloride (CaCl2) Water Agent
Mash
2.00 g
Gypsum (CaSO4) Water Agent
Mash
3.00 g
Calcium Chloride (CaCl2) Water Agent
Sparge
2.00 g
Gypsum (CaSO4) Water Agent
Sparge
2.50 ml
Lactic Acid Water Agent
Sparge
Yeasts
264 ml
Brettanomyces Bruxellensis5112
Wyeast Labs
264 ml
Bastogne Belgian AleWLP510
White Labs
Equipment ProfileGeoff's Electric Equipment
Evaporation Rate
4.75%per hour
Trub Chiller Loss
0.26gal
Mash Profile High fermentability
Mash Steps
Step 1
Temperature60 min
150°F
Fermentation and Aging
General Info
Add Brett strain at secondary with dry hops. Dry hop for 7 days. Let Brett work for at least 2 months, then prime and package. According to Charlie, replace both sugars with Turbinado. Next time.