Batch Size: 5.5 gal Estimated OG: 1.056 Estimated FG: 1.004 ABV: 6.5% IBUs ~40 Water profile: Used tap water, with 1/2 tsp gypsum added to total water volume. 1/2 Campden tablet added to total water volume. Grain/other: 9 lbs Belgian Pilsner 3 lbs Flaked Rye 1 lb rice hulls Yeast: 1 vial of WLP645 Brettanomyces Claussenii - 2L starter with 1.036 OG wort on stir plate 1 vial of WLP4637 - Yeast Bay Amalgamation blend. 2L starter of 1.036 OG wort on stir plate Mash: Protein Rest: 122º F for 20 min (3.75 gal heated to 130º F) Beta Sacch Rest: 148º F for 30 min (1.5 gal at boiling) Alpha Sacch Rest: 158 ºF for 30 min (1 gal at boiling) Sparge: 168-170 ºF for 10 min (3 gal heated to 176º F) 60 min boil 0.75 oz Amarillo (8-11% AA) @ 60 min 1 tsp Irish Moss @ 15 min 1 tsp Yeast Nutrient @ 15 min 1 oz Galaxy (11-16% AA) @ 2 min 2 oz Amarillo (8-11% AA) @ 2 min Dry hop: 1 oz Galaxy 1 oz Amarillo * All hops were pellet * IBUs should total around 40, so adjust amount of hops based off alpha acids on packet. Cool wort to 75, and pitch chilled/decanted brett starters. Aerate well, and ferment in basement in the high 70s for 2-3 weeks. As fermentation begins to slow, dry hop with 1 oz each of Amarillo and Galaxy hops. At 2 weeks, gravity was all the way down to 1.004, so I went ahead and bottled with the typical amount of priming sugar to get 3 volumes CO2. Truly a great summer beer for brett lovers. Hazy, bright yellow with a pillowy white head. Crisp, dry, slightly tart and fruity. The funk is definitely there (more from the Amalgamation blend than the Brett C, IMO). Tons of pineapple flavors and hints of kombucha. Slight spiciness from the rye adds another flavor dimension. This beer was literally ready to drink in 3 weeks!