Recipe Type: All Grain Yeast: Brettanomyces Trois - WLP644 Yeast Starter: 750 ml -> 1750 ml, 8 days Batch Size (Gallons): 5.0 Original Gravity: 1.048 Final Gravity: 1.006 Brewhouse Efficiency: 70% IBU: 30 SRM: 6.0 Boiling Time (Minutes): 75 Primary Fermentation (# of Days & Temp): 14 @ 70 F Secondary Fermentation (# of Days & Temp): 7 @ 38 F cold condition, transfer to serving vessel or bottle and let condition 6 weeks. Tasting Notes: Slightly sweet maltiness, tart citrus, ripe fruit, earthy character, mixed ripe tropical fruit. Won 1st place BOS at Peach State Brewoff earlier this year with score of 41.5. Ingredients & Process: 8.0 lb (74.07 %) Pale Malt 1.0 lb (9.26 %) Flaked Wheat 0.85 lb (7.87 %) Munich 20L 0.75 lb (6.94 %) Rye Malt 0.20 lb (1.85 %) Acidulated Malt RO water with salt additions to "House" profile 1.25 qt/lb Mash pH to 5.2 Mash temp 150 F for 60 min 1.0 oz Saaz FWH 1.0 oz Saaz 30 min 0.5 oz Saaz 10 min 0.5 oz Saaz 0 min Young, this beer will be very forward with ripe tropical fruit, and little to no earthy Brett character. This beer really opens up around 8 weeks of age and continues to gain complexity and balance over several months. I am about to re-brew this recipe with some minor tweaks and throw the batch on raspberries for summer pool drinking. Cheers!