Wild/Sour/Brett Brett Blonde - AG

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!

 

It did, I think related to the lower OG. I have had experience with higher gravity brews like my Dubbel fermented 100% with Trois that take quite a bit longer. Typically these higher OG brews have taken 3-4 weeks to hit final gravity. The higher gravity, the longer it needed to finish.

 

How big is your starter? I have built up 8 day, 2L starters with my stronger beers and still takes 3-4+ weeks with Trois. My Dubbel right now still isn't to terminal gravity after 5 weeks and that was 1.067. You never know though.. report back pls!