Wild/Sour/Brett Dubbel-Brett

Discussion in 'Homebrew Recipes' started by hoptualBrew, Jul 24, 2014.

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  1. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    Dubbel-Brett

    Style:
    100% Brett Belgian-Style Dubbel
    Batch Size (Gallons): 5.5
    Original Gravity: 1.067
    Final Gravity: 1.008
    ABV: 7.73%
    SRM: 17.9
    IBU: 21.5
    Brewhouse Efficiency: 79%

    Grain Bill:
    8.0 lb (56.14 %) Belgian Pilsen
    5.0 lb (35.09 %) Dark Munich
    0.5 lb (3.51 %) Special B
    0.5 lb (3.51 %) Special Roast
    0.25 lb (1.75 %) Acidulated Malt

    Hop Bill:
    Hopshot @ FWH for 13 IBU
    1.0 oz Hallertauer Hersbrucker @ 30 mins for 8.5 IBU

    Yeast: Brettanomyces Trois - WLP644, 1800 ml starter

    Water: RO water with salt additions to "House" profile

    Process:
    1.25 qt/lb
    Mash temp 158 F for 60 min
    Mash pH to 5.3
    Batch Sparge to volume
    Caramelize 1/2 gallon of first runnings to thick syrup & add back to kettle @ 60 mins
    75 min boil

    Ferment @ 70 F
    Brewed 05/01/2014
    05/09/2014 gravity at 1.033
    06/08/2014 gravity at 1.014
    07/21/2014 gravity at 1.008, pH 4.5, cold crashed at 30 F
    Kegged on 07/23/2014

    Tasting Notes: Overly ripe dark fruit, borderline mildly rotten dark fruit in aroma with some interesting holiday spice notes of clove, ginger, cinnamon, as if a produce stand and a fall-time Kirkland's store collided. Palate is sweet dark fruit, warm bread, holiday spices, and mild finish of ripe dark fruit. Acidity is minimal, thinking of letting this one sit warm in the keg another month or so before tapping.
     
  2. Beerswimmer

    Beerswimmer Initiate (0) Mar 4, 2013 Texas

    Trois has become my favorite yeast so fast! This will be made soon!
     
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