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Brett Saison
Specialty Beer • All Grain • 5 gal
Hope to brew next month
June 20, 2012 am 09:37am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 3.5 lbs
Munich 10L Malt; Briess
Munich 10L Malt; Briess
Golden orange hue with a robust malty flavor.
- 10 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Acidulated Malt; Weyermann®
Acidulated Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers
- 3.5 lbs
Crystal Wheat Malt; Thomas Fawcett
Crystal Wheat Malt; Thomas Fawcett
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1.50 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1.0 oz
Bravo™ - 14.5 AA% pellets; boiled 60 min
Bravo™
Bravo is a second generation super high alpha variety that was developed by the Hopsteiner Breeding Program and released in 2006. It has good resistance to powdery mildew. Bravo is an excellent bittering hop that provides pleasant fruity and floral aroma characteristics.—usahops.org
-
Wyeast 5112 Brettanomyces Bruxellensis™
Wyeast 5112 Brettanomyces Bruxellensis™
This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.096 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.018 | 0.995 - 1.035 | |
| Color: | 20.6 SRM | 1 - 50 | |
| Alcohol: | 10.3% ABV | 2.5% - 14.5% | |
| Bitterness: | 66.7 IBU | 0 - 100 | |
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