Winter Solstice – Brett Return

brett-1

This beer was brewed in June 2016 and fermented out with WY3711 (French Saison) and then left to linger in the clutches of Brettanomyces Bruxellensis.

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Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
30 L 60 min 32.2 IBUs 23.7 SRM 1.045 SG 1.008 SG 4.8 %

Fermentables

Name Amount %
2-Row 4.75 kg 75.76
Wheat Malt (Gambrinus) 0.72 kg 11.48
Special B Malt 0.4 kg 6.38
Carafa Special II (Weyermann) 0.225 kg 3.59
Roasted Barley 0.175 kg 2.79

Hops

Name Amount Time Use Form Alpha %
Hop Extract (c02 - Yakima Valley) 5 g 60 min Boil Pellet 80.1
Equinox (HBC 366) 45 g 0 min Aroma Pellet 15

Yeast

Name Lab Attenuation Temperature
French Saison (3711) Wyeast Labs 80% 18.33°C - 25°C

Mash

Step Temperature Time
Mash In 66.67°C 60 min