The following beer recipe is featured in the May/June 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This recipe is found in the May/June 2012 issue of Zymurgy in the feature, "The Lure of Brettanomyces," by Chad Yakobson, brewer at Crooked Stave Artisan Beer Project. You can check out the full article in our online eZymurgy.
*WARNING*: Brettanomyces is techincally a brewing contaminate, therefore any brewing equipment that comes into contact with the yeast should be used strictly for beers utilizing the same strain. There is a high risk of infection of future, non-Brett batches if the same equipment is used.
- 6.0 lb (2.72 kg) Two-row pale malt
- 2.25 lb (1.02kg) 10° L Munich malt
- 12.0 oz (340g) Rye malt
- 12.0 oz (340g) Wheat malt
- 8.0 oz (227g) Simpsons Naked Golden Oats
- 8.0 oz (227g) Spelt malt
- 0.63 oz (18g) Mt. Hood, 6% AA (First Wort Hops)
- 0.17 oz (5g) Ground corriander (20 min)
- 0.35 oz (10g) Aroma hop of your choice (10 min)
- 0.17 oz (5g) Fresh citrus zest (5 min)
- 0.35 oz (10g) Dry hop of your choice (secondary
- Brettanomyces yeast
Yield: 5.25 gallons (19.87 L)
Original Gravity: 1.053 (13° Plato)
Final Gravity: *Will vary depending on yeast
Boil Time: 90 minutes
Standard infusion mash. Rest untill conversion, re-circulate, and sparge with water at 169° F (76° C). Aroma hop of your choice. Can go American citrusy or German noble hop. Dry hop for some citrus or to add more aromatics.
Substitute 2.8 lb (1.3 kg) pale liquid malt extract for 4 lb (1.8 kg) of the two-row malt. Substitute 0.5 lb (227 kg) liquid wheat malt extract for the wheat malt. Subsititute 1.5 lb (680 g) liquid Munich malt extract for the Munich malt. Mash the rye, spelt, and oats with 2 lb (0.9 kg) of two-row malt at 151° F (66° C) for 60 minutes. Strain and sparge. Add malt extracts, bring to boil, and proceed with recipe as written.
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