|I used the tape because the|
the top wouldn't stay inserted.
Brett C's character according to Wyeast, "Isolated from English stock ale, this wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. B. clausenii can be used as a primary strain; however it is typically inoculated in conjunction with other yeasts and lactic acid bacteria. A pellicle may develop in bottles or casks during conditioning."
(read more after the break.)
|The white wine turned brown|
Boil Size: 2.5 combine gallons
OG: 1.032 SG
Estimated Color: 3.0 SRM
Estimated IBU: 17.0 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes
1 lbs 3.3 oz Pilsner (2 Row) Bel (2.0 SRM) 98.7 %
0.2 oz Aromatic Malt (26.0 SRM) 1.3 %
0.10 oz Williamette [4.00 %] - Boil 60.0 min 9.2 IBUs
0.20 oz Williamette [4.00 %] - Boil 12.0 min 7.7 IBUs
1.0 pkg Brettanomyces Clausenii
0.10 oz Hungarian Oak Cubes w/ White Wine
Saccharification Add 6.22 qt of water at 159.1 F 152.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
This was the second half of a split batch. I did it as a single batch because the beers are identical up until they are added to the carboys. So double the recipe above if you plan to make a double batch, but the contents of 1 gallon of this beer contain the above recipe.