Local shop had Brett B in stock so shifted plans to experiment with using it as the primary fermentation strain. Notes going into this one:
- From the White Labs site, the cell count is not as high as standard sacro yeasts. Instead of using a starter, pitched the entire vial for a one gallon recipe.
- Wheat malt had been getting through my mill largely uncrushed and contributing to poor efficiency. Narrowed the roller gap a bit and much better efficiency this time around + an additional lb of 2 row.
- The Belgian Pale in the last recipe is very light colored so just a touch of Crystal 20L going into this one.
- Sticking with the acidulated malt and banking on pretty mild brett contribution to the flavor and just wanting a touch of tart to balance it out.
- Flame out hop addition for some aroma.
- Losing a lot in trub in the fermenter so using a finer strain to remove hops pre-ferm. Finally hit exactly a gallon on this brew.
2.0 lbs 2-row US Pale Malt
1.0 lbs English Wheat Malt
2.0 oz Crystal 20L
2.0 oz Acidulated Malt
Mash Temp: 154 for 60 min
Mash water volume: 1.15 gal
Sparge water volume: 1 gal
90 min: 5 g Centennial 9.7% AA
45 min: 5 g Amarillo 9.3% AA
30 min: 5g Amarillo 9.3% AA
15 min: 1 tsp Irish Moss
15 min: 5g Amarillo 9.3% AA
0 min: 5g Amarillo 10.3% AA
Yeast: 1 vial White Labs WLP650 Brett Brux