Local shops seem to be consistent with Brettanomyces availability, so I sized the Sans Le Chat recipe from Jeff Sparrow’s “Wild Brews“. Taking advantage of our garden, added some fresh lemon verbena in hopes of providing some subtle flavors. So far, brett has been predictably unpredictable.
2.0 oz Wheat Malt
2.0 oz Acidulated Malt
Mash Temp: 148 for 90 min
Mash water volume: 3 qt
Sparge water volume: 1.0 gal @170 deg
90 min: 7g US Goldings 5.7% AA
2 min: 2.5 g US Goldings 5.7% AA
Yeast: 2/3 vial White Labs WLP650 Brettanomyces Bruxellensis combined with WLP53 Brettanomyces Lambicus
Other: During cool down, when the wort hit 110 degrees, fresh lemon verbena from the garden was added then filtered out before transfer to the primary.
4 weeks in primary
Notes: O.G. reading had to be off as this is not a high octane brew and it finished out almost at water readings. Very light brew and looking forward to how this evolves in the bottle.