Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.25 oz |
Bravo0.25 oz Bravo Hops |
|
Leaf/Whole |
15.5 |
Boil
|
60 min |
12.29 |
33.3% |
|
0.25 oz |
Styrian Goldings0.25 oz Styrian Goldings Hops |
|
Leaf/Whole |
5.5 |
Boil
|
40 min |
3.83 |
33.3% |
|
0.25 oz |
Styrian Goldings0.25 oz Styrian Goldings Hops |
|
Leaf/Whole |
5.5 |
Boil
|
0 min |
|
33.3% |
|
0.75 oz
/ $ 0.00
|
Notes
Mash all grains for 60 minutes at 155 degrees.
Sparge at 170 degrees.
75 minute boil with hop regimen above.
Primary ferment at 65-68 degrees for 10 days with Belgian Abbey ale yeast.
Rack to a secondary, add Brett yeast and wine-soaked oak chips. Ferment for 10 weeks, then add the Lacto culture and ferment for 4-6 months. Beer will have more sour character with longer aging. Rack to a keg and force carbonate, or if bottling include a small amount of fresh Abbey Ale yeast with priming sugar.
Primary Fermentations – Wyeast 1214 Belgain Abbey
Secondary Fermentation – Wyeast 512 Brettanomyces bruxellensis
Tertiary Fermentation – Wyeast 5335 Lactobacillus
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2014-10-31 17:41 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
Discussion about this recipe:
Recipe Tools ▼
Brew!
