Brett Pale Ale

Mash in at 150–152°F (65–67°C); rest for 30 minutes to 1 hour, until conversion is complete. Sparge at 169°F (76°C). It is important to not over extract polyphenols from malt husks for Brettanomyces to metabolize.

This beer will take roughly six weeks from brew to finish with the Brettanomyces yeast. Plan accordingly for dry-hopping because too long on dry hops will add grassy green notes. Wait to dry hop until the gravity is about 1.006. Yakobson is acutely aware of the symbiotic relationship between Brettanomyces yeast and some hops compounds. The bright aromas typical of Equinox—citrus, tropical fruit, and pine—will be prominent when 366 Extra Brett Pale Ale is young. “As the beer ages, the aromas will be protected by Brettanomyces from excessive oxidation and new aromas and flavors come out,” he says. “This is where floral lavender and citrus zest-like qualities are played up by the Brettanomyces and secondary metabolites, which are produced with further aging.”