Pale Ale with Brett
11 Apr 2020This article will take 1 minute to read.
Today I brewed a pale ale that is meant to ferment with Brettanomyces for sencondary fermentation and age. During the brew day, while I was preparing the equipment, a good news came. My cousin gave birth to a baby boy. So this beer is dedicated to him and will be consumed at his 1 year anniversary. It will ferment under pressure in keg for both primary and secondary fermentation. This beer tested the Brewster with larger amount of malts. Everything went as expected and it is now in the keg. Here is the recipe:
- Water for 17 liters batch in the keg fermenter. Mashing with 19 liters.
- 7 kg Pale Ale Viking malt, bought from napravisibira.com, milled yesterday at 1.14 mm (0.045 inches)
- 50 g Chinook Hops with 11% Alpha acids, boil for 30 minutes
- Mashing for 60 minutes at 62°C
- Sparging with 5 liters of water at 75-80°C
- Boil for 60 minutes
- 1/2 tablet of Protofloc, boil for 10 minutes
- SafAle US-05 yeast
- WLP650 Brettanomyces Bruxellensis for secondary fermentation
- Ferment for 5 days at room temperature (18-22°C)
- Age for 1 year in a cellar
- Measured 1065 OG, measured with hydrometer (the Tilt is in other fermenter)
- Measured 1005 FG, measured with hydrometer (on 2021.04.06)
- 8.0% ABV