Brett stout

14 Apr 2020

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The beer brewed today was similar to the oatmeal stout. It tested the brewster with full basket of malt.

1. Water:
   • 17 liters batch in the keg fermenter
   • Mash for 60 minutes with 19 liters at 62°C
   • Sparge with 5 liters 75-80°C
   • 1/2 tablet of Protofloc, boil for 10 minutes
   • Boil for 120 minutes
2. Grain bill:
   • 8.0 kg Viking Pale Ale Malt
   • 0.2 kg Viking Chocolate Light Malt
   • 0.2 kg Viking Chocolate Dark Malt
   • 0.2 kg Viking Black Malt
3. Hops:
   • 50 g Chinook, 11% alpha acids, boil for 60 minutes
4. Yeast:
   • Lallemand BRY-97 West Coast Ale
   • Brett (to be added when the yeast is delivered)
5. Parameters:
   • Measured 1060 OG with hydrometer (unreliable due to bad measurement)
   • 1010 FG pending
   • 6.6 % ABV pending