Two Bretts Ale

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1. Water:
   • 19 liters in the keg fermenter
   • Mash for 60 minutes with 19 liters at 67°C
   • Mash for 15 minutes at 72°C
   • Mash for 1 minute at 78°C
   • Sparge up to 24 liters at 80°C
   • 1/2 tablet of Protofloc, boil for 15 minutes
   • Boil for 60 minutes
2. Grain bill:
   • 3.0 kg Maris Otter malt, bought from true.beer milled yesterday at 1.40 mm
   • 0.5 kg Viking Caramel 30
   • 0.5 kg Viking Caramel 50
   • 0.5 kg Viking Wheat malt
   • 0.5 kg Flaked Oats
3. Hops:
   • 25 g Columbus, 15.8% alpha acids, boil for 30 minutes
4. Yeast:
   • SafAle S-33 yeast
   • WLP644 Saccharomyces brux-like Trois (past best before date)
   • WLP648 Brettanomyces bruxellensis Trois Vrai (past best before date)
5. Parameters:
   • 68% efficiency
   • Measured 1056 OG with hydrometer
   • 1006 FG pending
   • 6.6 % ABV pending
   • Age for 1 year pending