Grist bill of American Two Row, Munich malt, Flaked Barley, and Belgian Aromatic. Bittered with Chinook hops. Aroma addition at end of boil with Chinook and Amarillo. Dry hopped with Centennial. Fermented with Wyeast 5112 Brettanomyces Bruxellensis.
100% Brettanomyces Brux. Pale Ale
Grist bill of American Two Row, Munich malt, Flaked Barley, and Belgian Aromatic. Bittered with Chinook hops. Aroma addition at end of boil with Chinook and Amarillo. Dry hopped with Centennial. Fermented with Wyeast 5112 Brettanomyces Bruxellensis.
Subscribe to:
Post Comments (Atom)
sounds great! Are you going to be doing anything to keep the brett at bay once you keg it? Cold, campden tablets, or just drink it fast? Would be interesting to bottle some of it and see how the brett further evolves with the hops. My experience so far is that brett can actually keep the hops feeling "fresh" well after they should have faded out.
ReplyDelete