Wayne Brettsky

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Wayne Brettsky

Postby DrPaulsen » Tue Nov 25, 2014 11:11 am

To the folks that asked for the recipe to the Brett-fermented pale ale I brought to the last meeting, here you go. It's largely Matt Franklin's recipe, with a few tweaks based on ingredients I had on hand. Also, if you want the 3% ABV version I brought to the meeting, I recommend doughing-in at 160F and holding the mash at that temp or higher until conversion is complete. The mash regimen I'm suggesting in the recipe below should give you a more fermentable wort but also give the beer a good amount of body.

http://www.brewersfriend.com/homebrew/r ... e-brettsky
DrPaulsen
 
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Joined: Tue May 20, 2008 2:55 pm
Location: Cedar Rapids

Re: Wayne Brettsky

Postby Shane » Thu Mar 12, 2015 6:04 pm

I followed Matt Franklin's recipe.
Strong sour nose. Taste is dank. Very dank.
I was hoping not to have to do the dry hop, but have to in order to balance a little bit.
I'll have to omit the hops that lends the dankness.
Swilling:
Fermenting:
Secondary: Munich Helles, Rye Wheat, Cherry Melomel
Lagering in fridge: Hanssen's Cherry Kriek
Dry hopping: none
On deck:
Shane
 
Posts: 95
Joined: Fri Oct 18, 2013 6:17 pm
Location: Maquoketa, IA

Re: Wayne Brettsky

Postby DrPaulsen » Thu Mar 12, 2015 6:12 pm

Sour? What yeast did you use?
DrPaulsen
 
Posts: 980
Joined: Tue May 20, 2008 2:55 pm
Location: Cedar Rapids

Re: Wayne Brettsky

Postby Shane » Sun Mar 15, 2015 3:01 pm

White Labs 644 Brett Trois.
Will bring a bottle to the next meeting.
Swilling:
Fermenting:
Secondary: Munich Helles, Rye Wheat, Cherry Melomel
Lagering in fridge: Hanssen's Cherry Kriek
Dry hopping: none
On deck:
Shane
 
Posts: 95
Joined: Fri Oct 18, 2013 6:17 pm
Location: Maquoketa, IA


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