ALL-GRAIN
OG: 1.050
FG: 1.004
IBUs: 35
ABV: 6%
MALT/GRAIN BILL
9 lb (4.8 kg) 2-row
0.75 lb (340 g) Munich II
0.25 lb (340 g) Carahell
HOPS SCHEDULE
0.3 oz (8.5 g) Equinox at 60 minutes
0.6 oz (17 g) Equinox at 20 minutes
2.5 oz (71 g) Equinox in whirlpool
2.5 oz (71 g) Equinox at dry hop
DIRECTIONS
Mash in at 150–152°F (65–67°C); rest for 30 minutes to 1 hour, until conversion is complete. Sparge at 169°F (76°C). It is important to not over extract polyphenols from malt husks for Brettanomyces to metabolize.
YEAST
Clean fermenting Brettanomyces Bruxellensis such as WLP644 Trois or BSI Drie. Crooked Stave dregs also work.
BREWER’S NOTES
This beer will take roughly six weeks from brew to finish with the Brettanomyces yeast. Plan accordingly for dry-hopping because too long on dry hops will add grassy green notes. Wait to dry hop until the gravity is about 1.006. Yakobson is acutely aware of the symbiotic relationship between Brettanomyces yeast and some hops compounds. The bright aromas typical of Equinox—citrus, tropical fruit, and pine—will be prominent when 366 Extra Brett Pale Ale is young. “As the beer ages, the aromas will be protected by Brettanomyces from excessive oxidation and new aromas and flavors come out,” he says. “This is where floral lavender and citrus zest-like qualities are played up by the Brettanomyces and secondary metabolites, which are produced with further aging.”
Recipe is built to yield a batch size of 5 gallons and assumes 72% brewhouse efficiency.