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The beer you get from this recipe will seem like a lighter, brighter pale ale with a flavor that is probably pretty clean and fruity. Over time it might develop those barnyard Brett notes, but they should complement the peach/pineapple flavors nicely. (For more on this unusual style, see Make Your Best Brett Beer.)
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
9 lb (4.1 kg) 2-row pale
1 lb (454 g) Munich
8 oz (227 g) British medium crystal (45L)
8 oz (227 g) flaked barley
1 oz (28 g) Nugget [12% AA] at 60 minutes
1 oz (28 g) Simcoe [10% AA] at 5 minutes
1 oz (28 g) Amarillo at whirlpool
1 oz (28 g) Citra at whirlpool
Wyeast 5112 Brett Bruxellensis
Mash the grains at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to obtain 6 gallons (23 liters) of wort. Boil for 60 minutes, following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 65°F (18°C). Aerate with pure oxygen or filtered air and pitch the yeast. Ferment at 68°F (20°C) for 4 weeks, then check the gravity. If it’s above 1.015, wait and check each week until the number holds steady or drops below 1.015 (preferably 1.010). Then bottle or keg, and carbonate to 2 volumes of CO2.
TIPS FOR SUCCESS
To avoid bottle bombs, be absolutely sure fermentation is complete (or gravity is below 1.010) before packaging. Aim low with CO2 if bottle conditioning to account for any long-term chewing-down of remaining sugars. If it gets as high as 2.5 volumes, you’ll still be fine.