100% Brett-Farmhouse inspired ale with ECY Bugblen
The plan for my 1st 100% Brett ale.
I've got a one quart starter going as I type. Plan is to step it up once or twice as the vial is now nearly four months old. Recipe I mocked up looks thusly....((( this is a PM as I'm still mulling over the retooling of my failed AG system))),.....
2#'s - Golden Light DME @ 20%
1#8oz's - Munich Malt LME @ 15%
2#'s Six Row @ 20% ( to ensure conversion of adjuncts )
1# Flaked Oats @ 10% ( pre-gelatinized)
1# Flaked Wheat @ 10% ( pre- gelatinized)
1# Torrified Wheat @ 10%
8oz's of Acidulated malt @ 5% ( to help lower the ph for the brett)
also was thinking of adding 14oz's of table sugar @ 10 mins for fermentability.
as for hopping....60 min boil...
FWH - .25oz's of Northern Brewer @8 ibu's in mini-mash.
60mins 1oz of Kent Goldings
15mins .50oz's of KG's
5mins .50oz's of KG's
Flameout 1oz of Saaz
at an OG of 1.063 this should give an IBU of roughly 24.
2tablespoons of Yeast nutrient @ 15mins is the only extra I've contemplated.
I was thinking of pitching the entirety of the stepped up starter into the cooled wort @ 73 degrees and fermenting at about that temperature for the duration of primary.
Beyond that the plan is just to let flavor dictate the appropriate time to bottle.
Any thoughts or suggestions would be greatly appreciated.