| Amount | Fermentable | % |
|---|---|---|
| 4.00 pounds | German Pilsen Malt (2-Row) | 40% |
| 2.75 pounds | German Wheat Malt Light | 27.5% |
| 1.25 pounds | German Wheat Malt Dark | 12.5% |
| 0.50 pounds | Flaked Oats | 5% |
| 1.50 pounds | American Pale Malt (2-Row) | 15% |
| 10.00 pounds | Total Fermentable Weight | 100% |
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.50 ounces | Sterling | 60 minutes | Boil | Pellets | 7.7% | |
| 0.50 ounces | Total Hop Weight | |||||
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 0.75 oz | Bitter Orange Peel | Spice | Boil | 5 minutes |
| 0.50 oz. | Coriander Seed | Spice | Boil | 5 minutes |
| 2 tea bags | Chamomile | Spice | Boil | 5 minutes |
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Brettanomyces Claussenii | White Labs | WLP645 | Liquid |
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | Infusion | 60 minutes | 152° F |
Split batch. This one will be fermented with Brett C. only.
Split the split batch at four months. Took half out and kegged as an unadulterated Brett White. The other half was augmented with two gallons of Wit that was left over and a can of raspberry puree.