All Grain homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Maris Otter Pale - UK, CaraMunich II - DE, Brown Sugar - US, Honey Malt - CA, Cascade Hops, Danstar Abbaye Homebrew Yeast, White Labs WLP650 Brett B. Homebrew Yeast, White Labs WLP653 Brett L. Homebrew Yeast, Whirlfloc Tab, Yeast Nutrient.
Fermentables
42% - 2-Row - US
5
37
1
Mash
42% - Maris Otter Pale - UK
5
38
3
Mash
0% - CaraMunich II - DE
0
34
46
Mash
6% - Brown Sugar - US
0.75
40
10
Late
10% - Honey Malt - CA
1.25
37
25
Mash
Hops
Cascade
1.3
Pellet
Boil
45 min(s)
8
30.0
Cascade
0.7
Pellet
Boil
15 min(s)
8
8.7
Yeast
Danstar Abbaye
85%
White Labs WLP650 Brett B.
80%
White Labs WLP653 Brett L.
80%
Other Stuff
Whirlfloc Tab
1
each
Boil
Yeast Nutrient
0.5
tsp
Boil
Mash Steps
Saccharification Rest
Infusion
149
75 min
Special Instructions
1.Strike with 4.5 Gallons of 159F water
2.Mash at 149F for 75 minutes, mash thickness 1.51 qt/lb
Big Brux, 16 days after bottling. It's a nice lightly clouded amber colour. The head is off-white with fine retention, it really is sticking around. Loads of bubbling activity going on inside. Banana and bubblegum seem to dominate the aroma but are pleasant and smooth, mixed with breadiness, light caramel and some floral and spicy notes, perhaps owing to the dry hopping. Upon sipping, it definitely needs more time to carbonate and mellow. There is no real funk to speak of yet and some flavours need rounding out. There is a touch of sharp citrus that I hope dissipates as well. As is it is an enjoyable albeit rough-edged Belgian style beer. I am hoping that with aging this beer really shines.
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