100Percent Brettanomyces - Clone Beer - 2008 National Homebrew Competition Winner

Ingredients

For 6 Gallons (22.71 L)

    11.5 lb (5.22 kg) Weyermann pilsner malt
    1.0 lb (0.45 kg) Weyermann Vienna malt
    1.0 lb (0.45 kg) Weyermann acidulated malt
    0.5 lb (227 g) Weyermann malted wheat
    2.0 oz (57 g) Hersbrucker pellet hops (60 min.)
    0.25 oz (7 g) Styrian Goldings pellet hops (2 min.)
    Wyeast B. bruxellensis (3 qt starter)
    Wyeast B. lambicus (1 qt starter)
    1 tsp diammonium phosphate for yeast nutrient (4.9 mL)
    0.75 cup corn sugar per 5 gallons to prime
    1 tablet Whirlfloc
 

Specifications

    Original Gravity: 1.055
    Final Gravity: 1.003
    ABV: 6.83%
 

Directions

    Mash at 148° F (64° C) for 60-90 minutes (until conversion is complete). Mash out at 168° F (76°C) for 15 minutes. After boil, chill to 65 F, and hit it with about 30 seconds of oxygen. Hold beer temperature at 65° F for the rest of fermentation.
    Primary fermentation for 45 days at 65° F (18° C) in glass.