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What happens when you brew a 100% BRETTANOMYCES Beer? (BR-8 Yeast)
TheApartmentBrewer It's been a while since I've done a wild or sour fermented beer so in this video, I decided to try out the new BR-8 dry Brettanomyces yeast from Fermentis and make a 100% Brettanomyces Saison! Because Brett takes so long to ferment, this required a long aging period, but wow it was worth it!!
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Recipe for 5 gallons (19L) , your efficiency may vary:
"Seaside Saison"
6.6% ABV 22 IBU
8 lb Franco-Belges Pilsner Malt (80%)
2 lb Weyermann Pale Wheat Malt (20%)
Mash:
Single Infusion mash at 148 F (64 C) for 90 min
Water (ppm): Ca: 54, Mg 6, Na 0, Cl 42, SO4 99, HCO3 0
Add to 8 gal (30 L) spring water: 4g Gypsum, 2g Epsom, 2g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.
FWH - Add 1 oz (28g) Hallertau Mittelfrueh (3.4% AA)
10 min - Add 1 oz (28g) Aramis (5.5% AA)
0 min - Add 1 oz (28g) Aramis (5.5% AA)
OG: 1.055
Yeast: 2 packets rehydrated Fermentis BR-8 Brettanomyces Bruxellensis
Ferment at 75 F (22 C) for 3-5 months.
FG: 1.006
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0:00 Intro and welcome
3:10 Recipe
7:23 Brew day
9:32 Fermentation plan
13:46 Fermentation follow-up
14:50 Pour and tasting notes
23:01 Potential Improvements
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
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Music provided by Epidemic Sound
#Saison #Brettanomyces #homebrew #sour #wildale #BR8 #aramis #belgianbeer #fermenation #brewing #beer #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain
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