All Grain 100% Brett Fermented Foreign Extra Stout Recipe
Profile: Rich full-bodied stout fermented with a unique strain of Brettanomyces, which creates clean tropical fruit aromas and flavors. Flavors of dark sweet malts with some light earthy tartness from the Brett. Smooth malty finish with moderate hop bitterness.
14 lbs Pale 2-row
8 oz. Crystal 100
6 oz. Chocolate Malt
6 oz. Flaked Barley
6 oz. Roasted Barley
1/2 oz. Columbus 15%a, 60 minutes
1 oz. Galaxy 14%, 20 minutes
Mash all grains for 60 minutes at 150 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment warm at 70-75F for 12 weeks to let the slow working Brett yeast perform.