All Grain Smoked Brett Saison HomeBrew Recipe
Profile: HomeBrew recipe for a Smoked Brett Saison. Final beer will be a dry smoky Saison with a subtle Brett character. Medium-bodied with a creamy mouthfeel. Fruity, spicy, and earthy farmhouse flavors. Complex and refreshing.
6 lbs Belgian Pale 2-Row
6 lbs Weyermann Oak-Smoked Wheat Malt
8 oz. Rye Malt
8 oz. Flaked Oats
8 oz. Flaked Rye
1 oz. East Kent Goldings 5%a, 60 minutes
1 oz. East Kent Goldings 5%a, 30 minutes
1 oz. East Kent Goldings 5%a, at 10 minutes
12 oz. Rice Hulls (mix with grain in mash – helps the sparging with a sticky wheat mash)
Secondary Fermentation: White Labs WLP645 Brettanomyces Claussenii
Step Mash all grains with rice hulls:
125 degrees for 30 minutes
150 degrees for 60 minutes
Sparge at 170 degrees.
One hour boil with hop regimen above.
Primary fermentation at 68-70 degrees for 7-10 days with Saison Yeast