Sour Brett Saison with Pineapple
CHROMA KEY (PINEAPPLE)
ON TAP / IN BOTTLES / IN GROWLERS
5.8%

ABV
1

IBUs
1.046

OG
ABOUT
Malts 2-Row, Wheat, Munich II, Toasted Flaked Wheat, Caramunich I
Hops Ekuanot
Yeast Halo Brett Blend
RECIPE
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MASH TUN

Mash

59.8%
2-Row
31.5%
Wheat Malt
3.1%
Munich II
5.0%
Toasted Flaked Wheat
0.6%
Caramunich I
+
Mash - Target pH: 5.4
Ca
166
ppm
Mg
9
ppm
Na
13
ppm
SO4
174
ppm
Cl
143
ppm

Mash Schedule
64.0°C
Saccharification - 45 min

Sparge

75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.3
Ca
37
ppm
Mg
9
ppm
Na
13
ppm
SO4
25
ppm
Cl
25
ppm

KETTLE

Boil


Whirlpool

0.1 IBUs
Ekuanot - 50 min
0.1 IBUs
Ekuanot - 40 min
0.1 IBUs
Ekuanot - 30 min

Heat Exchanger

24.0°C
Target Temperature
1.046
Target OG
+
Final Water Profile
Ca
138
ppm
Mg
12
ppm
Na
72
ppm
SO4
157
ppm
Cl
181
ppm

FERMENTER

+
Halo Brett Blend

Fermentation Schedule
24°C
Pineapple Fermentation - 7 days
1924°C
Primary Fermentation - 7 days
14°C
Cold Condition - 4 days
0°C
Cold Crash - 3 days

BRITE TANK

5.7%
ABV (Target)
0.3
IBUs (Target)
1.003
FG (Target)

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