Sour Brett Ale
THREE SIXTY
NOT CURRENTLY AVAILABLE
6.1%

ABV
7

IBUs
1.066

OG
ABOUT
Malts 2-Row, Toasted Flaked Wheat, Flaked Oats, Carafoam, Acidulated
Hops Centennial, Amarillo, Citra, Cascade
Yeast Halo Brett Blend, Vermont Ale
RECIPE
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MASH TUN

Mash

56.1%
2-Row
18.7%
Toasted Flaked Wheat
18.7%
Flaked Oats
4.8%
Carafoam
1.7%
Acidulated
+
Mash - Target pH: 5.4
Ca
131
ppm
Mg
9
ppm
Na
76
ppm
SO4
137
ppm
Cl
205
ppm

Mash Schedule
66.0°C
Saccharification - 45 min

Sparge

75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.5
Ca
37
ppm
Mg
9
ppm
Na
13
ppm
SO4
25
ppm
Cl
25
ppm

KETTLE

Kettle Souring

+
Boil for 15 min
+
Cool to 40°C
+
Preboil Water - Target pH: 3.3

Boil


Whirlpool

0.6 IBUs
Centennial - 30 min
0.5 IBUs
Amarillo - 30 min
1.3 IBUs
Citra - 30 min
0.4 IBUs
Cascade - 30 min
0.9 IBUs
Centennial - 20 min
0.5 IBUs
Amarillo - 20 min
0.8 IBUs
Citra - 20 min
0.3 IBUs
Cascade - 20 min
0.5 IBUs
Centennial - 10 min
0.3 IBUs
Amarillo - 10 min
0.5 IBUs
Citra - 10 min
0.2 IBUs
Cascade - 10 min

Heat Exchanger

19.0°C
Target Temperature
1.063
Target OG
+
Final Water Profile
Ca
132
ppm
Mg
14
ppm
Na
71
ppm
SO4
129
ppm
Cl
185
ppm

FERMENTER

+
Halo Brett Blend
+
Vermont Ale Yeast

Fermentation Schedule
1922°C
Primary Fermentation - 7 days
2221°C
Conditioning - 11 days
1°C
Cold Crash - 3 days

BRITE TANK

6.1%
ABV (Target)
6.8
IBUs (Target)
1.016
FG (Target)

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