Sour Brett Saison with Key Lime
CHROMA KEY (KEY LIME)
ON TAP / IN BOTTLES / IN GROWLERS
5.8%

ABV
5

IBUs
1.048

OG
ABOUT
Malts 2-Row, Wheat, Munich II, Toasted Flaked Wheat, Caramunich I
Hops Centennial, Dr. Rudi, Wakatu
Yeast French Saison, Halo Brett Blend
RECIPE
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MASH TUN

Mash

61.4%
2-Row
30.7%
Wheat Malt
3.1%
Munich II
4.3%
Toasted Flaked Wheat
0.6%
Caramunich I
+
Mash - Target pH: 5.4
Ca
249
ppm
Mg
9
ppm
Na
13
ppm
SO4
220
ppm
Cl
255
ppm

Mash Schedule
64.0°C
Saccharification - 45 min

Sparge

75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
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

2.35 g/L
Dextrose - 0 min

Whirlpool

0.7 IBUs
Centennial - 40 min
1.6 IBUs
Dr. Rudi - 40 min
1 IBUs
Wakatu - 40 min
0.3 IBUs
Centennial - 30 min
0.6 IBUs
Dr. Rudi - 30 min
0.4 IBUs
Wakatu - 30 min
0.1 IBUs
Centennial - 20 min
0.1 IBUs
Dr. Rudi - 20 min
0.1 IBUs
Wakatu - 20 min

Heat Exchanger

19.0°C
Target Temperature
1.048
Target OG
+
Final Water Profile
Ca
168
ppm
Mg
12
ppm
Na
18
ppm
SO4
142
ppm
Cl
162
ppm

FERMENTER

+
French Saison Yeast
+
Halo Brett Blend

Fermentation Schedule
1925°C
Primary Fermentation - 14 days
14°C
Cold Conditioning - 7 days
0°C
Cold Crash - 3 days

BRITE TANK

5.8%
ABV (Target)
4.9
IBUs (Target)
1.004
FG (Target)

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