Brett Pale Ale All Grain 1 40.0 52.7 60 72.0 1.057 1.009 9 58 6.3 V empatage = 31.5L V rinçage = 27L V ébu = 48L V final = 40L Mash the grains at 152°F (67°C) for 60 minutes. Boil for 60 minutes, following the hops schedule. After the boil, chill the wort to slightly below fermentation temperature, about 65°F (18°C). Aerate with pure oxygen or filtered air and pitch the yeast. Ferment at 68°F (20°C) for 4 weeks, then check the gravity. If it’s above 1.015, wait and check each week until the number holds steady or drops below 1.015 (preferably 1.010). Then bottle or keg, and carbonate to 2 volumes of CO2. 2 30 20.0 10 20.0 30 18.3 2.0 18.0 2 EBC Pale Malt (2 Row) US Grain 8.63 2 79.0 9 EBC Munich Malt Grain 0.96 9 80.0 1 EBC Barley, Flaked Grain 0.48 1 70.0 45 EBC Crystal Light - 45L (Crisp) Crisp Grain 0.48 45 76.0 Nugget 0.06 12.0 Boil 60 Simcoe 0.06 10.0 Boil 5 Amarillo 0.06 9.2 Aroma 5 Citra 0.06 12.0 Aroma 5 Pitch à 18°C Brettanomyces Bruxellensis 0.10629999999999999 FALSE 5112 Wyeast Labs 82.0 5.4 76.0 Mash In Temperature 60 66