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CATEGORY CUISINE TAG YIELD
German Beer, Brewing 54 Servings

INGREDIENTS

7 lb 2-row Pale Malted Barley
1/2 lb Brewers' flaked wheat
1/2 lb Crystal malt
1 oz Chinook hops
1 oz Willamette hops
1 oz Northern Brewer leaf hops
Wyeast 1007 (German Ale)
Yeast
Pediococcus damnosus
Culture
Brettanomyces bruxellensis
Culture
1 ts Yeast nutrient
3/4 c Dextrose (priming)

INSTRUCTIONS

Baked  all  hops for 1 hour at 300 degrees and left 3 days in  the  open
air. Mash grains and flaked wheat in 14 quarts of 130 degree water  with 1
tsp gypsum added, for 5 minutes. Protein rest for 20 minutes  at  140
degrees.  Starch conversion for 60 minutes at 158-155 degrees. Mash  out 10
minutes at 170 degrees. Sparge with 170 degree water. Boil  2  hours with
hops added near the beginning. Cool. Pitch yeast After 12  days  I pitched
the  Pediococcus. I have to admit, I didn't much care  for  the taste of
either the beer or the starter solution. It only took about  10 days (and
some premature hot weather) to produce decided ropiness, so  I pitched the
Brettanomyces. Marvelous! Crystal clear, with a pale amber color. A
marvelous  fruity aroma, with a distinctive Brettanomyces tang. Sour, but
not  excessively so, nutty, fruity, with a sort of "old leather" note.
Apple-like finish. Original Gravity: 1.056 Final Gravity: 1.015 Primary
Ferment: 12 days Secondary Ferment: 9 months
Recipe By     : Martin A. Lodahl
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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