Sour Coffee Brett w/ Blackberries Brewday

Today’s beer was a collaborative project with Brett Barker from Press Coffee; he wanted to see the brewing process from start to finish, and make a sour coffee Brettanomyces beer with blackberries. What more reason do I need? Press Coffee is no stranger to these parts—I’ve used their coffee in beers multiple times, including Coffee Mild, Press Coffee Black IPA, and Wild Wet Hop w/ Coffee—so this is just one more in the long litany of beery homages to Press Coffee. We started with the Lactobacillus and the coffee concentrate, adding the Brettanomyces three days in, and then we’ll toss the blackberries in the secondary—the plan is that the acidity of the coffee and the blackberries will blend well with the yeast-derived tartness.

163. Sour Coffee Brett w/ Blackberries
Mash:
4 lbs. MFB Pilsener
3 lbs. MFB Special Aromatic
2 lbs. MFB Pale
1 lb. Best Malz Spelt
1 lb. Weyermann Acidulated

Mash @ 152° F for 70 minutes w/ 3 ½ gallons RO water & 4 g. gypsum; collected 2 ¼ gallons @ 1.080
Batch sparge @ 164° F for 20 minutes w/ 4 gallons RO water & 4 g. gypsum; collected 4 gallons @ 1.030

Collected 6 ¼ gallons; topped off to 7 gallons, brought to a boil (70 minutes), & added:
w/70 to go: 1 oz. EKG leaf 5.41% AA 

Chilled, adding 10 ozs. Press concentrate at 180° F while chilling, and pitched Wyeast 5335 Lactobacillus @ 100° F

Primary: 12/19/2013 (with Lactobacillus; added mason jars of Brettanomyces bruxellensis Trois and custersianus on 12/22/2013)
Secondary: 1/7/2014 @ 1.004; racked onto 3 lbs. of blackberries
Bottled: 

OG: 1.050
FG:

Tasting Notes: