More Sour Brett Beers w/ Brett Brewday

Since the first one got moved over today, time for another Brettanomyces and coffee beer collaboration with Brett Barker from Press. This time, however, there will be no lag time for the Lactobacillus, as once mixed, all that yeast ain’t coming apart. We’ll figure out some sort of fruit to throw in the secondary; I believe the Sauce Boss is leaning towards raspberries. Sauce Boss. So awesome.

167. More Sour Brett Beers w/ Brett
Mash: 
7 lbs. MFB Pale
4 lbs. Breiss White Wheat 
1 lb. Weyermann Acidulated 
½ lb. rolled oats

Mash @ 152° F for 60 minutes w/ 4 gallons RO water & 4 g. gypsum; collected 2 ½ gallons @ 1.076
Batch sparge @ 165° F for 20 minutes w/ 4 gallons RO water & 4 g. gypsum; collected 4 gallons @ 1.032

Collected 6 ½ gallons; topped off to 7 gallons, brought to a boil (60 minutes), & added:
w/60 to go: 1 ½ oz. EKG leaf 5.41% AA

Chilled; added 10 ozs. Press concentrate @ 120° F, & racked onto yeast cake from 163. Sour Coffee Brett w/ Blackberries

Primary: 1/7/2014 @ 66° F
Secondary:
Bottled:

OG: 1.052
FG:

Tasting Notes: