Brett-tastic Brewday

I’m running out of superlatives to describe all the Brettanomyces beers I’ve been making. Which is a good thing (I think), although since more are on the horizon, who knows? Chalk it up to experience and a basement that needs filling.

161. Brett-tastic
Mash:
4 lbs. MFB Pale
4 lbs. Best Malz Spelt
3 lbs. MFB Special Aromatic
½ lb. Weyermann Acidulated

Mash @ 151° F for 120 minutes w/ 3 ½ gallons RO water & 2 g. gypsum; collected 2 ¼ gallons @ 1.082
Batch sparge @ 168° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.030

Collected 6 ¼ gallons; topped off to 7 gallons, brought to a boil (60 minutes), & added:
w/60 to go: 1 ½ oz. EKG 5.41% AA

w/5 to go: 1 oz. EKG 5.41% AA

Let stand for 10 minutes, chilled, and pitched slurry from 145b. (100/ECY04)

Primary: 11/27/2013
Secondary:
Bottled: 

OG: 1.052
FG:

Tasting Notes: