Russian River Sanctification 100% Brett Fermented - Beer Recipe - Brewer's Friend

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Russian River Sanctification 100% Brett Fermented

129 calories 9.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Vinnie Cilruzo via Embrace the Funk
Calories: 129 calories (Per 12oz)
Carbs: 9.8 g (Per 12oz)
Created: Saturday September 14th 2019
1.040
1.005
4.5%
28.6
3.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.20 lb American - Pale 2-Row7.2 lb Pale 2-Row 37 1.8 84.7%
0.50 lb German - Vienna0.5 lb Vienna 37 4 5.9%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 5.9%
0.30 lb German - Acidulated Malt0.3 lb Acidulated Malt 27 3.4 3.5%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 3 Boil 90 min 12.21 50%
1 oz Sterling1 oz Sterling Hops Pellet 8.7 Boil 15 min 16.42 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Brettanomyces Bruxellensis OYL-202
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Beaverton Public Water (Bull Run)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 154 °F --
4 gal Batch Sparge -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.19 12.8  
Mash volume with grains 3.87 15.5  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume 6.13 24.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.68 g | 22.7 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

On 05/27: I changed the recipe to reflect that Russian River lowered the ABV by around 2%.

I will mash in at 148 for high fermentability. I will add "the Funky Bunch", which I cultured from a bottle of Beatification after it ferments down to 1.015 to 20. This beer is just slightly sour, I dont want to make a lacto bomb

Vinnie Cilurzo:


https://www.google.com/amp/s/embracethefunk.com/2011/08/02/vinnie-cilurzo-of-russian-river-qa/amp/

50% Brett Brux.
10% Brett Claus.
10% Brett Lambicus
30% Russian River Brewing “Funky Bunch” house yeast culture- mix of Brett, Lacto, Pedio, & other wild yeast

The RRBC house culture we call the “Funky Bunch” could be cultured from a bottle of Beatification.

You’ll see a long lag phase at the start of fermentation and then a slowing of fermentation when it gets to 1.020, from there it has to sit for a couple of months before it gets down to the gravity listed above. Depending on if you bottle or not you will need to make a decision on the final gravity. If you do bottle it has to be bottled at 1.010 or so, but, not above that or the bottles will over carbonate and the bottles might explode.

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  • Last Updated: 2020-05-27 13:52 UTC