What happens when you brew a 100% BRETTANOMYCES Beer? (BR-8 Yeast)
Channel: TheApartmentBrewer
Date: 2023-06-12

It's been a while since I've done a wild or sour fermented beer so in this video, I decided to try out the new BR-8 dry Brettanomyces yeast from Fermentis and make a 100% Brettanomyces Saison! Because Brett takes so long to ferment, this required a long aging period, but wow it was worth it!!
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Recipe on Brewfather: https://share.brewfather.app/opCuDzP8XBrZV5

Recipe for 5 gallons (19L) , your efficiency may vary:

"Seaside Saison"

6.6% ABV          22 IBU

8 lb Franco-Belges Pilsner Malt (80%)
2 lb Weyermann Pale Wheat Malt (20%)

Mash:
Single Infusion mash at 148 F (64 C) for 90 min

Water (ppm): Ca: 54, Mg 6, Na 0, Cl 42, SO4 99, HCO3 0
Add to 8 gal (30 L) spring water: 4g Gypsum, 2g Epsom, 2g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

FWH - Add 1 oz (28g) Hallertau Mittelfrueh (3.4% AA)
10 min - Add 1 oz (28g) Aramis (5.5% AA)
0 min - Add 1 oz (28g) Aramis (5.5% AA)

OG: 1.055

Yeast: 2 packets rehydrated Fermentis BR-8 Brettanomyces Bruxellensis

Ferment at 75 F (22 C) for 3-5 months.

FG: 1.006
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0:00 Intro and welcome 
3:10 Recipe
7:23 Brew day
9:32 Fermentation plan
13:46 Fermentation follow-up
14:50 Pour and tasting notes
23:01 Potential Improvements
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