A sample of the Ye Olde Vineale in a RatFest tasting glass.
This is a recipe my brewing partner and I came up with for Arbor Brewing Company’s 2017 RatFest.
You can read about the brew day here.
You can read about the event and tasting notes here.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 10 gal |
65 min |
11.3 IBUs |
18.7 SRM |
1.073 |
1.002 |
9.3 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt, Golden Promise (Thomas Fawcett) |
20 lbs |
76.92 |
| Crystal Malt - 60L (Thomas Fawcett) |
2 lbs |
7.69 |
| Oats, Golden Naked (Simpsons) |
2 lbs |
7.69 |
| Crystal Extra Dark - 120L (Crisp) |
1 lbs |
3.85 |
| Treacle |
1 lbs |
3.85 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Goldings, East Kent |
56.7 g |
60 min |
Boil |
Pellet |
3.4 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Brettanomyces Bruxellensis Trois Vrai (WLP648) |
White Labs |
93% |
69.8°F - 86°F |
| Brettanomyces Bruxellensis (WLP650) |
White Labs |
70% |
65°F - 72°F |
| Brettanomyces Claussenii (WLP645) |
White Labs |
70% |
65°F - 72°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
150°F |
75 min |
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