10.00 lbs Belgian Pilsner Malt
0.25 lbs Biscuit Malt
0.25 lbs Caramel Pils (C8) Malt
Saccharification Rest 150°F 60 minutes
1.25 ounces Styrian Goldings (4.2% AA) Pellet for 60 minutes
2 ounces French Medium Toast Oak Beans Soaked in Chardonnay for 6 months
1 tablespoon Yeast Nutrient
Wyeast 1214 Belgian Ale Yeast/WLP550 Belgian Ale Yeast
WLP645 Brettanomyces claussenii
Wyeast 5112 Brettanomyces bruxellensis/WLP650 Brettanomyces bruxellensis
First appears in Everything Homebrewing Book.
After cooling, pitch only the Belgian ale yeast. Begin soaking your oak in Chardonnay.
Transfer the beer to secondary and pitch both Brettanomyces strains and add about a quart of basic starter beer to give it some extra food. Walk away for 6 months.
After 6 months, taste the beer, if there's enough “funkiness” for you, add the oak beans (sans wine) and age for 2 to 4 weeks and then package. Your beer should be at a low terminal gravity (around 1.008) to prevent bottle bombs. Carbonate highly and enjoy.