7 lb 2-row Pale Malted Barley
1/2 lb Brewers flaked wheat
1/2 lb Crystal malt
1 oz Chinook hops
1 oz Willamette hops
1 oz Northern Brewer leaf hops
Wyeast 1007 (German Ale)
Yeast
Pediococcus damnosus
Culture
Brettanomyces bruxellensis
Culture
1 ts Yeast nutrient
3/4 c  Dextrose (priming)

Baked all hops for 1 hour at 300 degrees and left 3 days in the open
air. Mash grains and flaked wheat in 14 quarts of 130 degree water with 1
tsp gypsum added, for 5 minutes. Protein rest for 20 minutes at 140
degrees. Starch conversion for 60 minutes at 158-155 degrees. Mash out 10
minutes at 170 degrees. Sparge with 170 degree water. Boil 2 hours with
hops added near the beginning. Cool. Pitch yeast After 12 days I pitched
the Pediococcus. I have to admit, I didnt much care for the taste of
either the beer or the starter solution. It only took about 10 days (and
some premature hot weather) to produce decided ropiness, so I pitched the
Brettanomyces. Marvelous! Crystal clear, with a pale amber color. A
marvelous fruity aroma, with a distinctive Brettanomyces tang. Sour, but
not excessively so, nutty, fruity, with a sort of “old leather” note.
Apple-like finish. Original Gravity: 1.056 Final Gravity: 1.015 Primary
Ferment: 12 days Secondary Ferment: 9 months

Martin A. Lodahl