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014 - Ommegeddon

posted May 29, 2010, 1:23 PM by Joel Morris   [ updated Jul 10, 2010, 7:15 AM ]
Brewed July 1st, 2010


Spices added during last 5 min of the boil: 
.06 oz - Ginger  
.2 oz - Coriander (smaller browner type) 
2½ inch square - Fresh orange peel  
0.6 oz - Grains of paradise 

YEAST STRAIN: 3787  |  Trappist High Gravity™

Produces intense esters and phenolic characteristics with complex fruitiness. Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples to ferment to dryness. True top cropping yeast with a broad temperature range.

Origin: 
Flocculation: Medium-High
Attenuation: 74-78%
Temperature Range: 64-78F, 18-25C
Alcohol Tolerance: 12% ABV


After fermentation is complete, pitch Brettanomyces Brux and wait a few months. 


YEAST STRAIN: 5112  |  Brettanomyces bruxellensis™

Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic “sweaty horse blanket” character of indigenous beers: gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavor to fully develop.

Origin: 
Flocculation: medium
Attenuation: very high
Temperature Range: 60-75° F (15-24° C)
Alcohol Tolerance: approximately 12% ABV


2 weeks before bottling dry hop with Tettnanger and probably some Saaz and/or Styrian Goldings. 

FG should be around 1.007. Bottle for medium-high carbonation.
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