Sebastian God Damn

Sebastian God Damn

(5 gallons/19 L, all-grain)
OG = 1.049 FG = 1.009
IBU = 22 SRM = 3 ABV = 5.3%

Ingredients
8.3 lbs. (3.8 kg) Belgian Pilsner malt
1.7 lbs. (0.77 kg) wheat malt
4.2 AAU US Sterling hops (50 min.) (0.6 oz./17 g at 7% alpha acids)
1.4 AAU US Mt. Hood hops (10 min.) (0.3 oz./9 g at 4.5% alpha acids)
1.4 AAU US Mt. Hood hops (5 min.) (0.3 oz./9 g at 4.5% alpha acids)
2.1 AAU US Sterling hops (5 min.) (0.3 oz./9 g at 7% alpha acids)
0.5 oz (14 g) US Sterling hops (0 min.)
0.5 oz (14 g) US Mt. Hood hops (0 min.)
White Labs WLP645 (Brettanomyces claussenii) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Two or three days before brew day, make a 1-qt. (1-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast.

On brew day, mash the malts at 153 °F (67 °C) in 15 quarts. (14 L) of water, and hold this temperature for 60 minutes. Raise to 168 °F (76 °C) for 15 minutes to mashout. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort
is collected. Boil the wort for 90 minutes, adding the hops at the times indicated in the schedule.

Once the boil is complete, chill to 80 °F (27 °C). Pitch yeast starter and ferment at that temperature until gravity is stable, which should take about 2 to 4 weeks. Fermenting at 80 °F (27 °C) will produce more character; at cooler temperatures, it’s quite mild for Brett. Prime and bottle condition, or keg and force carbonate to 2.6 volumes.

Sebastian God Damn

(5 gallons/19 L, partial mash)
OG = 1.049 FG = 1.009
IBU = 22 SRM = 4 ABV = 5.3%

Ingredients
3.3 lbs. (1.5 kg) Pilsen liquid malt extract
3.5 lbs. (1.6 kg) Belgian Pilsner malt
1.7 lbs. (0.77 kg) wheat malt
4.2 AAU US Sterling hops (50 min.) (0.6 oz./17 g at 7% alpha acids)
1.4 AAU US Mt. Hood hops (10 min.) (0.3 oz./9 g at 4.5% alpha acids)
1.4 AAU US Mt. Hood hops (5 min.) (0.3 oz./9 g at 4.5% alpha acids)
2.1 AAU US Sterling hops (5 min.) (0.3 oz./9 g at 7% alpha acids)
0.5 oz (14 g) US Sterling hops (0 min.)
0.5 oz (14 g) US Mt. Hood hops(0 min.)
White Labs WLP645 (Brettanomyces claussenii) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Two or three days before brew day, make a 1-qt. (1-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast.

On brew day, mash the crushed malts at 153 °F (67 °C) in 7.8 qts. (7.4 L) of water, and hold this temperature for 60 minutes. Remove the grains and rinse with 1-2 gallons (3.8-7.6 L). Add in the liquid malt extract and stir thoroughly to completely dissolve then top off with water until there is 6.5 gallons (25 L) of wort. Boil the wort for 90 minutes, adding the hops at the times indicated in the schedule.

Chill to 80 °F (27 °C). Pitch yeast starter and ferment at that temperature until gravity is stable, which should take about 2 to 4 weeks. Prime and bottle condition, or keg and force carbonate to 2.6 volumes.

Sebastian God Damn

(5 gallons/19 L, extract only)
OG = 1.049 FG = 1.009
IBU = 22 SRM = 5 ABV = 5.3%

Ingredients
3.3 lbs. (1.5 kg) Pilsen liquid malt extract
3.3 lbs. (1.5 kg) wheat liquid malt extract
4.2 AAU US Sterling hops (50 min.) (0.6 oz./17 g at 7% alpha acids)
1.4 AAU US Mt. Hood hops (10 min.) (0.3 oz./9 g at 4.5% alpha acids)
1.4 AAU US Mt. Hood hops (5 min.) (0.3 oz./9 g at 4.5% alpha acids)
2.1 AAU US Sterling hops (5 min.) (0.3 oz./9 g at 7% alpha acids)
0.5 oz (14 g) US Sterling hops (0 min.)
0.5 oz (14 g) US Mt. Hood hops (0 min.)
White Labs WLP645 (Brettanomyces claussenii) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Two or three days before brew day, make a 1-qt. (1-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast.

Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Add the liquid malt extract and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Boil the wort for 60 minutes, adding the hops at the times indicated in the recipe.

Chill to 80 °F (27 °C). Pitch yeast starter and ferment at that temperature until gravity is stable, which should take about 2 to 4 weeks. Prime and bottle condition, or keg and force carbonate to 2.6 volumes.