Pizza Port Brewing Co.’s Mo’ Betta Bretta clone

Mo’ Betta Bretta clone
(Pizza Port Brewing Company, California)

(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.011
IBU = 12 SRM = 7 ABV = 6.3%

Ingredients
9 lbs. 12.5 oz (4.4 kg) 2-row pale malt
15.7 oz. (0.44 kg) Carapils® malt
15.7 oz. (0.44 kg) flaked oats
17.2 oz (0.49 kg) Munich malt (10 °L)
3.2 AAU Magnum hops (60 min.) (0.2 oz/5.7 g of 16% alpha acids)
1 capsule Servomyces (yeast nutrient)
Brettanomyces anomalus cultured from bottle or White Labs WLP645 (B. claussenii) yeast (4 qt./~4 L starter)
0.66 cups corn sugar (for priming)

Step by Step
Make a 2 qt. (~2 L) yeast starter in a gallon (3.8 L) jug and let ferment. Add another 2 qt. (~2 L) of wort to starter. Aerate at each step. Mash at 150 °F (67 °C) for 60 minutes in 4.0 gallons (15 L) of water. Collect 6.5 gallons (25 L) of wort and boil for 2 hours, yielding about 4.5 gallons (17 L) of wort. Add hops for final 60 min. of boil. Add yeast nutrients for final 15 min. of boil. Cool wort, transfer to fermenter. Aerate wort and pitch yeast sediment plus half the liquid in the yeast starter to yield 5 gallons (19 L). Ferment at 64–75 °F (18–24 °C). Condition for at least 4 weeks before bottling.

Extract with grains option:
Replace all the grains in the all-grain recipe with 0.5 lbs. (0.23 kg) of 2-row pale malt, 0.5 lbs. (0.23 kg) of Carapils® malt, 0.5 lbs. (0.23 kg) of flaked oats and 0.5 lbs. (0.23 kg) Munich malt. Steep the crushed grains — a total of 2.0 lbs. (0.91 kg) — at 150 °F (66 °C) in 3 qts. (~3 L) of water. Add 2 gallons (7.6 L) of water to “grain tea” and boil with 2.33 lbs. (1.1 kg) of light dried malt extract. (You can heat the 2 gallons (7.6 L) of water separately while grains steep.) Boil wort for 60 minutes, adding the hops at the beginning of boil. Add 4.5 lbs. (2.0 kg) of light liquid malt extract and yeast nutrients with 15 minutes left in the boil. Cool wort and transfer to fermenter. Aerate beer and top up to 4.5 gallons (17 L) with water. Follow remaining all-grain instructions.

Thanks to Tomme Arthur of Pizza Port for the recipe for Mo’ Betta Bretta.