Brett Competition, January 5, 2014
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NameEmailBrett strain(s)Recipe/notes/stats
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Jeff Lyonsjefflyonsnyc@gmail.comBrux TroisRye Saison - 10% Rye, 80% Golden Promise, 5% C120, 2.5% Chocolate Rye, 2.5% Pale Chocolate; 24 IBU EKG @ 60; 100% Bret Brux Trois brewed 10/26/14 2.2%ABV
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Chrisnhchrisp@gmail.comBruxGreenpoint Warehouse beer - 100 % Brett Brux fermentation, 3:2:1 Valley 6-row, Valley Warthog Wheat, Valley Danko Rye, dry hopped with Cascade. Brewed early March 2014
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Chrisnhchrisp@gmail.comClausseniiJamaica Bay - Continental IPA brewed with 100 % Brett Claussenii
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Chrisnhchrisp@gmail.comClausseniiLoose Lips - Based on an English IPA, London ESB Strain then finished with Brett Claussenii
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Kyle Knudsonkyleknu@gmail.comBrux TroisBelgatrois - Saison-style ale brewed with Sylva hops, fermented with Belgian Abbey 2 strain, then aged with Brett Trois.
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Jeff Lyonsjefflyonsnyc@gmail.comBrux TroisStout - 50% 2-Row, 25% Oats (Flaked & Golden Naked), 10% Rye, 10% C60, 2.5% Carafa II, 2.5% Chocolate Wheat; 14 IBU Styrian Goldings @ 60; 100% Brett Brux Trois brewed 9/30/14 5.8%ABV
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Joejoe@obscurae.comBrux Trois100% maris otter; 25 IBUs warrior + 1oz Hersbrucker at flame off; OG 1.050, FG 1.010; started in early December
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