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Old 07-10-2013, 07:52 AM   #1
ianj84
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Default 100% brett marzen???.

Hey,
So I'm going a marzen on the weekend and thought I'd use a third of the batch to ferment with 100% brett lambucus.

Thought that all the nice caramel complex sugars of the marzen would hold up well against some brett characteristics.

Am I crazy?

Cheers

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Old 07-11-2013, 05:29 PM   #2
Cerevisaphile
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You are crazy

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Old 07-11-2013, 05:58 PM   #3
zachattack
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I don't usually think of "nice caramel complex sugars" when I think of Marzen. Domestic o-fests may be caramelly and sweet, but a true German example should be bready and malty from all the melanoidins yet relatively dry.

From the BJCP guidelines "Caramel malts are added only for a little sweetness and should not be noticeable."

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Old 07-12-2013, 01:02 AM   #4
ianj84
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So you think it's worth a try with brett?

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