Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > advice on when to pitch brett b for saison
Reply
 
LinkBack Thread Tools
Old 05-04-2011, 11:38 AM   #1
rwmiscik
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: parsippany, new jersey
Posts: 61
Liked 1 Times on 1 Posts

Default advice on when to pitch brett b for saison

Ok, so I am wondering when I should pitch the brett. I have never used wyeast 3711 before but from what I have heard from other people is that it will bring my fg to about 1.003. If it does actually do that I am concerned that the brett will have nothing to eat when I pitch and therefore will not give the beer and character. So what I am wondering is if I should wait until the wyeast brings the beer down to around 1.020 or 1.015 and then crash cool it and rack to secondary and pitch the brett and then age until the brett is done working and the beer is around 1.001 and then bottle. Let me know what you guys think maybe someone with some experience can chime in and help me out here. Thanks guys and the recipe i came up with is below.

malt & fermentables
% LB OZ Malt or Fermentable ppg °L
74% 9 4 English Maris Otter info 34 4 ~
10% 1 4 American White Wheat info 39 2 ~
8% 1 0 Acidulated Malt info 33 2 ~
4% 0 8 Crystal 60L info 34 60 ~
4% 0 8 Glucose info 34 0 ~

Batch size: 5.0 gallons Original Gravity
1.064 / 15.7° Plato (1.057 to 1.067)
Final Gravity
1.012 / 3.1° Plato (1.010 to 1.013)
Color
9° SRM / 18° SRM
(Gold to Copper)
Mash Efficiency
75%
hops
use time oz variety form aa
boil 60 mins 1.25 Saaz info pellet 3.5
boil 10 mins 1.0 Saaz info pellet 3.5
boil 1 min 1.0 Saaz info pellet 3.5

Boil: 5.0 avg gallons for 60 minutes Bitterness
27.2 IBU / 4 HBU
ƒ: Rager
BU:GU
0.42

yeast
Wyeast French Saison (3711)
Brettanomyces Bruxellensis

Alcohol
6.9% ABV / 5% ABW
Calories
209 per 12 oz.

__________________
rwmiscik is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2011, 12:18 PM   #2
elproducto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Ontario
Posts: 1,101
Liked 18 Times on 15 Posts
Likes Given: 3

Default

I'm planning on doing the same thing, but adding some malto so the there is something for the brett to eat, because 3711 will leave nothing.

__________________

Fall Line Brewing Company

http://www.beerisafourletterword.wordpress.com

Fermenter 1 - Spring Saison
Fermenter 2 -

Keg 1 - BCS Best Bitter
Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout

elproducto is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2011, 01:50 PM   #3
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,084
Liked 170 Times on 118 Posts
Likes Given: 97

Default

Brett doesn't need a lot of gravity to do its thing, Lacto/Pedio are the ones that really need fermentables to work. You could certainly add some malto-dextrin, or just mash a bit higher. It all depends on how much funk you want.

__________________

Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

Oldsock is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2011, 03:25 PM   #4
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 4,076
Liked 118 Times on 114 Posts
Likes Given: 3

Default

you could try out white labs new platinum strain that is meant for this: http://whitelabs.com/beer/strains_wlp670.html
its a blend of saison and brett

__________________
dcp27 is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2011, 04:39 PM   #5
rwmiscik
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: parsippany, new jersey
Posts: 61
Liked 1 Times on 1 Posts

Default

Thanks for the suggestions everyone. I am planning on mashing at 156. Do you think this will be enough food for the brett and I am going for a farely pronounced brett presence.

__________________
rwmiscik is offline
 
Reply With Quote Quick reply to this message
Old 05-07-2011, 06:32 AM   #6
nikkormat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: San Francisco
Posts: 125
Default

I was listening to an old Jamil Show on saisons, he basically said mash between 143 and 150 IIRC. reason being saisons are supposed to be super dry and you want as much of the sugar being converted to be fermentable to get it down to below 1.010

__________________
nikkormat is offline
 
Reply With Quote Quick reply to this message
Old 05-09-2011, 10:54 AM   #7
rwmiscik
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: parsippany, new jersey
Posts: 61
Liked 1 Times on 1 Posts

Default

Right I see where you are coming from but in that episode jamil wasnt planning on pitching brettanomyces. He was mashing low so the saccromyces could handle the job and dry out the beer. I mashed high to create long chain sugars that the saccromyces cannot handle but the brettanomyces can that way (in theory) there will be food left over for the brettanomyces and give the beer a nice brett presences to complement the saison. Anyway, I brewed this this weekend and pitched at 68 and have been increasing the temperature 2 degrees every day to help the yeasties along. once I hit 80 degrees and the signs of fermentation stop I am going to take a gravity reading and depending on what that is I will rack to secondary and possibly add some malto dextrine along with the brettanomyces and let it age until it is at 1.001 and then I will bottle. Ill update back with results.

__________________
rwmiscik is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 10:27 PM   #8
dickproenneke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Philadelphia, PA
Posts: 261
Liked 18 Times on 17 Posts
Likes Given: 12

Default

Quote:
Originally Posted by rwmiscik View Post
I brewed this this weekend and pitched at 68 and have been increasing the temperature 2 degrees every day to help the yeasties along. once I hit 80 degrees and the signs of fermentation stop I am going to take a gravity reading and depending on what that is I will rack to secondary and possibly add some malto dextrine along with the brettanomyces and let it age until it is at 1.001 and then I will bottle. Ill update back with results.
Just curious about how this brew turned out? Any updates for us?
__________________
"I don't want these logs looking like a Boy Scout was turned loose on them with a dull hatchet" -DP
primary 1: Desert Sky's Bombshell Blonde Ale
primary 2: :(
bottled: Sim'arillo IPA, Stout, BM's Centennial Blonde, Belgian Blonde, Citra'rillo APA, Saison, Mt. Hood Blonde
dickproenneke is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Comment on Boulevard Saison Brett Recipe jmwc95 Recipes/Ingredients 4 02-12-2012 01:44 PM
When to add Brett? JLem Recipes/Ingredients 2 02-26-2011 01:26 PM
Saison Troubadour (first Saison) steelerguy Recipes/Ingredients 2 03-12-2010 02:11 PM
Saison Recipe Advice? KopyKat Recipes/Ingredients 9 07-10-2007 01:34 PM
Old Ale and Brett Brewsmith Recipes/Ingredients 6 09-06-2006 07:54 PM