Been a while since I posted here, but I have trying something new and wanted to get the opinion of all you fine brewers.
I think I am going to attempt a "fairly low gravity" Braggot. But I want something a little extra, so I was thinking of throwing in some Brett. I have never used brett, and I know there are a handfull of different styles of brett out there, so I just wanted to see what everyone thought.
5 lbs 0 oz -Orange Blossom Honey (Or blueberry honey if I can find it)
5 lbs 0 oz -Pale Malt (2 row)
0 lbs 4 oz -Crystal 60
0 lbs 4 oz -Melanoiden Malt
0.2 oz Columbus 60min.
Honey goes straight into Primary or during wort cooling.
My primary yeast would be either a cream ale or a clean ale yeast. and then secondary with...
WLP645 Brettanomyces Claussenii
I wanted a crisp but not over powering brett flavor, and I read this is the more "mild" of the brett strains and gave a good sour similar to lambicus.
Or do you think that with the more mild WLP645, I should hike my britches and go 100% brett?
So far the specs on the recipe are
Est. OG- 1.066
Est. FG- 0.998
Can't wait to hear your thoughts.
Originally Posted by KyleWolf
I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...
Primary 1:Honey Rye Saison
Up next: Rye Amber Ale, Brett Braggot.