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Old 05-25-2012, 02:35 PM   #1
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Default Diable Sauvages: Brett. Golden Strong Ale

With my Munich Helles happily fermenting away in the fermentation fridge and my last bomber of Brett Saison kicked, its time to brew some more funky stuff.

Draconian Libations': Diable Sauvages

OG: 1.071
FG: 1.004
SRM: 3.4
IBU: 24.8
ABV: 8.8%

11 lbs 00 oz - Castle Belgian Pilsner (74.6%)
03 lbs 00 oz - Cane Sugar (20.3%)
00 lbs 12 oz - Weyermann Pale Wheat (5.1%)

0.500 Oz - Magnum - 60 Mins
0.500 Oz - Styrian Goldings - 10 Mins
0.250 Oz - Styrian Goldings - 0 Mins

East Coast Yeast ECY09 (Belgian Abbaye)
White Labs WLP644 (Brettanomyces Bruxellensis Trois)

*dual fermentation. Create 1 starter with both the Abbey Strain AND the Brett. I find that using Brett in the primary fermentation creates more intense Brett character in the beer as well as bringing it our FAR earlier than using it in secondary or at bottling.

Mash 1.5 hrs @ 148F w/ 4.5 Gallons
Boil 90 Mins

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:


www.draconianlibations.blogspot.com


http://www.facebook.com/pages/Draconian-Libations/258343357538490
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Old 06-04-2012, 02:44 PM   #2
1971hemicuda
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This sounds delicious! I'm going to be making a Golden Strong here shortly, using Sorachi Ace as the hop...instead of Styrian Goldings. ...I really want to use Brett...and was debating on All Brett or like you, a split with some good golden strong yeast

How is this going? I've heard that Brett tends to start a 2nd ferementation after about 4 weeks and takes another 3-4 to complete. I'm guessing this has another 6 weeks or so to go?

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Old 06-04-2012, 02:56 PM   #3
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Quote:
Originally Posted by 1971hemicuda
This sounds delicious! I'm going to be making a Golden Strong here shortly, using Sorachi Ace as the hop...instead of Styrian Goldings. ...I really want to use Brett...and was debating on All Brett or like you, a split with some good golden strong yeast

How is this going? I've heard that Brett tends to start a 2nd ferementation after about 4 weeks and takes another 3-4 to complete. I'm guessing this has another 6 weeks or so to go?
The ingredients should arrive this week so it will be brewed in the next few weeks. As for a second fermentation, I tend to just let the split fermentation roll for 6 weeks. It's usually done for me in 5 but I let it sit for an extra week or so to be certain that I'm not making bottle bombs. I can generally smell a strong Brett character at the 1 month mark. I'm interested to see how the Brett reacts to using an ECY strain. ECY tends to be fresher as well as a bigger pitch so my experience with their strains is that you get a violent Sacc. fermentation. I'll get to see how much "easy food" the Brett gets to with the ECY strain shredding through the sugars. I'm guessing that the Brett character won't be as excessive as the Brett Saison I brewed in this fashion. Time will tell!
Have you used Sorachi Ace before? Ive used it twice now. Most recently, I brewed an Extra Pale IPA using Simcoe, Amarillo, and Sorachi Ace. I know they describe the flavor as "lemony," but to me, I pick up a "lemony-dill" flavor. Very unique...very cool. I used all pellet Simcoe and Amarillo in that beer but at the last second I decided to drop 1/2 Oz of whole flower Sorachi Ace in at 12 minutes. Im rather astonished at how much I can notice 1/2 oz in with the plethora of Simcoe and Amarillo. All and all, I think its a pretty bad ass hop. I love Brooklyn Brewing's Sorachi Ace Saison...delicious beer.
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:


www.draconianlibations.blogspot.com


http://www.facebook.com/pages/Draconian-Libations/258343357538490
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Old 07-29-2012, 12:05 PM   #4
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She's a brewin'

image-559990671.jpg  
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:


www.draconianlibations.blogspot.com


http://www.facebook.com/pages/Draconian-Libations/258343357538490
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Old 07-29-2012, 06:34 PM   #5
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Gravity checked in at 1.072. Thankfully! My digital thermometer fritzed on me...sparge water was 157 an after doughing in, my thermometer said 165! After panicking, I ended up with an extended 90 minute mash at 144. Conversion did complete and amazingly...I was only off 1 point. I NEVER have issues with mash temps so the lesson learned is: expect the unexpected!

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:


www.draconianlibations.blogspot.com


http://www.facebook.com/pages/Draconian-Libations/258343357538490
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Old 07-31-2012, 11:53 AM   #6
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Geez, complete digital fail. This beer, no matter what it ends up tasting like, will be hard to replicate. My ferm fridge & temp controller went rouge and I woke up to a 55 degree internal temp and what looks like a lager fermentation. Who knew that a Belgian strain would take off at lager temps?? This is going to be a strange brew. I'm really angry to have had two devices fail on 1 brew.

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:


www.draconianlibations.blogspot.com


http://www.facebook.com/pages/Draconian-Libations/258343357538490
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Old 08-23-2012, 05:10 PM   #7
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3.5 weeks in: 1.006 gravity is close to complete. I'm just waiting for the Brett to come through. The beer is delicious. My past experience with Brett is to expect Brett character at around 28-35 days. It's not there yet. I'll let it rest until the 6 week mark and bottle it up.

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:


www.draconianlibations.blogspot.com


http://www.facebook.com/pages/Draconian-Libations/258343357538490
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Old 08-23-2012, 08:55 PM   #8
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Quote:
My digital thermometer fritzed on me...spathe water was 157 an after douching in,
New technique? Douching in...........
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Old 08-23-2012, 09:54 PM   #9
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Quote:
Originally Posted by beergolf

New technique? Douching in...........
I hear it gives a somewhat vinegar taste.... Should go well with the Breet
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Old 08-23-2012, 09:58 PM   #10
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Quote:
Originally Posted by Piratwolf View Post
I hear it gives a somewhat vinegar taste.... Should go well with the Breet
The spathe water takes care of that........
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