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Old 12-13-2007, 09:23 PM   #1
Ryanh1801
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Default finally getting a beer going with brettanomyces

Decided to get off my butt and get one of my favorite beers going. Made the starter this morning. Doing the Orval clone in BYO, had to use the 530 yeast instead of orvals yeast. Also not sure where im gonna get the 650 for the brett, I might just use a bottle of orval and make a starter. Anyone know where I can get the 650 or a substitute for it?

Here is the recipe. Im not sure yet if im gonna use corn sugar or go ahead and make some candy sugar tonight. Gonna try and mash in at around 154-155
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.058 SG
Estimated Color: 8.0 SRM
Estimated IBU: 32.0 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.25 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 58.1 %
2.50 lb Vienna Malt (3.5 SRM) Grain 23.3 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.3 %
2.00 oz Hallertauer Hersbrucker [4.00%] (60 min) Hops 27.4 IBU
0.50 oz Styrian Goldings [5.40%] (15 min) Hops 4.6 IBU
1.75 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 16.3 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale

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Old 12-13-2007, 09:30 PM   #2
Ó Flannagáin
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Looks tasty! I need to do a brett beer as well. Keep me updated on this one.

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Old 12-13-2007, 09:59 PM   #3
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Cool. Can't wait to try that one! BTW when are we going to get together for the 08-08-08 brew? and where?

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Old 12-13-2007, 11:07 PM   #4
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I suspect I will come down there, but, you guys can come up here if you want. It's just a pain in the ass to get on post for people without a military id, but you'll are more than welcome.

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Old 12-13-2007, 11:21 PM   #5
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Quote:
Originally Posted by Drunkensatyr
Cool. Can't wait to try that one! BTW when are we going to get together for the 08-08-08 brew? and where?
Im gonna be out of town on the 8/8/08 brew day. . I was just planing on a group brew day sometime later that month, im probably gonna brew the 8-8-08 later in Jan. when I get back in town.
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Old 12-14-2007, 01:34 AM   #6
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Wyeast sells a Brett culture, Wyeast 5112 (B. bruxellensis) or 5526 (B. lambicus).

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Old 12-14-2007, 01:51 AM   #7
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Looks good Ryan, Orval is a great beer.

I'm curious to see if mashing that high will work. I know you(the BYO recipe) want to leave something for the Brett to eat, but the recipe(and actual Orval) is supposed to finish at ~1.002. I'm not sure it'll get there in 2 months mashing that high. I see they advise bottling in 'heavy bottles' which means they expect, or are at least concerned, that the Brett is going to continue to work on the beer in the bottle.
All I'm saying is if after ~2 months your gravity is ~1.006+ and you decide to bottle it, be careful with those bottles. The Brett will probably keep working in the bottle and may cause over-carbonation and possibly worse. Brett(in secondary or bottles with little/no O2) can take much longer than normal yeast to chew away those last few gravity points.
I'm not advising you change the recipe/technique, just not sure you'll get to 1.002 in two months mashing at that temp. But I'm sure they've tried the recipe, so it should work. Good luck

P.S. I'm trying to culture some Brett B from an Orval bottle right now, I need 'all' three strains for a clone of Lost Abbey's Cuvee de Tomme.

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Old 12-14-2007, 11:58 AM   #8
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Quote:
Originally Posted by landhoney
Looks good Ryan, Orval is a great beer.

I'm curious to see if mashing that high will work. I know you(the BYO recipe) want to leave something for the Brett to eat, but the recipe(and actual Orval) is supposed to finish at ~1.002. I'm not sure it'll get there in 2 months mashing that high. I see they advise bottling in 'heavy bottles' which means they expect, or are at least concerned, that the Brett is going to continue to work on the beer in the bottle.
All I'm saying is if after ~2 months your gravity is ~1.006+ and you decide to bottle it, be careful with those bottles. The Brett will probably keep working in the bottle and may cause over-carbonation and possibly worse. Brett(in secondary or bottles with little/no O2) can take much longer than normal yeast to chew away those last few gravity points.
I'm not advising you change the recipe/technique, just not sure you'll get to 1.002 in two months mashing at that temp. But I'm sure they've tried the recipe, so it should work. Good luck

P.S. I'm trying to culture some Brett B from an Orval bottle right now, I need 'all' three strains for a clone of Lost Abbey's Cuvee de Tomme.
I couldn't have said it better .

Orval is probably to date my most favorite commercial beer. And I've only ever had it once cause I can't bring myself to spend the near $100 for a case
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Old 12-14-2007, 02:43 PM   #9
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Just to add... at the end of Brew Like a Monk there is a recipe for an Orval clone. It states a 154F mash temp. But the brewer also reports that his FG was 1.009 (1.006 after a year) for an OG of 1.058. More proof that you need to mash lower than 1.0054 to achieve the attenuation of Orval. I would shoot more for the 148-150F range.

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Old 12-15-2007, 08:47 PM   #10
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Thanks, for the suggestions went ahead and mashed low at 150.

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