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Old 05-14-2009, 05:19 AM   #1
saq
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Default The Minstrel - A crazy, funky 100% brett fermented beer

Recipe: The Minstrel
Brewer: saq
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.30 gal
Boil Size: 7.34 gal
Estimated OG: 1.090 SG
Estimated Color: 14.9 SRM
Estimated IBU: 39.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.50 lb Rice Hulls (0.0 SRM) Adjunct 2.76 %
9.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 49.67 %
3.00 lb Rye Malt (4.7 SRM) Grain 16.56 %
3.00 lb Wheat Malt, Bel (2.0 SRM) Grain 16.56 %
0.50 lb Special B Malt BYOB (140.0 SRM) Grain 2.76 %
0.12 lb Chocolate Malt (350.0 SRM) Grain 0.66 %
0.75 oz Chinook BYOB Plug [14.30 %] (90 min) Hops 35.4 IBU
0.25 oz Chinook BYOB Plug [14.30 %] (10 min) Hops 4.0 IBU
0.50 gm Paradise Seeds (Boil 5.0 min) Misc
1.00 items Servomyces (Boil 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
11.00 gm Dried Elderflowers (Boil 5.0 min) Misc
2.00 lb Desert Flower Honey (1.0 SRM) Sugar 11.04 %
1 Pkgs Brettanomyces claussenii (White Labs #WLP6Yeast-Ale


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 16.12 lb
----------------------------
Double Infusion, Light Body
Step Time Name Description Step Temp
40 min Protein Rest Add 9.67 qt of water at 137.2 F 122.0 F
30 min Saccrification Add 11.28 qt of water at 179.2 F 149.0 F
10 min Mash Out Add 11.28 qt of water at 208.2 F 168.0 F


So after hearing about a few crazy brews that sounded/were really awesome (olllllo's GABF pro-am beer, Avery Fifteen, Lost Abbey Carnevale) I decided I needed to step it up and do something crazy and boundry stretching. It started out as kind of a Saison with Chinook (to take a page from Carnevale) and some Grains of Paradise, then I remembered some really tasty Blackberry Pale Ale I had at the local homebrew club recently so in goes some honey. olllllo's GABF pro-am had dried elderberry and grains of paradise and Avery Fifteen had white pepper and hibiscus, but I can't get either of those so I went with elderflowers/grains of paradise.

Been kicking this idea around for a while, and I think I've finally settled the grain bill down to this. I'd like to do blackberry honey but I'm not sure I can get some by saturday, plus Desert Flower Honey sounds pretty interesting and I'd be supporting local business.

Also I've thought about putting dates in but I'm not sure if using some ripened dates is a good idea or how to use them. Comments? Suggestions?


Edit: Update recipe and fermentation notes! Beer is completed and drinking very well!

Recipe Specifications
--------------------------
Batch Size: 5.30 gal
Boil Size: 7.34 gal
Estimated OG: 1.080 SG
Estimated Color: 18.4 SRM
Estimated IBU: 20.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 53.73 %
6.00 lb Rye Malt (4.7 SRM) Grain 35.82 %
0.50 lb Special B Malt BYOB (140.0 SRM) Grain 2.99 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.49 %
1.00 oz Sterling [6.20 %] (90 min) Hops 20.0 IBU
1.00 items Servomyces (Boil 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
2.00 gm Paradise Seeds (Boil 5.0 min) Misc
18.00 gm Dried Elderflowers (Boil 5.0 min) Misc
1.00 lb Date Sugar (3.0 SRM) Sugar 5.97 %
1 Pkgs Brettanomyces claussenii (WLP645) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 15.75 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 24.00 qt of water at 168.8 F 156.0 F
10 min Mash Out Add 8.00 qt of water at 209.6 F 168.0 F


Notes:
------
5/11/09 - 1.080 OG, higher than expected. The fruity elderberry flavor almost comes through the sweetness of the wort.
5/26/09 - 1.058 SG, brett seemed slow to respond, no visible activity until 4 days later.
5/30/09 - Raised fridge temp to 70f, brett seemed to wake up, small but thick looking foam at the top.
6/3/09 - After some significant airlock activity took a gravity reading, 1.034, not too shabby. Tastes fairly tart and flowery.
6/8/09 - Did another gravity reading, 1.020, seems to have cooled down with the fridge when lowering initial Pious v1 fermentation temp, time to add the dates.
6/10/09 - Fermentation has slowed in fridge with temp at 65f, took out of fridge to ferment at ambient 78-80f temperature. Beer woke up big time.
7/1/09 - The beer is definitely done, 1.006. Very clear, very tart, very flowery, very funky, good stuff. Kegged and chilling.
7/2/09 - Put 20PSI on and shook a few times, left on for carbonation.
7/5/09 - First taste test, carbonation level is almost there.
-------------------------------------------------------------------------------------

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Last edited by saq; 07-05-2009 at 08:26 PM.
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Old 05-14-2009, 10:57 PM   #2
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After talking iwth some folks I think I might make the following changes.
Drop the 2lbs of honey, substitute with 1lbs or 2lbs of jaggery (date sugar).
Perhaps change out the chinook with an equal IBU amount of EKG/styrian goldings/czech premiant something.
Increase Grains of Paradise amount to 1 gram.
Thoughts?

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Old 05-14-2009, 11:04 PM   #3
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this thread needs pics!

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Old 05-14-2009, 11:05 PM   #4
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Its still in the planning stage! I might brew it this saturday.

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Old 05-15-2009, 04:07 AM   #5
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Here's the new plan.

Recipe Specifications
--------------------------
Batch Size: 5.30 gal
Boil Size: 7.34 gal
Estimated OG: 1.090 SG
Estimated Color: 15.2 SRM
Estimated IBU: 32.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.50 lb Rice Hulls (0.0 SRM) Adjunct 2.76 %
9.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 49.67 %
3.00 lb Rye Malt (4.7 SRM) Grain 16.56 %
3.00 lb Wheat Malt, Bel (2.0 SRM) Grain 16.56 %
0.50 lb Special B Malt BYOB (140.0 SRM) Grain 2.76 %
0.12 lb Chocolate Malt (350.0 SRM) Grain 0.66 %
2.00 oz Styrian Goldings [5.40 %] (90 min) Hops 32.8 IBU
1.00 gm Paradise Seeds (Boil 5.0 min) Misc
1.00 items Servomyces (Boil 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
11.00 gm Dried Elderflowers (Boil 5.0 min) Misc
2.00 lb Jaggery (3.0 SRM) Sugar 11.04 %
1 Pkgs Brettanomyces claussenii (White Labs #WLP6Yeast-Ale


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 16.12 lb
----------------------------
Double Infusion, Light Body
Step Time Name Description Step Temp
40 min Protein Rest Add 9.67 qt of water at 137.2 F 122.0 F
30 min Saccrification Add 11.28 qt of water at 179.2 F 149.0 F
10 min Mash Out Add 11.28 qt of water at 208.2 F 168.0 F

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Old 05-15-2009, 12:25 PM   #6
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Drool.

Curious why you chose malted wheat/rye instead of unmalted, the unmalted stuff is usually used for wild beers?

Looks great but I'd add a little Styrian Goldings at 5 min or so as a finishing addition.

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Old 05-15-2009, 12:41 PM   #7
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I am also curious about the low mash temp, what was your reasoning there? I have always mashed high... but, then again, I have never done all brett so I am sure there is a reason behind that.

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Old 05-15-2009, 02:50 PM   #8
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I actually did a bunch of research on the mash last night. I read something by Jeff Sparrow that said a single infusion mash @ 154-156 for 90 minutes ends up working great for all-brett beers. I think I'm going to switch it up to that.

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Old 05-15-2009, 06:18 PM   #9
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I doubt mash temp would make much of a difference since the brett would chew through steel.

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Old 05-15-2009, 08:41 PM   #10
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Quote:
Originally Posted by Saccharomyces View Post
I doubt mash temp would make much of a difference since the brett would chew through steel.
One of the other reasons I'm just going to go with a single infusion

I didn't think about the unmalted wheat. The recipe originally started out as a Saison (hence malted wheat) which lead into the Avery Fifteen Brett Saison idea. I don't think the LHBS has unmalted rye, but they do have wheat. You think I should change it up? I'll check Wild Brews when I get home to see what he has to say on that topic.
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