The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > 100% Brett beer - what styles work?

Reply
 
LinkBack Thread Tools
Old 05-19-2011, 01:46 AM   #1
JLem
naturally selected
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JLem's Avatar
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,641
Liked 168 Times on 148 Posts
Likes Given: 4

Default 100% Brett beer - what styles work?

I'm thinking of brewing a 100% Brett beer this summer. I have no temp control and I'm not a fan of the standard hot-weather styles (e.g. Saisons, etc), so normally I just don't brew once the temp warms up too much. But I was thinking an all Brett beer might do OK at these elevated temps. I'm all for experimenting anyway.

But which styles work well fermented with Brett? Should I go big and bold with an Imperial Stout? Or should it be more light and mellow like an American Wheat?

JLem is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2011, 02:15 AM   #2
Mustangj
Feedback Score: 0 reviews
 
Mustangj's Avatar
Recipes 
 
Join Date: Oct 2006
Location: Dublin, Oh
Posts: 1,439
Liked 2 Times on 2 Posts
Likes Given: 17

Default

Pale ale..I was thinking about doing Edworts Pale ale with Brett. I've tryed a Jolly Pumpkin's Madrugada Obscura "Dark Dawn" and i'm not a huge fan of funky stouts.


From Jolly Pumpkin's web site

Madrugada Obscura "Dark Dawn" – A Belgian inspired stout that is as dark as a moonless midnight, brimming of roasted malts and bitter hops.
It will keep you good company in all places, be thay light or dark.

Seasonal released in January
8.1% Alc./Vol.

__________________
"If my mother was tied up and held ransom, I might think about making a light beer."Greg Koch
Stone Brewing

Michigan Mashers
http://www.homebrewtalk.com/groups/michigan-mashers/
Mustangj is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2011, 04:00 AM   #3
shanecb
Kvlt Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
shanecb's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 1,139
Liked 19 Times on 17 Posts
Likes Given: 9

Default

I like most wheat styles with Brett. Wit, American wheat, fruited wheat, all are great. I'll also second pale ale.

__________________
A particular love for ancient, obsolete, or lesser-known style from both the US and abroad.

We are the Sons of Winter and Stars
We ́ve come from a far beyond time
Forever the fire burns in our hearts
Our world shall never die
- Wintersun
shanecb is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2011, 04:36 PM   #4
Inhiding
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Cambria
Posts: 46
Liked 4 Times on 4 Posts
Likes Given: 1

Default

I just did a low gravity IPA or APA 1.042 SG and 42 IBU's and fermented it out with Brett A. It was unbelievable. I think I will use the Brett A on all 5 gallons next time. Look up the Homebrew chef and check out his recipe for Sonoma Pale Ale. Nice recipe, although I didn't follow it, it was the genesis for my recipe.

Next month a fellow brewer and I will be doing a series of Brett beers using Brett A, WY Brett L, WL Brett L, and some Russian River oak chips. We will be using each of these as a primary yeast, as well as a secondary yeast (using WL 530 or 510 as a primary). It will be a lot of work, but should be fun. I will post the details as they come in.

Why not brew up 8 gallons of wort, regardless of style, and ferment 5 as one normally would and use the other 3 gallons for Brett experiments?

__________________
Inhiding is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2011, 05:01 PM   #5
maskednegator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: san diego
Posts: 323
Liked 8 Times on 8 Posts
Likes Given: 1

Default

I second the IPA suggestion.
Also, sour mashes work great with 100% brett beers. You could do a berliner (great hot weather beer).

__________________
maskednegator is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2011, 05:05 PM   #6
Thundercougarfalconbird
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: , GA
Posts: 783
Liked 22 Times on 18 Posts
Likes Given: 26

Default

Go Go Wild Devil Clone.(hop devil with brett)

__________________

The best beer I ever made was the next one I brew.

Thundercougarfalconbird is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2011, 07:17 PM   #7
Gritsak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: IN
Posts: 593
Liked 12 Times on 11 Posts

Default

I've made a super friends clone: IPA with brett B and C, all citra hops. Turned out OK- had a very strong herbal/spice character- not sure where that came from. I made two separate starters for both the brett strains. Next time i think i'll pitch them directly in and skip the starters as I didn't get hardly any of the traditional brett characters.

__________________

I brew lots of beer.

Gritsak is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2011, 09:02 PM   #8
AmandaK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: KCMO
Posts: 1,501
Liked 135 Times on 102 Posts
Likes Given: 24

Default

Quote:
Originally Posted by Gritsak View Post
Next time i think i'll pitch them directly in and skip the starters as I didn't get hardly any of the traditional brett characters.
Brett only makes the 'traditional flavors' when stressed. e.g. low pH, in presence of alcohol, etc... 100% Brett fermentations don't provide those environments.

Just sayin'.
__________________
BJCP National Beer Judge
On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
AmandaK is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2011, 10:03 PM   #9
Gritsak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: IN
Posts: 593
Liked 12 Times on 11 Posts

Default

Quote:
Originally Posted by Braufguss View Post
Brett only makes the 'traditional flavors' when stressed. e.g. low pH, in presence of alcohol, etc... 100% Brett fermentations don't provide those environments.

Just sayin'.
The beer from both of my all brett starters that were completely fermented out had strong brett character, so i'm not sure how accurate it is to say that an all brett beer will have none of the traditional brett flavors. My idea behind not making starters next time is to intentionally underpitch to stress the yeast.
__________________

I brew lots of beer.

Gritsak is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2011, 10:51 PM   #10
JLem
naturally selected
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JLem's Avatar
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,641
Liked 168 Times on 148 Posts
Likes Given: 4

Default

Quote:
Originally Posted by "Inhiding

Why not brew up 8 gallons of wort, regardless of style, and ferment 5 as one normally would and use the other 3 gallons for Brett experiments?
well, I'm only set up for small batches - usually 3.5-4 gallons. I do all-grain, split boil on my kitchen stove (electric).

There's a lot of ideas here. Thanks. What about flavors/characteristics (e.g., roasty, smokey, caramelly) that DON'T go well with Brett?
__________________
My Hombrewing Blog

My Beer Cellar
JLem 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
My First Brett L beer Andrewtherooster Lambic & Wild Brewing 2 04-05-2011 11:41 AM
First All Brett Beer joshareed Lambic & Wild Brewing 8 12-19-2010 03:40 AM
Anyone done an all Brett beer? Calder Lambic & Wild Brewing 21 11-30-2010 01:51 PM
about time for my all brett beer killian Lambic & Wild Brewing 13 02-01-2010 02:57 AM
100% Brett Beer II landhoney Lambic & Wild Brewing 27 01-30-2010 05:25 AM