JLem

Recipes 

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?

__________________
Brewing blog at Brew by Brew

Mustangj

Recipes 

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/

shanecb

Recipes 

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

__________________
BEER BEER

Inhiding

Recipes 

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?

maskednegator

Recipes 

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

Thundercougarfalconbird

Recipes 

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

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

Gritsak

Recipes 

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.

AmandaK

Recipes 

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 Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

Gritsak

Recipes 

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.

JLem

Recipes 

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?

__________________
Brewing blog at Brew by Brew