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Old 11-06-2013, 10:10 PM   #1
kaips1
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Default Brett Fruit Beers

After drinking more than a handful of fruit lambics and amercian fruited wild/sour ales(GI Juliet most notably). I decided i need to get some brett fruit beers going. The plan was to brew 10 gallons of a brett base beer and split it into 4 secondaries with different fruits. I checked the website for Goose Island and formulated a recipe kinda similar but i didnt want the abv as high, more along the lines of a lambic. So the base recipe was like 75% 2 row and then equal parts flaked rye and rye malt, then .25lb of acid malt. I did a 100% Brett primary with 4 different brett strains: DC02( from oldsocks latest lambic) CMY01, WL 644 trois, and Iris C2, I didnt take exact measurements of how much of each yeast i used. For the fruit, i went as local as possible for 3 out of 4, handpicked local blueberries, blackberries, and raspberries. The last fruit is apricot puree from Vinters Harvest. I brewed 2 5 gallon batches of my base recipe and let them ferment for almost 90 days. I just recently did the split and fruit additions and honestly cant wait to see how they turn out. pics coming shortly

Edit: this was not done with intentions of being as good or as complex as a fruit lambic but something similar, kinda like what Crooked Stave is doing.

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Old 11-06-2013, 10:13 PM   #2
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Pics from the Brett's to the secondary.

image-2465587448.jpg   image-2107285689.jpg   image-2026309191.jpg   image-2064334817.jpg   image-2478322510.jpg  

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Old 11-08-2013, 03:52 AM   #3
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how long are you going to leave the beer on the fruit?

looking forward to hearing your tasting notes.

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Old 11-08-2013, 02:07 PM   #4
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Quote:
Originally Posted by sweetcell
how long are you going to leave the beer on the fruit?

looking forward to hearing your tasting notes.
At least 3 months. My original plan was to purée all the fruits myself and see if I couldn't quicken the time frame up but that didnt happen. With everything being whole fruit except the apricot, 3 months is a good time frame. I look forward to this batch with moderate to high hopes, one thing I try not to have till the beer is finished.
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Old 11-09-2013, 03:20 PM   #5
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I'd also be interested in tasting notes!

And just curious, did you oxygenate either of your base beers? As for the brett, did you make starters?

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Old 11-09-2013, 03:55 PM   #6
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Quote:
Originally Posted by Bearfoot
I'd also be interested in tasting notes!

And just curious, did you oxygenate either of your base beers? As for the brett, did you make starters?
I don't oxygenate my wort beside pouring it usually through a strainer and the Brett strains are all built up cultures using a stir plate. I didn't blend the cultures till brew day and tried to get an even ratio. Tried being the key word.
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Old 11-10-2013, 03:02 AM   #7
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Quote:
Originally Posted by kaips1 View Post
I..tried to get an even ratio. Tried being the key word.
No worries there...the Brett will decide the pecking order on its own and the ratio will work itself naturally.

Good luck!
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Old 11-10-2013, 03:17 AM   #8
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Ep 41 of Fuhmentaboutit has a great interview with Brain Taylor of Goose Island about their brett dosing and aging.

http://www.heritageradionetwork.com/...f-Goose-Island

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Old 11-12-2013, 03:27 PM   #9
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Hmm, interested to see how this turns out! Sounds awesome! So, to clarify, 90 days for ferment then 90 days...ish... for the fruit additions?

Looking forward to hearing about it!

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Old 11-12-2013, 10:28 PM   #10
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Quote:
Originally Posted by Matteo57
Hmm, interested to see how this turns out! Sounds awesome! So, to clarify, 90 days for ferment then 90 days...ish... for the fruit additions?

Looking forward to hearing about it!
Ya I did 90ish days on primary and I'm gonna do at least a 90 day secondary since I didn't get to purée all the fruit like I wanted too.
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