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Old 03-25-2011, 02:11 AM   #1
Steve973
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Default Brewing a 100% brett brux cherry stout on 26 March 2011

Hi All,

I have never brewed a brett beer before, so I thought it was time to try it, since brett beers are some of my favorites. This coming Saturday, I thought I would brew a cherry stout and ferment it with brettanomyces bruxellensis. This is what it will look like:

7 lb pils
1.5 lb caramel 120L
1 lb rye malt
1 lb Carafa Special III
0.75 lb Chocolate Malt
0.5 lb Roasted Barley
0.25 lb Black Patent

1.0 oz Northern Brewer at 60m
0.5 oz Goldings at 30m
0.5 oz Goldings at 15m

1.0 lb lactose at 10m

1 starter of brett brux in primary

1 can of Oregon cherry puree in secondary

I haven't ever tried a brett stout before, so I am very excited about this recipe. Let me know what you think, and I'll post about how everything went sometime on Saturday evening.

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Old 03-25-2011, 02:34 AM   #2
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I would back down on the roast just a bit 2.25# while a good portion in a normal beer, I think is a bit much with both the brett and cherry going on as well, simplify your recipe to really accentuate the brett and cherries

I would also nix the rye malt, for the same reason

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Old 03-25-2011, 06:35 PM   #3
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Can brett eat lactose?

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Old 03-25-2011, 07:17 PM   #4
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I hope you got that starter of brett going a few days ago.

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Old 03-26-2011, 02:52 AM   #5
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Forget the lactose and replace with simple sugar, the Brett will not attenuate as well as you want.

Too much roast.

Add some acid malt. Brett NEEDS an acidic wort.

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Old 03-26-2011, 03:56 PM   #6
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I agree about getting rid of the lactose, didnt see it at first in the recipe, I wouldnt add sugar to replace it though

I disagree about adding acid malt, its not really needed for a brett beer, especially if your adding cherries

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Old 03-26-2011, 05:27 PM   #7
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Brett doesn't need acid. I've got a brett L IPA that's just great right now, and it was like 90% pils, 5% wheat, 5% aromatic.

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Old 03-27-2011, 09:03 PM   #8
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In a forum about brewing wild and experimental beer, I am surprised at some of the responses. I'm not really trying to brew anything true to any particular style. I wanted to take something similar to LMB Milk Stout, and ferment it totally with brett, and then finish it with cherries. I'm not looking for any particular amount of attenuation. I'm trying something that is fairly different, and seeing what happens. I did remove the Carafa and I replaced the rye with flaked wheat in order to let more brett character through. Other than that, I'm content to just see what happens. Brew day went really well and now I'm waiting for the fermentation to really kick in.

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Old 03-27-2011, 09:54 PM   #9
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Quote:
Originally Posted by Steve973 View Post
In a forum about brewing wild and experimental beer, I am surprised at some of the responses. I'm not really trying to brew anything true to any particular style. I wanted to take something similar to LMB Milk Stout, and ferment it totally with brett, and then finish it with cherries. I'm not looking for any particular amount of attenuation. I'm trying something that is fairly different, and seeing what happens. I did remove the Carafa and I replaced the rye with flaked wheat in order to let more brett character through. Other than that, I'm content to just see what happens. Brew day went really well and now I'm waiting for the fermentation to really kick in.
Dude you posted a recipe for critique on the internet. This internet place is full of armchair quarter backs and self-proclaimed experts. What do you expect?

I say experiment on! I'm actually planning a blended stout for my annual over the top beer that I do every year for christmas. I'm thinking 50% of it will be fermented with brett and some souring organisms and the other half will be normal. Then I will sulfite the sour batch and blend for bottling.
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Old 03-27-2011, 09:58 PM   #10
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Ah, I have absolutely nothing against the advice of anyone, and I appreciate the time everyone has taken to read this thread. It occurred to me that I didn't make my intentions clear when I originally posted, so I thought I would note my intentions with this one. This beer is an idea that I have been bouncing around in my head for quite a while now, so I thought I would put it into action.

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