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Old 02-28-2014, 10:56 AM   #11
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I'm new to brewing with bacteria with my first brett only beer being brewed this weekend. I have done lots of research though and have found that in order to keep the beer from getting too thin, it is necessary to use a portion of unmalted grains like spelt or raw wheat. With my experiment I will be using 1lb of raw wheat to test this theory.
I think most of Russian Rivers sour beers (other than Sonambic / Beat) are all malt, although most contain a portion of wheat malt. From the recipes I've seen from Jolly Pumpkin, he tends to use some wheat malt and flaked barley. I think Crooked stave is the only one I've heard talking about spelt, I think he also mentioned rye as something that will add body to brett fermented beers.

I made a beer last year that was about 94% 'Heritage' six row and 6% malted oats, I primaried with brett and then added JP, 3F, and Allagash dregs. It's down to 1.002 and has nice body.
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Old 02-28-2014, 12:06 PM   #12
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I think most of Russian Rivers sour beers (other than Sonambic / Beat) are all malt, although most contain a portion of wheat malt. From the recipes I've seen from Jolly Pumpkin, he tends to use some wheat malt and flaked barley. I think Crooked stave is the only one I've heard talking about spelt, I think he also mentioned rye as something that will add body to brett fermented beers.

I made a beer last year that was about 94% 'Heritage' six row and 6% malted oats, I primaried with brett and then added JP, 3F, and Allagash dregs. It's down to 1.002 and has nice body.
In addition to this, Crooked Stave uses oats in a few things, if I'm not mistaken.
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Old 02-28-2014, 12:13 PM   #13
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Originally Posted by BrewinHooligan View Post
I'm new to brewing with bacteria with my first brett only beer being brewed this weekend. I have done lots of research though and have found that in order to keep the beer from getting too thin, it is necessary to use a portion of unmalted grains like spelt or raw wheat. With my experiment I will be using 1lb of raw wheat to test this theory.
I'd recommend this. The reason being is that brett doesn't produce the glycerol that sacch does, which leaves the beer feeling thin. Flaked oats, flaked wheat, etc is a good option to add some body to fill in for what the brett isn't producing.

Here's a thread that I started awhile ago - http://www.homebrewtalk.com/f127/all...g-thin-355084/
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Old 02-28-2014, 03:09 PM   #14
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I think most of Russian Rivers sour beers (other than Sonambic / Beat) are all malt, although most contain a portion of wheat malt. From the recipes I've seen from Jolly Pumpkin, he tends to use some wheat malt and flaked barley. I think Crooked stave is the only one I've heard talking about spelt, I think he also mentioned rye as something that will add body to brett fermented beers.

I made a beer last year that was about 94% 'Heritage' six row and 6% malted oats, I primaried with brett and then added JP, 3F, and Allagash dregs. It's down to 1.002 and has nice body.
Good information and good to know. I would assume then, that even malted the starches or composition of wheat, oats, etc. even malted have a benefit to the mouthfeel of the final beer not being completely consumed by the brett. My next all brett beer will have all malted grains and will use the same strain of brett to compare between the two.
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Old 05-18-2014, 03:51 AM   #15
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Here's a blog post about one of the beers I mentioned in the start of this thread, in case anyone's interested. The oats definitely helped with the thinness, and the flavours from the candi syrup are subtle but present.

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