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Old 07-10-2010, 04:42 PM   #1
ndsgr
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Default Funky Saison - Brett FG/mash temp question

I have been planning to do a funky Saison in August, but haven't really locked down a recipe yet. I want to finish it by giving it some Brett funk. I had a couple of questions.

First, I do plan to use Wyeast's 3724 because I want that flavor. I'll be ramping temperatures to try and get it as low as possible and for the great associated flavors. However, this will also be my first time using Brett. If I mash low (~145) as suggested to dry out Saison, will there be anything for the Brett to do (FG ~=1.006)? If I mash higher (152 - 154) and it finished high (~1.012) will the Brett bring it down where it's supposed to be?

Thanks!

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Old 07-11-2010, 03:51 AM   #2
dwarven_stout
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I just kegged a funked saison co-fermented with 3724, Saison Dupont and Boulevard Saison Brett dregs. It finished at 1.000 and has noticeable Brett character at 2 1/2 months since brewing, as well as the characteristic orange-spice 3724 flavor. YMMV and all that, but here's the recipe:


Beer Profile
Measured Original Gravity: 1.063 SG
Measured Final Gravity: 1.000 SG
Actual Alcohol by Vol: 8.22 %
Bitterness: 34.7 IBU
Est Color: 5.0 SRM

Ingredients
Amount Item Type % or IBU
10.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 83.33 %
1.00 lb Munich Malt (9.0 SRM) Grain 8.33 %
2.00 oz Williamette [3.90 %] (60 min) Hops 25.6 IBU
1.00 oz Saaz [4.00 %] (15 min) Hops 6.5 IBU
1.00 oz Saaz [4.00 %] (5 min) Hops 2.6 IBU
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 8.33 %

Beer Profile
Est Original Gravity: 1.063 SG
Measured Original Gravity: 1.063 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 6.12 % Actual Alcohol by Vol: 8.22 %
Bitterness: 34.7 IBU Calories: 274 cal/pint
Est Color: 5.0 SRM Color: Color

Mash Profile
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 13.75 qt of water at 161.4 F 150.0 F

Notes
No brew day notes on this one. Pitched Wyeast #3724, Dupont Saison dregs and Smokestack Saison Brett dregs together. Dry-hopped with 0.5oz Amarillo on 7/3/10. SG 1.000.

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Old 07-11-2010, 02:37 PM   #3
ndsgr
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Thanks! Does the Brett have issues with the temp ramping for the Saison yeast or does it work slowly enough that it doesn't get effected?

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Old 07-17-2010, 02:52 PM   #4
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Brett is fine at elevated temps. It won't throw esters the way a sacc yeast will.

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