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Old 10-01-2009, 03:12 PM   #21
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When you ferment with pure brett you aren't going to get ANY of the belgian phenolics/spiciness that you would otherwise get with a belgian yeast. I've got an all brett beer going and I'm documenting it here.
http://www.homebrewtalk.com/f12/muse-my-second-all-brett-beer-135753/

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Old 10-01-2009, 07:39 PM   #22
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All brett will probably be fruity rather than phenolic, I'm not sure how well the character would meld with this brew. I'd personally stick with a lighter brew for all-brett fermentation.

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Old 10-23-2009, 10:06 PM   #23
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From saq's comments on the Muse, maybe Brett L. would work well with this brew. I definitely think of all the strains, Brett L. would be the right one, given the malt profile. I may go for 10 gallons and split 50/50 between WLP515 and Brett L. Would be interesting!

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Old 11-18-2009, 04:05 AM   #24
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Brewing this recipe today. Using 1056 cake that I washed from another batch to test it out. It is cooling now but looks like barely 5 gallons. Must have undersparged.

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Old 11-19-2009, 07:51 PM   #25
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Brett L in this beer would probably be pretty good, my Brett L Pale Ale was somewhat inspired by your grainbill. The brett character is totally dominant but its fairly nice. Some mango/passionfruit and light pie cherry filling without the tartness and some brett funk describes it pretty well. I think B or C might make for a more smoothy integrated brew.

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Old 12-09-2009, 05:33 PM   #26
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Cliffs Notes:
//5 Gal 1.054 @ 75%//
7.75# Belgian Pils
1# Caravienne
0.5# Flaked oats
0.5# Biscuit
0.25# Aromatic

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Old 02-21-2010, 03:20 AM   #27
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Just kegged The Rabbit v2, my BPA which is closely related to this.
My differences are
.75lbs caravienne and .25lbs caramunich instead of 1lbs caravienne
Styrian Goldings @ 60 and 30 with a 23.8 IBU level
And last but not least I'm using some Allagash yeast which I cultured up myself from a bottle of Tripel Reserve. It hit 86% attenuation so it really put the malt character in the background, but its still pretty good just a different beer. It was kind of an impromptu beer I put together for a double brew day since I had just grabbed a bunch of Allagash yeast from the conical so I didn't need a starter.

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Old 02-22-2010, 04:39 AM   #28
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Brewing this tomorrow, what do y'all think of moving the 60 min addition to 30 or 20 for a little more hop flavor?

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Old 02-22-2010, 01:39 PM   #29
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I think hop flavor is not appropriate in this style.

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Old 02-22-2010, 03:11 PM   #30
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If there is any hop flavor it should be barely detectable in this style, if you are going by BJCP guidelines.

If you don't care about style then do whatever you want... Jamil suggests dry hopping his BPA recipe with noble hops, says it makes for an awesome beer.

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