Recipe Type: All Grain Yeast: WL 500 Yeast Starter: yes big one Additional Yeast or Yeast Starter: Brett B. Batch Size (Gallons): 5 Original Gravity: 1.090 Final Gravity: 1.004 Boiling Time (Minutes): 90 Primary Fermentation (# of Days & Temp): 12 Secondary Fermentation (# of Days & Temp): 120 days Tasting Notes: ......
8.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 46.1 %
8.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 46.1 %
2.20 oz Hallertauer, New Zealand [8.50%] (60 min)Hops 50.6 IBU
1.00 oz Styrian Goldings [5.40%] (30 min) Hops 11.2 IBU
0.50 oz Hallertauer, New Zealand [8.50%] (30 min)Hops 8.8 IBU
1.00 oz Styrian Goldings [5.40%] (15 min) Hops 7.2 IBU
0.75 oz Tettnang [4.50%] (30 min) Hops 7.0 IBU
1.00 oz Saaz [4.00%] (5 min) Hops 2.2 IBU
0.50 oz Styrian Goldings [5.40%] (5 min) Hops 1.5 IBU
1.35 lb Turbinado (10.0 SRM) Sugar 7.8 %
After primary fermentation add another 1 pound of turbinado sugar to wort, along with a big starter of Brett B.
Beer is amazingly complex, not really sure what beer style it would be, but it, is amazing. It was more an experiment to push the limits of brewing a belgian beer with lots of hops and still get some belgian flavors out of it.
anything you would change? ive been looking for a sour recipe to try and im thinking this one looks pretty good although i dont have alot of experience with brett.
__________________ THIRSTY GOAT BREWING COMPANY
On Hiatus: Brewing in Munich....
anything you would change? ive been looking for a sour recipe to try and im thinking this one looks pretty good although i dont have alot of experience with brett.
Honestly I can not think of anything I would change to this one, I was really happy how this one turned out. I would not call this you run of the mill sour beer though, it has a different flavor profile from most sour beers.
How would this compare to a Jolly Pumpkin beer or Orval? I think Brett B is the strain that is used in secondary fermentation, and I want to know how it presents itself when used in primary fermentation.
I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.
All-Grain - 8-8-08 Belgian sour ale.
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