The Muse - All Brett L Blonde
Batch Size: 5.50 gal
Boil Size: 6.98 gal
Estimated OG: 1.060 SG
Estimated Color: 5.7 SRM
Estimated IBU: 26.3 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes
Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 52.83 %
3.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 22.64 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 7.55 %
1.00 lb Vienna Malt (3.5 SRM) Grain 7.55 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 7.55 %
0.25 lb Caravienne Malt (22.0 SRM) Grain 1.89 %
2.00 oz Styrian Goldings [4.10 %] (60 min) Hops 26.3 IBU
1 Pkgs Brettanomyces Lambicus White Labs #WLP653 Yeast-Ale
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 13.25 lb
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 20.94 qt of water at 166.6 F 156.0 F
10 min Step Add 10.00 qt of water at 197.1 F 168.0 F
9/4/09 - Easy brewday, hit temps though efficiency was a little low. 1.060. Yeast not as ready as I want, delayed pitching till the morning.
9/5/98 - Yeast looks pretty ready, pitched. Few hours later a krausen had formed. Ferm temp is at 70f
9/7/09 - Krausen appears to be diminishing and bubbling is slowing, took out of fridge and placed into theater room where fermentatino temperature reached around 79-80 stable. Little to no activity going on.
9/18/09 - Some new krausen appears to have formed, its thin but looks a little hard and bubbly, some airlock activity is happening. Added figs
9/25/09 - Airlock activity is slowing and bubbling has subsided. Took gravity reading, 1.012.
9/29/09 - activity is slow, gravity reading 1.008
10/16/09 - definitely done, gravity reading read 1.006, very funky, blends in with some fig character, quite nice. kegging
Fermented in a 6g better bottle at 70f for about a month before kegging. After 2 weeks dropped in about a quarter pound or less of quartered frozen figs. The flavor of the fig didn't really stick around and should be considered an optional component.
Here is my second experimental "wild ale" brewed with all Brett L (WLP653). I was thinking of doing a Belgian Blonde / Pale type of a beer when I thought it would be a great base for some funky brett action.
This beer took Silver at Walk The Line on Barleywine in the 23A category.
Here is a link to the thread where the whole thing started: http://www.homebrewtalk.com/f12/muse-my-second-all-brett-beer-135753/
I've got about 6-8 bottles of this beer left. I'm going to age some and send the rest off to comps.
What was the total grain-to-glass time?
How sour was this? Did you see any pellicle in the carboy?
My all Brett beers usually take about 8 weeks of fermentation time to go from grain to glass. I do brett beers a lot (particularly brett blondes) as they are a wonderful beer thats really different than the rest.
No pellicle, 100% brett beers make krausen just like sacc.
No sourness at all, 100% brett beers don't produce acidity. (Note WLP Brett C has lacto and pychia and other bugs in it and it will get slightly tart).
Interesting. Thanks for the reply. You're inspiring me to read more into the 100% brett beer thing. I may have to try this. Is the WL brett culture available year round, or is that a platinum series?
Its year round. This recipe (even minus the figs, they didn't do much) is a good first try for a brett beer that will help you get started on the ins and outs. The only thing I can recommend is lots of patience to wait for that FG to stop at around 1.007. It will look like it stops at around 1.011, and then for 2 weeks not seem to do anything before undergoing another fermentation with just a little bit of foam activity on the top and 2 weeks later the gravity will end around 1.007 or so.
Thats because brett beers don't need bulk aging because they aren't sours. Brett is a yeast and when used by itself it acts a lot like saccharomyces does and doesn't take a lot of time.
Lambics and sours have lots of bacteria in them such as lactobacillus, pediococous, acetobacter, pychia, etc etc etc and they all work very slowly which means they need a lot of time to produce the acids you are looking for.
White Labs Brett L has been my favorite wild yeast to work with so far, its pretty dependable in its speed/attenuation and has a wonderful pineapple like exotic fruit character along with earthy wine-like character.
Exactly, which makes this really tempting. Thanks again for posting this; looking forward to giving this a shot.
Wasn't a pellicle, just a little bit of krausen from a second fermentation. Brett seems to go through and for 3-4 weeks does a primary fermentation where it just looks like a slow sacc fermentation, and then stops for about a week or so, and then starts back up again slowly and makes a little krausen.
|All times are GMT. The time now is 10:33 PM.|
Copyright ©2000 - 2013, Jelsoft Enterprises Ltd.