I recently brewed a basic Brett beer; Pale Malt + Aromatic Malt + Acid Malt + Saaz hops, and 35 IBUs. Brett as the primary yeast, but used Pacman in secondary to get down to my final gravity (the Brett only went to 70%). It's a great beer, with a wonderful fruity flavor.
I'm looking to do something a little different next when my glass fermenter frees up. Thought I'd post my idea here to see what reaction I get. It's something completely different, and I'm not sure if it's too much:
6.5 gallons. Partial Mash
OG: 1.080
FG: 1.016 (or lower)
IBUs: about 40
1 lb 2-Row
1 lb Acid Malt
1 lb Coffee Malt
1 lb Dark Crystal (Probably some 120 + Special B)
0.5 lbs Chocolate Malt
0.5 lbs Rolled Oats.
9 lbs Light LME
1 lb Brown Sugar
FWH: Mt Rainier
Bittering: Mt Rainier & Goldings
Finishing: Goldings
Dry Hop: Still thinking, but would be Goldings.
Primary Yeast: WLP650 (Brett-B). No temperature control (basement winter temps).
Secondary:
PacMan Yeast (if it hasn't reached target FG)
8 ozs Cocoa Powder.
I'll probably also post this in the recipe section for comments. Not sure how many people there are familiar with Brett, so I thought I'd post it here to get input from some folks more experienced in using the yeast.
I'm looking to do something a little different next when my glass fermenter frees up. Thought I'd post my idea here to see what reaction I get. It's something completely different, and I'm not sure if it's too much:
6.5 gallons. Partial Mash
OG: 1.080
FG: 1.016 (or lower)
IBUs: about 40
1 lb 2-Row
1 lb Acid Malt
1 lb Coffee Malt
1 lb Dark Crystal (Probably some 120 + Special B)
0.5 lbs Chocolate Malt
0.5 lbs Rolled Oats.
9 lbs Light LME
1 lb Brown Sugar
FWH: Mt Rainier
Bittering: Mt Rainier & Goldings
Finishing: Goldings
Dry Hop: Still thinking, but would be Goldings.
Primary Yeast: WLP650 (Brett-B). No temperature control (basement winter temps).
Secondary:
PacMan Yeast (if it hasn't reached target FG)
8 ozs Cocoa Powder.
I'll probably also post this in the recipe section for comments. Not sure how many people there are familiar with Brett, so I thought I'd post it here to get input from some folks more experienced in using the yeast.