Recipe for All-Brett Beer

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Waiting for one of my fermentrers to come open, then next up is an all-brett brew. I just don't have the bottles to free up a fermenter - I guess that's not a bad position to be in.

I have a starter of Brett-B going. Have used some of it in secondary of several beers, but now want to make an all-brett. I've never made one before and would welcome any advice.

What I have right now (partial mash for 6.5 gallons):

4.25 lbs 2-row
0.75 lbs Acidulated Malt
1.25 lbs Wheat LME
5.75 lbs Light LME
2.0 ozs Willamette @ 60
0.5 ozs Willamette @ 2

SG: 1.062
IBUs: 27
 
Looks pretty good to me, nothing too crazy. Are you looking to get sourness from the acid malt, or just drop the pH a bit for the Brett? Good luck.
 
Have you read the Chad Y's research?
http://www.brettanomycesproject.com/
It is very insightful and talks about all Brett fermentation. It talks about pitching rate and initial acid concentration and how that affects final attenuation and flavors.
It was shown that both the pitching rate and pH make a difference. Obviously pitching rate is difficult for the homebrewer but can be estimated.
But the major point that I got from the paper was the need for a lower ph and a good amount of acid already present. Most of the flavor of Brett is derived from breaking down different acids into different esters. (This is also described in Wild Brews and this particular page http://www.brettanomycesproject.com...pact-of-initial-concentration-of-lactic-acid/

It is your choice how you get the pH low.
 
Oldsock said:
Looks pretty good to me, nothing too crazy. Are you looking to get sourness from the acid malt, or just drop the pH a bit for the Brett? Good luck.
Click to expand...

Just looking to drop the PH. It will still be a couple of week before I can do this. Need to empty some bottles, to free up a fermenter.

Almighty said:
Have you read the Chad Y's research?
http://www.brettanomycesproject.com/
It is very insightful and talks about all Brett fermentation. It talks about pitching rate and initial acid concentration and how that affects final attenuation and flavors.
It was shown that both the pitching rate and pH make a difference. Obviously pitching rate is difficult for the homebrewer but can be estimated.
But the major point that I got from the paper was the need for a lower ph and a good amount of acid already present. Most of the flavor of Brett is derived from breaking down different acids into different esters. (This is also described in Wild Brews and this particular page http://www.brettanomycesproject.com...pact-of-initial-concentration-of-lactic-acid/

It is your choice how you get the pH low.
Click to expand...

Thanks for the links. Unfortunatly I can't seem to get more than the 'home' page. I will try again later.
 

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