Homebrewtastic
Well-Known Member
I want to do a very sessionable light ale but pack in tons of flavor. I love brett funk so I thought that would be a good way to add in some extra flavor without having to up the ABV. or go insane on the IBUs.
From what I've read you can expect brett to dry your beer out pretty significantly because it can eat sugars that sacch cannot. And to expect around a F.G. of 1.004ish.
Here's my planned recipe.
4lbs. 2 row
2lbs. Malted Rye
8 oz. 60L Crystal
1 oz. Target hops (11%AA) 20 minutes
1 oz. Willamette hops (5.5%AA) 10 minutes
1 oz. Willamette hops (5.5%AA) 5 minutes
1 oz. Willamette hops (5.5%AA) Flameout
Then I want to pitch both dry notty and the brett lambicus at the same time. I don't want super funk, so I think that giving the nottingham a shot at the sugars should help keep it balanced.
I typically get around 80% efficiency and expect an O.G. of 1.035. The mostly late hop additions should keep the bitterness mellow but with a fair amount of spicy hop character that I think will work with the rye and the brett.
Is 1.004 about what I should expect for the F.G.? Does anyone have any good suggestions? I've done a little brett brewing but not much to call myself an expert, plus I've never used Brettanomyces Lambicus before, so would really appreciate any info. I'm still deciding on what temperature to mash at, as the higher the mashing the more sugar the brett would have to eat and the more funk I would end up with. Any thoughts on that?
From what I've read you can expect brett to dry your beer out pretty significantly because it can eat sugars that sacch cannot. And to expect around a F.G. of 1.004ish.
Here's my planned recipe.
4lbs. 2 row
2lbs. Malted Rye
8 oz. 60L Crystal
1 oz. Target hops (11%AA) 20 minutes
1 oz. Willamette hops (5.5%AA) 10 minutes
1 oz. Willamette hops (5.5%AA) 5 minutes
1 oz. Willamette hops (5.5%AA) Flameout
Then I want to pitch both dry notty and the brett lambicus at the same time. I don't want super funk, so I think that giving the nottingham a shot at the sugars should help keep it balanced.
I typically get around 80% efficiency and expect an O.G. of 1.035. The mostly late hop additions should keep the bitterness mellow but with a fair amount of spicy hop character that I think will work with the rye and the brett.
Is 1.004 about what I should expect for the F.G.? Does anyone have any good suggestions? I've done a little brett brewing but not much to call myself an expert, plus I've never used Brettanomyces Lambicus before, so would really appreciate any info. I'm still deciding on what temperature to mash at, as the higher the mashing the more sugar the brett would have to eat and the more funk I would end up with. Any thoughts on that?
