landhoney
Well-Known Member
I'm brewing this with Mike T (http://madfermentationist.blogspot.com/) on the 17th. This will be my first time brewing with anyone(sad I know) that wasn't a friend who doesn't brew.
80% pils
20% flaked wheat
2oz French Oak Cubes in 2 different Chardonnay's(to secondary) soaking 1 month
From Mike: OG of 1.062 (probably use a protein rest in), use relative soft water since it is such a pale beer, sterling to bitter, styrians for a mid boil addition, ferment relatively cool with 3787, give it a few weeks for the yeast to drop out, then rack it onto the oak and add the brett possibly lacto.
He also got some of those Russian River 'bugged' oak chips from James at BBR.com, so we should have actual bugs from RR's barrels to add a bit of authenticity. Also, thanks to Brewtopia I'm going to try just adding the cubes and not the Chard, which should give a good enough Chard flavor. I can always add more if it doesn't come through. I also just read that Vinny does 20min mashes, but I'm not going to try it - I'm not that crazy
Whatya think?
80% pils
20% flaked wheat
2oz French Oak Cubes in 2 different Chardonnay's(to secondary) soaking 1 month
From Mike: OG of 1.062 (probably use a protein rest in), use relative soft water since it is such a pale beer, sterling to bitter, styrians for a mid boil addition, ferment relatively cool with 3787, give it a few weeks for the yeast to drop out, then rack it onto the oak and add the brett possibly lacto.
He also got some of those Russian River 'bugged' oak chips from James at BBR.com, so we should have actual bugs from RR's barrels to add a bit of authenticity. Also, thanks to Brewtopia I'm going to try just adding the cubes and not the Chard, which should give a good enough Chard flavor. I can always add more if it doesn't come through. I also just read that Vinny does 20min mashes, but I'm not going to try it - I'm not that crazy
Whatya think?
