This will be my first braggot and first (mostly) all Brett brew, so just want to make sure this isn't going to be awful.
1gal batch
OG: 1.075-1.110
IBU: 0
1-1.5lb light DME
1-1.5lb honey (add at flameout or during fermentation?)
WLP645 Brett C cake (is temp control still important?)
optional
0.25-0.5oz dry hop (amarillo, centennial or chinook?)
I just made a starter for another beer (scottish/abbey yeast mix), and rather than just dumping the decanted wort, I thought to save it and mix it with the approx. lb of DME I have left. I'm going to be bottling a barleywine this weekend that I finished with Brett C, so was thinking to rack this about 1-1.5lb DME/ 3L mix onto that cake. I also want to add an equal amount of honey to it as well and make it into a braggot. I'm curious to see if the brett C will be enough to counter any sweetness left on its own. I am considering dry hopping though to add some extra aroma.
Is this a bad idea? Is there anything you'd do differently?
1gal batch
OG: 1.075-1.110
IBU: 0
1-1.5lb light DME
1-1.5lb honey (add at flameout or during fermentation?)
WLP645 Brett C cake (is temp control still important?)
optional
0.25-0.5oz dry hop (amarillo, centennial or chinook?)
I just made a starter for another beer (scottish/abbey yeast mix), and rather than just dumping the decanted wort, I thought to save it and mix it with the approx. lb of DME I have left. I'm going to be bottling a barleywine this weekend that I finished with Brett C, so was thinking to rack this about 1-1.5lb DME/ 3L mix onto that cake. I also want to add an equal amount of honey to it as well and make it into a braggot. I'm curious to see if the brett C will be enough to counter any sweetness left on its own. I am considering dry hopping though to add some extra aroma.
Is this a bad idea? Is there anything you'd do differently?
