SethMasterFlex
Well-Known Member
I've recently tried both Bitter Monk from Anchorage and Rayon Vert from Green Flash and found I love the Brett/hops combo and want to try something like this myself.
Last weekend I brewed up an IPA with the following recipe:
93% 2 Row
4% C-20
3% Munich 10L
1 oz Columbus FWH 60 mins
1 oz Centennial 10 mins
1 oz Simcoe 5 mins
1 oz Chinook 5 mins
2 oz Amarillo 0 mins
Mash @150
1.070
84 IBU
I understand that I'm going to have a less than ideal recipe for residual sugars being left in the beer for the Brett (I'm expecting an FG of about 1.010) I also fermented with WLP001 so the Brett won't have all those esters to feed off of as if I had used a Belgian yeast.
Is it worth using Brett C in a gallon of this for experimentations sake, or am I better off creating a recipe from scratch using a Belgian yeast and higher mash temps?
Last weekend I brewed up an IPA with the following recipe:
93% 2 Row
4% C-20
3% Munich 10L
1 oz Columbus FWH 60 mins
1 oz Centennial 10 mins
1 oz Simcoe 5 mins
1 oz Chinook 5 mins
2 oz Amarillo 0 mins
Mash @150
1.070
84 IBU
I understand that I'm going to have a less than ideal recipe for residual sugars being left in the beer for the Brett (I'm expecting an FG of about 1.010) I also fermented with WLP001 so the Brett won't have all those esters to feed off of as if I had used a Belgian yeast.
Is it worth using Brett C in a gallon of this for experimentations sake, or am I better off creating a recipe from scratch using a Belgian yeast and higher mash temps?