landhoney
Well-Known Member
Well the starter of my next strain of Brett, Brett lambicus(wlp653), is going and so I'm to brew something different. The description for this one:
High intensity Brett character. Defines the "Brett character": Horsey, Smoky and spicy flavors. As the name suggests, this strain is found most oftern in Lambic style beers, which are spontaneously fermented beers.
Also found in Flanders and sour brown style beers.
The last part is what I'm after. So I'm going to brew Jamil's Flanders recipe with only Brett L. The problem is that Brett on its own doesn't produce terribly sour beers. The sourness in these style beers moslty comes from Lactobacillus and Pediococcus, maybe some others. So the plan is to blend it with some very sour beer I have at/near bottling time.
This batch will also be 2-2.5 gallons because of its experimental nature. Here's the grain bill:
32.1 4.50 lbs. Pilsener Germany 1.038 2
32.1 4.50 lbs. Vienna Malt America 1.035 4
3.6 0.50 lbs. Aromatic Malt Belgium 1.036 25
21.4 3.00 lbs. Munich Malt Germany 1.037 8
3.6 0.50 lbs. CaraMunich Malt Belgium 1.033 75
3.6 0.50 lbs. Special B Malt Belgian 1.030 120
3.6 0.50 lbs. Wheat Malt Germany 1.039 2
I've brewed this recipe before(waiting the 6months- 1year till its ready) and its good and I think it has potential to turn out very well. The original recipe calls for wlp001 as the primary strain, and Roeselare for secondary. 15IBU's from a 60min addition of EKGoldings.
High intensity Brett character. Defines the "Brett character": Horsey, Smoky and spicy flavors. As the name suggests, this strain is found most oftern in Lambic style beers, which are spontaneously fermented beers.
Also found in Flanders and sour brown style beers.
The last part is what I'm after. So I'm going to brew Jamil's Flanders recipe with only Brett L. The problem is that Brett on its own doesn't produce terribly sour beers. The sourness in these style beers moslty comes from Lactobacillus and Pediococcus, maybe some others. So the plan is to blend it with some very sour beer I have at/near bottling time.
This batch will also be 2-2.5 gallons because of its experimental nature. Here's the grain bill:
32.1 4.50 lbs. Pilsener Germany 1.038 2
32.1 4.50 lbs. Vienna Malt America 1.035 4
3.6 0.50 lbs. Aromatic Malt Belgium 1.036 25
21.4 3.00 lbs. Munich Malt Germany 1.037 8
3.6 0.50 lbs. CaraMunich Malt Belgium 1.033 75
3.6 0.50 lbs. Special B Malt Belgian 1.030 120
3.6 0.50 lbs. Wheat Malt Germany 1.039 2
I've brewed this recipe before(waiting the 6months- 1year till its ready) and its good and I think it has potential to turn out very well. The original recipe calls for wlp001 as the primary strain, and Roeselare for secondary. 15IBU's from a 60min addition of EKGoldings.