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Old 01-04-2010, 04:41 AM   #1

Recipe Type: All Grain   
Yeast: WLP653   
Yeast Starter: 3.5L   
Batch Size (Gallons): 5.5   
Original Gravity: 1.060   
Final Gravity: 1.006   
IBU: 26.3   
Boiling Time (Minutes): 60   
Color: 5.7   
Primary Fermentation (# of Days & Temp): 14   
Secondary Fermentation (# of Days & Temp): 16   
Tasting Notes: earthy, leather, big funk on top of a nice belgian blonde character   

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.98 gal
Estimated OG: 1.060 SG
Estimated Color: 5.7 SRM
Estimated IBU: 26.3 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 52.83 %
3.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 22.64 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 7.55 %
1.00 lb Vienna Malt (3.5 SRM) Grain 7.55 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 7.55 %
0.25 lb Caravienne Malt (22.0 SRM) Grain 1.89 %
2.00 oz Styrian Goldings [4.10 %] (60 min) Hops 26.3 IBU
1 Pkgs Brettanomyces Lambicus White Labs #WLP653 Yeast-Ale


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 13.25 lb
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 20.94 qt of water at 166.6 F 156.0 F
10 min Step Add 10.00 qt of water at 197.1 F 168.0 F

---------------------------------------

9/4/09 - Easy brewday, hit temps though efficiency was a little low. 1.060. Yeast not as ready as I want, delayed pitching till the morning.
9/5/98 - Yeast looks pretty ready, pitched. Few hours later a krausen had formed. Ferm temp is at 70f
9/7/09 - Krausen appears to be diminishing and bubbling is slowing, took out of fridge and placed into theater room where fermentatino temperature reached around 79-80 stable. Little to no activity going on.
9/18/09 - Some new krausen appears to have formed, its thin but looks a little hard and bubbly, some airlock activity is happening. Added figs
9/25/09 - Airlock activity is slowing and bubbling has subsided. Took gravity reading, 1.012.
9/29/09 - activity is slow, gravity reading 1.008
10/16/09 - definitely done, gravity reading read 1.006, very funky, blends in with some fig character, quite nice. kegging

Fermented in a 6g better bottle at 70f for about a month before kegging. After 2 weeks dropped in about a quarter pound or less of quartered frozen figs. The flavor of the fig didn't really stick around and should be considered an optional component.

----------------------------------------

Here is my second experimental "wild ale" brewed with all Brett L (WLP653). I was thinking of doing a Belgian Blonde / Pale type of a beer when I thought it would be a great base for some funky brett action.
This beer took Silver at Walk The Line on Barleywine in the 23A category.
Here is a link to the thread where the whole thing started: http://www.homebrewtalk.com/f12/muse...t-beer-135753/
I've got about 6-8 bottles of this beer left. I'm going to age some and send the rest off to comps.

 
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Old 11-07-2010, 05:34 PM   #2
Tiber_Brew
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What was the total grain-to-glass time?

How sour was this? Did you see any pellicle in the carboy?

Thanks,
TB
__________________
On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common

Current batch #: 227

 
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Old 11-07-2010, 06:18 PM   #3

My all Brett beers usually take about 8 weeks of fermentation time to go from grain to glass. I do brett beers a lot (particularly brett blondes) as they are a wonderful beer thats really different than the rest.
No pellicle, 100% brett beers make krausen just like sacc.
No sourness at all, 100% brett beers don't produce acidity. (Note WLP Brett C has lacto and pychia and other bugs in it and it will get slightly tart).

 
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Old 11-07-2010, 06:42 PM   #4
Tiber_Brew
It's about the beer.
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Apr 2010
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Interesting. Thanks for the reply. You're inspiring me to read more into the 100% brett beer thing. I may have to try this. Is the WL brett culture available year round, or is that a platinum series?

Thanks,
TB
__________________
On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common

Current batch #: 227

 
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Old 11-07-2010, 06:46 PM   #5

Its year round. This recipe (even minus the figs, they didn't do much) is a good first try for a brett beer that will help you get started on the ins and outs. The only thing I can recommend is lots of patience to wait for that FG to stop at around 1.007. It will look like it stops at around 1.011, and then for 2 weeks not seem to do anything before undergoing another fermentation with just a little bit of foam activity on the top and 2 weeks later the gravity will end around 1.007 or so.

 
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Old 11-07-2010, 07:53 PM   #6
Tiber_Brew
It's about the beer.
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Apr 2010
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Quote:
Originally Posted by saq View Post
Its year round. This recipe (even minus the figs, they didn't do much) is a good first try for a brett beer that will help you get started on the ins and outs. The only thing I can recommend is lots of patience to wait for that FG to stop at around 1.007. It will look like it stops at around 1.011, and then for 2 weeks not seem to do anything before undergoing another fermentation with just a little bit of foam activity on the top and 2 weeks later the gravity will end around 1.007 or so.
Patience I have; I usually have a pretty heavy pipeline going anyway, so I have no problem ignoring a carboy or 3 for a year or more. One thing I noticed about your all brett recipe is that it doesn't require bulk aging for as long as some wild/sour beers I've seen. 2-3 months from grain to glass gives me no excuse not to try this recipe (or something like it).

Thanks again,
TB
__________________
On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common

Current batch #: 227

 
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Old 11-08-2010, 12:36 AM   #7

Thats because brett beers don't need bulk aging because they aren't sours. Brett is a yeast and when used by itself it acts a lot like saccharomyces does and doesn't take a lot of time.
Lambics and sours have lots of bacteria in them such as lactobacillus, pediococous, acetobacter, pychia, etc etc etc and they all work very slowly which means they need a lot of time to produce the acids you are looking for.
White Labs Brett L has been my favorite wild yeast to work with so far, its pretty dependable in its speed/attenuation and has a wonderful pineapple like exotic fruit character along with earthy wine-like character.

 
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Old 11-08-2010, 03:06 AM   #8
Tiber_Brew
It's about the beer.
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Apr 2010
Upper Peninsula, Michigan
Posts: 2,441
Liked 223 Times on 159 Posts


Exactly, which makes this really tempting. Thanks again for posting this; looking forward to giving this a shot.

TB
__________________
On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common

Current batch #: 227

 
Reply With Quote
Old 11-11-2010, 03:06 PM   #9
Tiber_Brew
It's about the beer.
HBT_LIFETIMESUPPORTER.png
 
Tiber_Brew's Avatar
Recipes 
 
Apr 2010
Upper Peninsula, Michigan
Posts: 2,441
Liked 223 Times on 159 Posts


Quote:
Originally Posted by saq View Post
No pellicle, 100% brett beers make krausen just like sacc.
Sorry to bother ya once again, but I just read this recipe again and noticed in your OP, you mention a pellicle forming on 9.18.09 but you say here that there was no pellicle. I'm a bit confused. I'm looking to brew something like this this weekend, but I'm still a noob when it comes to non-sacch beers.

Thanks,
TB
__________________
On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common

Current batch #: 227

 
Reply With Quote
Old 11-11-2010, 03:17 PM   #10

Wasn't a pellicle, just a little bit of krausen from a second fermentation. Brett seems to go through and for 3-4 weeks does a primary fermentation where it just looks like a slow sacc fermentation, and then stops for about a week or so, and then starts back up again slowly and makes a little krausen.

 
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