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Old 04-24-2013, 06:51 AM   #1
dinnerstick's Avatar
Nov 2010
utrecht, netherlands
Posts: 2,019
Liked 272 Times on 199 Posts

i know quite a few of you out there have brewed the recipe that chad yakobson published in... was it zymurgy? anyways i brewed up a version and am just pleased about how good it is. i'm still pretty new to all-brett brewing so i guess i'm still in that "holy frick my beer is actually fermenting- i'd better post it on the internet- everyone's going to go insane with excitement" phase. mine is 100% b. brux, saaz late and dry hop, a heap (>50g) of blood orange peel. light orange, slightly cloudy, incredibly creamy white head, fruity-nectarine?, coriander (err- from all the coriander), slightly metallic bretty flavor but nothing funky, 'full' mouthfeel but very dry finish.

i have nothing else to say.

except to wonder aloud, what should my next brett brew be, and should i acquire another strain to pitch together with brux. and while i'm at it to ask if anyone has made a similar recipe farmhouse/saison wort and thrown brett and saison yeast at it together

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Old 04-24-2013, 10:28 PM   #2
Jan 2009
Corvallis, OR
Posts: 456
Liked 17 Times on 17 Posts

What's the recipe?

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Old 04-25-2013, 02:37 AM   #3
Nov 2011
Gastonia, North Carolina
Posts: 128
Liked 8 Times on 8 Posts

I highly recommend an all brett pale ale. The yeast really shines. I like brett b. Nanus is great if you can find it. Try a little brett a in there as well.
Primary: Old Bootlegger Imperial Porter, Mill Worker's Breakfast Oatmeal Coffee Porter
Secondary: Oud Bruin, Berlinner Weisse, Apfelwein
Barrel: Whiskey :P
Kegged: Mill Worker's Breakfast Base
Planned: Pure-T Pale with Citra, G-Town Brown 2.1, Muddy Banks Irish Red

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Old 04-25-2013, 05:46 PM   #4
Mar 2008
Portland, Maine
Posts: 532
Liked 170 Times on 87 Posts

Check out my new blog brouwerijchuchach for information on fermenting beer, baking bread, pizza, and other experiments.

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Old 04-25-2013, 07:12 PM   #5
dinnerstick's Avatar
Nov 2010
utrecht, netherlands
Posts: 2,019
Liked 272 Times on 199 Posts

yep that's it. my version for 22L was
2.7 kg belgian pale malt
1 kg munich I (weyermann)
340 g wheat malt (weyermann light)
230 g raw oats (hippy grocer)
230 g spelt malt (weyermann)
340 g rye malt (weyermann)
52 C, 20 min
68 C, 60 min
76 C, 15 min
60 min boil
20 g tettnang 5.5aa FWH
6 g crushed coriander seed 20m
15 g saaz 10m
50 g blood orange peel 5m
no irish moss or whirlfloc
dry hop 20 g tettnang.
pitched slurry from a previous batch, brett brux. grew up an arbitrary amount in a 1L starter since it was 1 month old
fermented at constant 22C. dry hopped after 2 weeks, for 1 more week.
og 1.055
fg 1.009

Reason: fix the pic link!

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Old 08-21-2013, 05:52 PM   #6
Oct 2012
Nordeast MPLS, MN
Posts: 9

I highly recommend a Pale ale with Brett Trios (Passion, Orange, Guave)! Fruity Hops complemented with a very fruity Brett strain. Brett C is very fruity as well (Pineapple).

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