100% brett marzen???. - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > 100% brett marzen???.

Reply
 
Thread Tools
Old 07-10-2013, 07:52 AM   #1
ianj84
Recipes 
 
Feb 2012
Posts: 40


Hey,
So I'm going a marzen on the weekend and thought I'd use a third of the batch to ferment with 100% brett lambucus.

Thought that all the nice caramel complex sugars of the marzen would hold up well against some brett characteristics.

Am I crazy?

Cheers

 
Reply With Quote
Old 07-11-2013, 05:29 PM   #2
Cerevisaphile
Recipes 
 
Oct 2011
Posts: 37
Liked 6 Times on 6 Posts


You are crazy

 
Reply With Quote
Old 07-11-2013, 05:58 PM   #3
zachattack
Recipes 
 
Mar 2012
, MA
Posts: 2,790
Liked 302 Times on 255 Posts


I don't usually think of "nice caramel complex sugars" when I think of Marzen. Domestic o-fests may be caramelly and sweet, but a true German example should be bready and malty from all the melanoidins yet relatively dry.

From the BJCP guidelines "Caramel malts are added only for a little sweetness and should not be noticeable."

 
Reply With Quote
Old 07-12-2013, 01:02 AM   #4
ianj84
Recipes 
 
Feb 2012
Posts: 40

So you think it's worth a try with brett?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Repitching Brett from a 100% Brett fermented beer Coff Lambic & Wild Brewing 13 10-01-2015 09:53 PM
Secondary Brett Fermentation - Brett Starter? toman8r Fermentation & Yeast 6 10-14-2014 02:42 PM
accidental infection in Braggot. looks like Brett. Can i "save" it by adding brett? amarillobrewingsupply Lambic & Wild Brewing 5 04-26-2013 01:21 AM
Adding Brett to a Brett beer Calder Lambic & Wild Brewing 4 09-28-2011 04:39 PM
Brett L. fermentation question for 100% Brett L. beer asterix404 Fermentation & Yeast 7 03-17-2011 05:30 PM


Forum Jump