kesslerr1
Well-Known Member
I'm looking for some input on a 100% brett pumpkin beer. First off has anyone had one if so how did it turn out?
Next I thinking about going with something along the lines of
8 LB 2-row
2 Lb Dark munich
2 Lb Wheat
Maybe some Aromatic half an lb
3 lbs of canned pumpkin in the mash
1 oz MT hood at 60
maybe 0.5 oz MT hood at 10
Various pumpkins spices at flame out (I always wing it grab what I can never fails)
This is more or less my standard tried and true pumpkin recipe. I have brewed this twice each fall for the past few years. I usually use a clean yeast US-05 or 1728 I have also had great success with 1968 esb yeast. But this year I looking for something different. I have a culture of Brett trios that I can start or I can pick up any of the other brett strains (maybe brett C.?). Which brett strains do yall think will work best and how do yall think the brett will play with the pumpkin in a 100% addition. Should I modify the recipe to accommodate the brett in anyway? Maybe more adjunct?
:beard:
Next I thinking about going with something along the lines of
8 LB 2-row
2 Lb Dark munich
2 Lb Wheat
Maybe some Aromatic half an lb
3 lbs of canned pumpkin in the mash
1 oz MT hood at 60
maybe 0.5 oz MT hood at 10
Various pumpkins spices at flame out (I always wing it grab what I can never fails)
This is more or less my standard tried and true pumpkin recipe. I have brewed this twice each fall for the past few years. I usually use a clean yeast US-05 or 1728 I have also had great success with 1968 esb yeast. But this year I looking for something different. I have a culture of Brett trios that I can start or I can pick up any of the other brett strains (maybe brett C.?). Which brett strains do yall think will work best and how do yall think the brett will play with the pumpkin in a 100% addition. Should I modify the recipe to accommodate the brett in anyway? Maybe more adjunct?
:beard: