IPA with Brett? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > IPA with Brett?

Reply
 
Thread Tools
Old 06-23-2008, 03:52 PM   #1
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Recipes 
 
Jan 2008
Ridley Park, PA
Posts: 1,151
Liked 57 Times on 42 Posts



Went to Victory yesterday and they had a fairly new beer on tap called Wild Devil. It's Hop Devil using Brett somehow. It was very good with that sour flavor. I'd like to do this with my IPA. Do I just brew it normally and pitch the 1056 then add brett to the secondary and wait?
__________________
Next: ?
Fermenting: Azacca Oat Pilsner, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: RIS v7, Doppelbock, RIS v6, Carrot Blossom Cedar Mead, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: Rye Barleywine, Tripel, Wee-Heavy

 
Reply With Quote
Old 06-23-2008, 04:39 PM   #2
tagz
Recipes 
 
Jan 2008
Posts: 2,063
Liked 275 Times on 193 Posts


Be careful about diving in head first with brett. From what I hear it has a tendency to stick around. You may want to designate a carboy for souring only. Honeylady or some experienced brett brewers can give you more info though.

 
Reply With Quote
Old 06-23-2008, 04:54 PM   #3
McKBrew
 
McKBrew's Avatar
Recipes 
 
Oct 2006
Hayden, Idaho
Posts: 8,204
Liked 35 Times on 30 Posts


I just read about this in Radical Brewing a couple days ago, and was planning on doing the same thing. I don't have the book here, so I'm not sure of the recipe. I think the author recommended using the Brett in secondary.

Basically the whole idea is to create an IPA mimicing the storage conditions of the past. The oak barrels lended some Brett to the beer. I'm going to add the brett and also use some oak in the secondary.
__________________
Make Beer, Not War.

 
Reply With Quote
Old 06-23-2008, 04:59 PM   #4
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
 
the_bird's Avatar
Recipes 
 
May 2006
Adams, MA
Posts: 20,908
Liked 529 Times on 425 Posts


Honeylady?! Honeylady?!

ROFL!

OMFG... that would be LANDHONEY - but I think he's got a new nickname! He's one of the resident experts in sour beers, but there are some other people around who have worked with it. I would say that you'd probably want to ferment only in glass and have dedicated hoses and racking canes, anything plastic, for sour beers (but I tend towards a wee bit of paranoia).
__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

 
Reply With Quote
Old 06-23-2008, 04:59 PM   #5
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Recipes 
 
Jan 2008
Ridley Park, PA
Posts: 1,151
Liked 57 Times on 42 Posts


The folks at the LHBS suggested using more crystal malt than normal for the Brett to eat since the ale yeast can't eat it during primary.
__________________
Next: ?
Fermenting: Azacca Oat Pilsner, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: RIS v7, Doppelbock, RIS v6, Carrot Blossom Cedar Mead, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: Rye Barleywine, Tripel, Wee-Heavy

 
Reply With Quote
Old 06-23-2008, 05:19 PM   #6
olllllo
[]-O-[]
HBT_LIFETIMESUPPORTER.png
 
olllllo's Avatar
Recipes 
 
Apr 2006
Phoenix, Arizona
Posts: 13,330
Liked 140 Times on 114 Posts


Quote:
Originally Posted by McKBrew View Post
I just read about this in Radical Brewing a couple days ago, and was planning on doing the same thing. I don't have the book here, so I'm not sure of the recipe. I think the author recommended using the Brett in secondary.

Basically the whole idea is to create an IPA mimicing the storage conditions of the past. The oak barrels lended some Brett to the beer. I'm going to add the brett and also use some oak in the secondary.

Not that I am a Stylinista... I wanted to point out that the oak barrels used in transferring shipped beer were heavily tarred so as not to pick up any oaked flavor from the barrels.

From the BJCP style guide:
Quote:
Oak is inappropriate in this style.
http://www.bjcp.org/2008styles/style14.html

This is true of all category 14 beers.

I have no idea about Brett, but since I saw no references to those smells or flavors, it suggest that that would also be out of style.

I think it might be an outstanding tasting beer though.
__________________
Rabbit And Coyote Schwag
Rob - Phoenix Ambassador to Milwaukee
Where did your avatar go?
Ginger Beer for Moscow Mules Bacon Vodka
Twitter

 
Reply With Quote
Old 06-23-2008, 05:43 PM   #7
Ryanh1801
 
Ryanh1801's Avatar
Recipes 
 
Mar 2007
Addison,TX
Posts: 2,676
Liked 13 Times on 10 Posts


I have an IIPA right now aging with some Brett B. So far it taste amazing. No need for separate equipment if you sanitize well. I sugest adding it in the secondary, make a starter with it. I also added some Raw sugar to give it a little more to eat on.

 
Reply With Quote
Old 06-23-2008, 05:52 PM   #8
PseudoChef
 
PseudoChef's Avatar
Recipes 
 
Apr 2007
West Chicago 'Burbs, IL
Posts: 3,406
Liked 110 Times on 81 Posts


Also, be prepared to age for a while, probably around a year. I have a Brett L. beer going right now and it's had constant pellicle for about 4 months now.

I also had Ommegang's Ommegeddon this past weekend, and it was brewed a year ago and still didn't really have any overly funked-up taste to it.

 
Reply With Quote
Old 06-23-2008, 06:05 PM   #9
McKBrew
 
McKBrew's Avatar
Recipes 
 
Oct 2006
Hayden, Idaho
Posts: 8,204
Liked 35 Times on 30 Posts


Quote:
Originally Posted by olllllo View Post
Not that I am a Stylinista... I wanted to point out that the oak barrels used in transferring shipped beer were heavily tarred so as not to pick up any oaked flavor from the barrels.

I think it might be an outstanding tasting beer though.
Style guidelines are for wussies!!!!
__________________
Make Beer, Not War.

 
Reply With Quote
Old 06-24-2008, 12:07 AM   #10
bikegeek
Recipes 
 
Jul 2007
Hanover, PA
Posts: 81

Quote:
Originally Posted by dstar26t View Post
Went to Victory yesterday and they had a fairly new beer on tap called Wild Devil. It's Hop Devil using Brett somehow. It was very good with that sour flavor. I'd like to do this with my IPA. Do I just brew it normally and pitch the 1056 then add brett to the secondary and wait?
Some co-workers and I had many beers with one of Victory's brewers last week and I asked about Wild Devil during our midnight brewery tour. He said it was Hop Devil fermented with nothing but Brett.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Using Brett kmlavoy Recipes/Ingredients 12 02-05-2013 11:27 PM
Is this bad (or is this brett) Seabee John Winemaking Forum 13 04-21-2008 04:48 PM
brett mot General Beer Discussion 3 11-20-2007 05:10 PM
Using Brett?? Catfish General Techniques 3 02-09-2007 06:30 PM
Old Ale and Brett Brewsmith Recipes/Ingredients 6 09-06-2006 07:54 PM


Forum Jump