PaulC
Active Member
I've been brewing extract and partial mash style beer for a few years now, and recently decided to step it up by moving to All grain. I purchased a 10 gallon setup from a fellow HBT'er and I'd like to try to formulate a recipe to 'commemorate' the new setup. I'll cut my teeth on using it with a more simple recipe kit first, but I want to make a cellar-able quadrupel as second or third batch through the new brewhouse.
My goals for this brew were: complex, aromatic, spicy, estery, moderate hoppiness, very dark color and ~12% abv. I want to extended age this beer, maybe in an oak barrel. I started with a well-reviewed recipe for a Westy-12 Belgian quadrupel and worked from there.
As I was working on the recipe in Brewmaster's brewbuilder, I noticed that the Trappist ale yeast I was planning to use was only getting to around 9.5% and leaving my FG a little higher than I wanted (~1.025). I've never built a recipe before, and I'm guessing brewbuilder isn't going to be 100% accurate, but I wanted a bit stronger and drier than what the recipe was leaving me. I started to look at higher attenuating yeasts which might still be in style and began thinking about Brett B.
I've never brewed a Brett beer before, so I'm looking for opinions on whether you all think this will work or if I'm best just going as far as the trappist yeast can go and calling it a day. Here's the recipe - I'm totally open to suggestions on all of this, I realize it may be overly complex.
I'm also looking for feedback on fermentation schedule. How far should I let the trappist yeast go before pitching the brett? Any guesses on flavor profile? Is this whole idea terrible?
Thanks for your time!
10 Gallon batch
OG - 1.095
FG - 1.017
IBU - 31.2
SRM - 43.6
ABV - 10.22 (I would really like this to end up around 12%)
Grain Bill:
Ingredient Name --------------------------- Amount
Belgian Pilsner ----------------------------- 12 lbs, 0 oz
Belgian Pale Ale ----------------------------12 lbs, 0 oz
D-45 Amber Candi Syrup --------------------2 lbs, 0 oz
Caramel Vienne -----------------------------2 lbs, 0 oz
D-180 Dark Candi Syrup ---------------------2 lbs, 0 oz
Gambrinus Dark Munich --------------------- 1 lbs, 0 oz
Franco-Belges Kiln Coffee -------------------1 lbs, 0 oz
Special B -----------------------------------1 lbs, 0 oz
Aromatic -----------------------------------1 lbs, 0 oz
Caramel Munich -----------------------------1 lbs, 0 oz
Crisp Chocolate Malt ------------------------1 lbs, 0 oz
Northern Brewer Pellets ----------------------2 oz @ 90 mins
Hersbrucker, German Pellets ------------------2 oz @ 20 mins
Styrian Golding Pellets -----------------------2 oz @ 20 mins
Primary Fermentation
Wyeast Labs Trappist Blend - Private Collection (I still need to calc starter size)
Secondary Fermentation
White Labs Brettanomyces bruxellensis
----------------------------------------------------------
My goals for this brew were: complex, aromatic, spicy, estery, moderate hoppiness, very dark color and ~12% abv. I want to extended age this beer, maybe in an oak barrel. I started with a well-reviewed recipe for a Westy-12 Belgian quadrupel and worked from there.
As I was working on the recipe in Brewmaster's brewbuilder, I noticed that the Trappist ale yeast I was planning to use was only getting to around 9.5% and leaving my FG a little higher than I wanted (~1.025). I've never built a recipe before, and I'm guessing brewbuilder isn't going to be 100% accurate, but I wanted a bit stronger and drier than what the recipe was leaving me. I started to look at higher attenuating yeasts which might still be in style and began thinking about Brett B.
I've never brewed a Brett beer before, so I'm looking for opinions on whether you all think this will work or if I'm best just going as far as the trappist yeast can go and calling it a day. Here's the recipe - I'm totally open to suggestions on all of this, I realize it may be overly complex.
I'm also looking for feedback on fermentation schedule. How far should I let the trappist yeast go before pitching the brett? Any guesses on flavor profile? Is this whole idea terrible?
Thanks for your time!
10 Gallon batch
OG - 1.095
FG - 1.017
IBU - 31.2
SRM - 43.6
ABV - 10.22 (I would really like this to end up around 12%)
Grain Bill:
Ingredient Name --------------------------- Amount
Belgian Pilsner ----------------------------- 12 lbs, 0 oz
Belgian Pale Ale ----------------------------12 lbs, 0 oz
D-45 Amber Candi Syrup --------------------2 lbs, 0 oz
Caramel Vienne -----------------------------2 lbs, 0 oz
D-180 Dark Candi Syrup ---------------------2 lbs, 0 oz
Gambrinus Dark Munich --------------------- 1 lbs, 0 oz
Franco-Belges Kiln Coffee -------------------1 lbs, 0 oz
Special B -----------------------------------1 lbs, 0 oz
Aromatic -----------------------------------1 lbs, 0 oz
Caramel Munich -----------------------------1 lbs, 0 oz
Crisp Chocolate Malt ------------------------1 lbs, 0 oz
Northern Brewer Pellets ----------------------2 oz @ 90 mins
Hersbrucker, German Pellets ------------------2 oz @ 20 mins
Styrian Golding Pellets -----------------------2 oz @ 20 mins
Primary Fermentation
Wyeast Labs Trappist Blend - Private Collection (I still need to calc starter size)
Secondary Fermentation
White Labs Brettanomyces bruxellensis
----------------------------------------------------------