What other than a Saison can I make "brett"?

[littlekings]

I just put my first batch of brett saison in a keg. Waiting a week for it to carbonate but it otherwise seems pretty great. (it was OK warm and flat, better cold and flat, looks to be great cold and carbonated) I'm pumped and want to make another batch (this one took 120 days before I kegged it) What other styles lend themselves to the brett "funk"?

 

[VikeMan]

Clean Blonde/Golden Ales make a good base for Brett.

 

[Cheshire Cat]

Orval a Belgian Pale Ale. Look at my version on what are you drinking now.

 

[shetc]

Orval a Belgian Pale Ale. Look at my version on what are you drinking now.

Recipe? I've been planning to try the MTF one Orval

 

[Kee]

Recently I decided to try a few different primary yeasts with brett. including Omega Belgian Ale A and Lallemand Abbaye. Too soon to judge, really, but the Omega yeast is showing promise two months after brew day.

BTW, is anybody else using SafBrew BR-8, the dry brett yeast? I have four small batches aging or fermenting with it. The first batch was bottled just a month ago so I can only wait and see how it develops.

 

[Climb]

@littlekings - What yeast did you use; i.e. which strain of Brett? It sounds like you used Brett as your primary yeast and that you didn't co-pitch. Please confirm.

 

[littlekings]

Recently I decided to try a few different primary yeasts with brett. including Omega Belgian Ale A and Lallemand Abbaye. Too soon to judge, really, but the Omega yeast is showing promise two months after brew day.

BTW, is anybody else using SafBrew BR-8, the dry brett yeast? I have four small batches aging or fermenting with it. The first batch was bottled just a month ago so I can only wait and see how it develops.

That’s what I used. i got it from someone I know that owns a brewery. I put it in secondary on about day 14. Let it sit for 90 days. I’m super happy. Each day the carbonation comes up and it gets better. (I kegged it and I’m on day 6 so tonight should be about where it will stay as far as carbonation I’d guess.

 

[littlekings]

@littlekings - What yeast did you use; i.e. which strain of Brett? It sounds like you used Brett as your primary yeast and that you didn't co-pitch. Please confirm.

Bought saison kit from grape and granary in Akron and used yeast in the kit for about 14 days. Then I added the the brett and allowed to age for 90 days. Safbrew br-8

 

[Cheshire Cat]

Recipe? I've been planning to try the MTF one Orval

Orval​

Belgian Pale Ale
6.2% / 14.4 °P
Recipe by
David Edgeley
All Grain

Klarstein Mundschenk 30 L​

75% efficiency
Batch Volume: 22 L
Boil Time: 60 min
Mash Water: 24.48 L
Sparge Water: 7.32 L
Total Water: 31.8 L
Boil Volume: 28.96 L
Pre-Boil Gravity: 1.044

Vitals​

Original Gravity: 1.059
Final Gravity: 1.012
IBU (Tinseth): 25
BU/GU: 0.43
Colour: 8.5 SRM

Mash​

Temperature — 68 °C — 60 min

Malts (4.995 kg)​

4.6 kg (92.1%) — Crisp Europils Malt — Grain — 1.7 SRM
360 g (7.2%) — Weyermann Carared — Grain — 24 SRM
35 g (0.7%) — Weyermann Carafa III — Grain — 525 SRM

Other (400 g)​

400 g — Lyle's Golden Syrup — Liquid Extract — 0 SRM — Boil — 5 min

Hops (93 g)​

35 g (15 IBU) — Hallertauer Mittelfrueh (Whole) 4% — Boil — 60 min
28 g (7 IBU) — Styrian Goldings 3.6% — Boil — 15 min
30 g (3 IBU) — Tettnang 4.2% — Aroma — 20 min hopstand @ 85 °C

Hopstand at 85 °C

Miscs​

0.39 g — Baking Soda (NaHCO3) — Mash
5 ml — CRS/AMS — Mash
0.79 g — Calcium Chloride (CaCl2) — Mash
0.79 g — Gypsum (CaSO4) — Mash
2 ml — Phosphoric Acid 75% — Mash
0.11 g — Baking Soda (NaHCO3) — Sparge
1.36 ml — CRS/AMS — Sparge
0.21 g — Calcium Chloride (CaCl2) — Sparge
0.21 g — Gypsum (CaSO4) — Sparge

Yeast​

1 pkg — Lallemand (LalBrew) Philly Sour 77% I used this but you use whatever you’ve got.

Fermentation​

Primary — 20 °C — 7 days
Carbonation: 2.4 CO2-vol

 

[IslandLizard]

1 pkg — Lallemand (LalBrew) Philly Sour 77% I used this but you use whatever you’ve got.

I guess that's for a sour version of an Orval Pale?
Is it appetizing?

 

[Cheshire Cat]

I guess that's for a sour version of an Orval Pale?
Is it appetizing?

Yes only slightly sour.

 

[VikeMan]

I guess that's for a sour version of an Orval Pale?
Is it appetizing?

Yes only slightly sour.

I imagine the beer was good, but Orval isn't sour at all. And it needs to condition with Brett (brux) to get that Orval character.

 

[HM-2]

Brett IPAs can be fun. Dry hop once secondary fermentation has completed.