selivem
Well-Known Member
In a 100% Brett beer Brett C is supposed to give pineapple flavors. Does it also give a light phenolic character to the beer? I'm looking for a light Belgian taste.
I did a 100% Brett C. beer last year, and I really liked it. It was clean, and had a very slight funky Brett "musty" character to it.
However, I am also curious to see how you get the Pineapple/Tropical character from Brett C. Maybe we can bring this thread back to life?
Recipe: 100% Brett-C Pale Ale
Style: American Pale Ale
TYPE: All Grain
Recipe Specifications
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Boil Size: 7.05 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.050 SG
Estimated Color: 7.3 SRM
Estimated IBU: 29.8 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 74.2 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
5.10 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
2.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
1.90 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
1.30 g Salt (Mash 60.0 mins) Water Agent 4 -
1.20 g Chalk (Mash 60.0 mins) Water Agent 5 -
7 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 6 68.2 %
2 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 7 22.7 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8 9.1 %
0.36 oz East Kent Goldings (EKG) [5.00 %] - Firs Hop 9 6.7 IBUs
0.28 oz Columbus (Tomahawk) [15.00 %] - First Wo Hop 10 15.6 IBUs
0.50 oz Cascade [5.50 %] - Boil 15.0 min Hop 11 4.2 IBUs
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 12 3.4 IBUs
1.0 pkg Brettanomyces Claussenii (White Labs #WL Yeast 13 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 11 lbs
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Name Description Step Temperat Step Time
Mash In Add 16.63 qt of water at 162.7 F 150.0 F 75 min
Sparge: Batch sparge with 4.71 gal water at 168.0 F for 15 min
I'll add my 2 cents to this thread. I brewed a 100% brett-c pale ale yesterday. I started with a vial of WLP645 and an 800mL starter. After a week I pitched that into 3 liters of 1.030 wort and let that ferment for another week.
I plan on letting this ferment for 4 weeks at 85'F and then I'll keg it. I'll keep this thread updated with gravities and tasting notes.
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