So I have done some more research and finalised a recipe for an Old Ale/KK/Stock, gonna brew a Bitter tomorrow and a historically inspired 1.065 OG Single Stout after that, but then it is time for the Old Ale.
Gonna order a Speidel 12L fermenter tun when I get payed by the end of this month, for secondary fermentation/barrel ageing emulation. I think I have a pretty clear idea about what to do but still have some questions.
This is the base beer:
View attachment 783655 It will be mashed at 67c/75min and the actual yeast will be my Verdant/MJ Liberty Bell house mix, Nottingham is the closest performance wise in BS so I go with that when making recipes.
The 0min hops are actually hopstands 20min@80c so the actual IBU is probably more like 65 or more.
This will be fermented as an ordinary stronger ale @~2week primary at first, then racked to the Speidel tun with French Medium toast oak cubes and Brett C added, and this is where I have some details that are not fully clear.
From what I have gathered, I should boil the oak cubes for ~10 min or so before putting them in the fermenter, rack the beer and add the Brett, all clear, but then? Just leave it in a somewhat warm place for ~3 months and check gravity and if it is reasonably low check again after 2 weeks to see if it has changed or not? I think I understand that for this ale a reasonable post-Brett FG would be in the low teens.
Dry hops? should they be added at primay fermentation or when I rack to secondary, as a sort of "cask hopping"?
Should I add some campden tablets a day or 2 before bottling to kill the Brett and use CBC1 to bottle with, or use the remaining Brett to carbonate, I suppose even Brett has it's limitations in how complex sugars it can manage to eat or do I risk bottle bombs then? The Beer will be sat at room temp to carb up for ~2months then cellared for about 6 before I try the first bottle.
What water to aim for? I have been using Graham Wheelers profiles and find them very nice for Brittish beers, and I am contemplating his sweet pale or mild profiles, so either slightly sulfate forward or slightly chloride forward.
@DBhomebrew I understand you made a Bretted Old Ale not too long ago, any input/advice?