Funky Rye Stout... Feed Back

[weazelwacker]

12 Gallon Boil (120 minute) / 8 Gallons Fermenter (planned 2 gal loss)

OG 1.079 / FG 1.015 (subjective) / ABV 8.42% / 66.41 IBU
US-05 (primary) Brett (secondary)

Plan on added 6 lbs. of shredded beets, 3 oz. oak chips and brett to secondary for 30 day. Rack off beets and oak, bulk age for 120 day minimum.

4 lb. German - Rye
4 lb. United Kingdom - Crystal Rye
1 lb. American - Roasted Barley
1 lb. American - Caramel / Crystal 120L
6 lb. American - Pale 2-Row
1 lb. American - Chocolate
1 lb. Rice Hulls
8 lb. United Kingdom - Maris Otter Pale
26 lb. Total
Hops
Amount Variety Type AA Use Time IBU
2 oz. Galena Pellet 13 Boil 30 min 46.29
1 oz. Chinook Pellet 13 Boil 15 min 14.94
1 oz. Fuggles Pellet 4.5 Boil 15 min 5.17

 

[mashpaddled]

This recipe strikes me as running in a lot of different directions at once. I look at it and don't really understand your vision for the final beer. (E.g. why beets? why so much crystal malt? etc.)

 

[weazelwacker]

Because its homebrew and half the fun is doing things that are outside the norm. Have you ever put beets in a beer? I haven't, yet anyway. As for the crystal malts, because I like them, and I order by the lbs.

Profile I am looking for is a dark rich spicey, earthy beer, that tastes like it was fermenting in a barn from the 1800. That's why I am going with brett and oak.

Also I plan on running a small beer off of this mash for an oyster stout.

 

[RPh_Guy]

Categorizing Brett by L, B, & C is really doing a disservice, like suggesting that all Saccharomyces cerevisiae are the same. "Sacc C"?

I'd suggest to pick a commercial culture with a description that sounds like what you want, and/or use dregs from a (non-pasteurized, unfiltered) beer that exhibits the Brett flavors you want.

Age in primary on the cake for more funky barnyard... 12-18 months or longer.

Regards

 

[weazelwacker]

Gents, reporting back on brew, now called
Radegast's Funkin Midnight Stout

final recipe was:
Rye 15.4%
Crystal Rye 15.4%
Roasted Barley 3.8%
Crystal 120L 3.8%
Pale 2-Row 23.1%
Chocolate 3.8%
Rice Hulls 3.8%
Maris Otter Pale 30.8%

2 oz Galena Pellet 30 min
1 oz Chinook Pellet 15 min
1 oz Fuggles Pellet 15 min

OG: 1.087

Brewed 0000 at 26° on the 15th of FEB 2019.
Primary ended on the 25th of FEB 2019
Transferred to secondary. Added Brett.
(used two types as both where past their use by date, and they where the only two the LHBS had in stock.)

Added shredded beets (2 lbs. 13 oz.) on 28 FEB 2019 @2030.

racked off beets on 17 Mar. onto 2 oz medium American oak (soaked in Jameson 30 days)

Noticed pelical had formed around 20 April.

Currently plan to add sugar an a small amount of EC1118 to a keg and let it carb/age as I will be out of town for 7 or so weeks.

I also pulled a small beer of of this and brewed a clam stout, it was delicious