Patersbier

[CTDan]

I'm interested in trying out Imperial Yeast A20 Citrus blend. The description is:

"Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production. A wild saccharomyces strain, it will get a bit funky without the worries of a brettanomyces strain."

I think this will make an interesting strain for a patersbier. My recipe is going to be simple.

10 lbs pilsner
Triple decoction mash? 135 for 15 minute, 145 for 20, and 155 for 20. Mash out and fly sparge.

Bitter with 25 ibus of Magnum
.5 oz of hallertau blanc for 10 minutes
1 oz of hallertau blanc at flameout

A20 fermented at the high end for extra esters... 80f?

Water profile TBD.

Thoughts??

 

[505-Brewer]

If I recall this is their version of brett (sacc) trois. There is a big thread devoted to it. Granted this might behave slightly differently but it would be a good place to start. Sounds tasty to me.

 

[dmtaylor]

Your recipe sounds great. I would begin fermentation at about 70-75 F and then allow the fermentation temperature to free rise into the 80s. This will happen all by itself, no need to add any heat unless you're fermenting in your cold basement or something like that.