I have a brett fermenter that is empty, I intend on rectifying this problem this coming weekend with my next wild brew. This will be my first Brett B brewing, having already done The Minstrel with 100% Brett C and The Muse with 100% Brett L.
I've done some kicking around of ideas and I'm going for more or less an oud bruin kind of style but with all Brett B yeast. I was going to use the White Labs Brett B, but after doing some chatting with Chad from The Brettanomyces Masters Project he sent me a tube of Brett B isolated from Oude Beersel, so that seemed like a natural and more fun fit!
Here's my recipe.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: The Bard
Brewer: saq
Asst Brewer:
Style: Flanders Brown Ale/Oud Bruin
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.89 gal
Estimated OG: 1.064 SG
Estimated Color: 20.4 SRM
Estimated IBU: 24.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Munich Malt (9.0 SRM) Grain 46.15 %
4.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 30.77 %
2.50 lb Aromatic Malt (26.0 SRM) Grain 19.23 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.92 %
0.25 lb Special B Malt (140.0 SRM) Grain 1.92 %
1.00 oz Fuggles [4.50 %] (60 min) Hops 13.9 IBU
1.00 oz Fuggles [4.50 %] (30 min) Hops 10.7 IBU
1 Pkgs Oude Beersel Brett B (Oud Beersel) Yeast-Ale
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 13.00 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 19.50 qt of water at 164.0 F 154.0 F
10 min Mash Out Add 11.70 qt of water at 194.2 F 168.0 F
I'm going to let it ferment at room temperature (68-72) as thats what I have done with my other Brett beers and I like the character I'm getting so far. Comments?
I've done some kicking around of ideas and I'm going for more or less an oud bruin kind of style but with all Brett B yeast. I was going to use the White Labs Brett B, but after doing some chatting with Chad from The Brettanomyces Masters Project he sent me a tube of Brett B isolated from Oude Beersel, so that seemed like a natural and more fun fit!
Here's my recipe.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: The Bard
Brewer: saq
Asst Brewer:
Style: Flanders Brown Ale/Oud Bruin
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.89 gal
Estimated OG: 1.064 SG
Estimated Color: 20.4 SRM
Estimated IBU: 24.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Munich Malt (9.0 SRM) Grain 46.15 %
4.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 30.77 %
2.50 lb Aromatic Malt (26.0 SRM) Grain 19.23 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.92 %
0.25 lb Special B Malt (140.0 SRM) Grain 1.92 %
1.00 oz Fuggles [4.50 %] (60 min) Hops 13.9 IBU
1.00 oz Fuggles [4.50 %] (30 min) Hops 10.7 IBU
1 Pkgs Oude Beersel Brett B (Oud Beersel) Yeast-Ale
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 13.00 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 19.50 qt of water at 164.0 F 154.0 F
10 min Mash Out Add 11.70 qt of water at 194.2 F 168.0 F
I'm going to let it ferment at room temperature (68-72) as thats what I have done with my other Brett beers and I like the character I'm getting so far. Comments?