Sunday, May 16, 2010

Brett Pale

It's been several weeks since I posted last. I've been brewing, but haven't posted the last two batches yet since I've been busy with the onset of Spring. Having moved to a new house, we just put in a garden. I also planted some hop rhizomes! 3 Cascade, and 1 Willamette. I put in a Chinook from a friend as well, but it was more of a sprout than a rhizome and died pretty quick.

A fellow brewer that lives nearby recently did an all-brett beer and saved some of the slurry for me. I wasn't sure what I was going to brew until the last minute, but settled on a pale wort with brett in the secondary. I decided to use the grain bill from the Flanders Pale in Jeff Sparrow's Wild Brews. However, since I wasn't going for a sour ale on this one, instead of pitching Roselare or a lambic mix as suggested in the recipe, I used the Wyeast special release Leuven Ale yeast. Once it was done fermenting and transferred to the secondary, I pitched the brett slurry, which was a mixture of Wyeast Bretts - Bruxellensis and Lambicus. It quickly formed a small dusty pellicle after a couple days in the seconday.

Belgian Pale w/ Brett

brewed on: 4/23/10
expected OG: 1.059

Expected IBUs: 27
mash temp: 151F

10 lb Belgian Pils
1lb 14oz German Carahell

2 oz Czech Saaz @ 2.8%
- 60 minutes
1 oz German Hallertauer @ 2.8% - 60 minutes

Primary Yeast:
Wyeast 3538 - Leuven Pale Ale

Secondary Yeast:
slurry of WY Brett Brux & WY Brett Lamb.

Fermented at 68F.

5/4/10 - moved to secondary @ 62F. Added Brett slurry (WY Brett B & WY Brett L)
7/19/10 - added dregs of JP Oro de Calabaza
8/22/10 - SG 1.002 leathery nose w/ hints of pear. Thin body, astringent. Consider adding a bit of oak for vanillins.
10/5/10 - SG @ 1.002 - Sour fruit, brett. Dry, astringent mouthfeel.
1/21/11 - Tasted this while giving some friends a tour of the sour beer carboys the other night. Astringency has backed off some and it is turning out like a nice, somewhat aged Orval. Nice cherry and leather brett character has developed.

2/21/11 - Kegged and force carbing!

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