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
Wyeast 3538 - Leuven Pale Ale
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.
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!