A little over a year ago I brewed my first all-grain batch on my own. It also happened to be my first all-brett beer! I used a recipe based on Tomme Arthur's Mo Betta Bretta from Pizza Port out in CA. The beer was initally very fruity and a bit tart. After about 6 months in the bottle it bloomed into an amazing beer with all sorts of pie cherry and pineapple flavors, enough tartness to make your mouth water without being overly sour, and a brett complexity behind it all to support it and add wonderful depth.
I entered this beer in the Schooner homebrew competition here in Racine, WI in September and it ended up taking the gold for the Specialty Beer category out of 35 entries! While I didn't expect this, I have been happy to use the opportunity to promote all-brett brewing! Now I find myself donw to my last 5 bottles. I'd been running short for quite awhile and rationing these for several months to make them last. Alas, there comes a time to finish off the last bottle of every batch and that time is near. With that in mind, I set out to re-brew this beer. I can only hope that with a year's experience since then in both all-grain and brett beers I can manage to get a similar result! Who knows what silly beginner mistakes I may have made that turned out wonderful! Anyway, here's the recipe:
Mo Betta Bretta clone #2 - (All-brett C)
brewed on: 10/25/10
IBUs: 12 IBUs
mash temp: 150F
9 lbs 7 oz Pale malt
1 lb German Munich
1 lb Carapils
1 lb Flaked Oats
.27 oz US Magnum @ 14.4% - 60 minutes
starter - WLP 645 Brettanomyces Claussenii
WLP 645 also contains lactobacillus bacteria. Because of this, I don't want to hinder the bacteria growth with too much oxygen, so when I make this starter I simply grow it in a growler in the closet, swirling it once or twice a day for several days to introduce small amounts of oxygen each time.