Brettanomyces no longer remained a member of the supporting cast. It was time for it to be featured in a staring role.
I've been reading the last couple of months about a variety of exciting Brett-only beers, so I figured it was time to give it a try. I've used Brett quite a bit in the past to help add funkiness once primary fermentation is complete. This beer uses Brett as the primary fermenter. These Brett-only beers ferment somewhat fast and have a nice flavor profile full of mango and tropical fruit, which sounds really awesome. I added some wheat to in order to keep the body light. Additionally, I added acid malt to the mash in order to give the Brett some lactic acid to grab on to. The hop profile is pretty much 50/50 Centennial (my love affair continues) and Citra (the new girl in town). I threw in a little Chinook since I already had an ounce around the house and have been trying to find a use for it.
|Rating: 0.0||Boil Size: 6.87 Gal|
|IBU's: 64.09||Batch Size: 6.00 Gal|
|Color: 10.3 SRM||Boil Time: 75 minutes|
|Preboil OG: 1.062|
|ABV:||7.34 %||6.55 %|
|Efficiency:||70 %||64 %|
|Serve Date:||11/09/2013||/ /|
|Name||Days / Temp||Estimated||Actual|
|Primary||28 days @ 68.0°F||10/13/2013||10/13/2013|
|Grains & Adjuncts|
|13.00 lbs||76.47 %||Pale Malt (2 Row) US||60 mins||1.036|
|4.00 ozs||1.47 %||Briess 2-Row Caramel 40L||60 mins||1.034|
|3.00 lbs||17.65 %||Rahr Red Wheat||60 mins||1.037|
|8.00 ozs||2.94 %||Acid Malt||60 mins||1.027|
|4.00 ozs||1.47 %||Fawcett Pale Chocolate||60 mins||1.030|
|2.00 ozs||51.71||Centennial||60 mins||10.00|
|1.00 ozs||12.38||Citra||10 mins||13.20|
|1.00 ozs||0.00||Citra||0 mins||13.20|
|1.00 ozs||0.00||Centennial||0 mins||10.00|
|1.00 ozs||0.00||Chinook||0 mins||13.00|
|1.00 ozs||Centennial||7 days||10.00|
|1.00 ozs||Citra||7 days||13.20|
|Amount||Name||Laboratory / ID|
|1.0 pkg||Brettanomyces Bruxellensis Trois||White Labs 0644|
|Add 21.25 qt ( 1.25 qt/lb ) water @ 170.0°F|
Sparge 17.07 qt of 170.0°F water over 60 mins
10/26/13 : Gravity reading today indicated a specific gravity of 1.017, which is roughly where I hoped it would be after two weeks. I'd ultimately like this one to finished around 1.010 - 1.012 then bottle it. I'l probably check it again next weekend.
The taste was both citrusy and fruity. I hope the citrusy Centennial flavor sticks around for a bit, however, the fruity Brett Trois characteristics may dominate. Most people brewing with Trois report that the hop flavors are subsumed by the fruity brett characteristic.
Keeping it wild (yeast),