Not everything can be
explained by theory and scientific testing.
Alchemy still exists to an extent when it comes to homebrewing. This afternoon I figured I'd try to brew up a batch where
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.
| Style: Unassigned | | |
| Type: | Calories: 212 | |
| 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 | | |
|
| | Estimated | Actual | |
| Brew Date: | - | 10/13/2013 | |
| OG: | 1.066 | 1.060 | |
| FG: | 1.010 | 1.010 | |
| ABV: | 7.34 % | 6.55 % | |
| Efficiency: | 70 % | 64 % | |
| Serve Date: | 11/09/2013 | / / | |
|
| Fermentation Steps |
| Name | Days / Temp | Estimated | Actual |
| Primary | 28 days @ 68.0°F | 10/13/2013 | 10/13/2013 |
|
| Grains & Adjuncts |
| Amount | Percentage | | Name | Time | Gravity |
| 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 |
|
| Hops |
| Amount | IBU's | | Name | Time | AA % |
| 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 |
|
| Yeasts |
| Amount | Name | Laboratory / ID |
| 1.0 pkg | Brettanomyces Bruxellensis Trois | White Labs 0644 |
|
| Mash Profile |
|
| Full Body Infusion In | 45 min @ 158.0°F |
|
| Add 21.25 qt ( 1.25 qt/lb ) water @ 170.0°F |
|
|
|
Sparge 17.07 qt of 170.0°F water over 60 mins
Batch Updates:
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),
HolzBrew
|
