Belgium Brett C

[smdjoachim]

Inspired by Singularite from the Wildbrews book.

http://www.amazon.com/Wild-Brews-Cultur ... 0937381861

Grain Bill
5.000 kg Pilsner (81.97%)
0.500 kg Wheat Malt (8.2%)
0.350 kg Candi Sugar, Amber (5.74%)
0.250 kg Acidulated Malt (4.1%)
Hop Bill
50.0 g Tettnanger Leaf (5.1% Alpha) @ 60 Minutes (Boil) (2.2 g/L)
50.0 g Tettnanger Leaf (5.1% Alpha) @ 5 Minutes (Boil) (2.2 g/L)
80.0 g Hersbrucker Leaf (2.8% Alpha) @ 0 Minutes (Boil) (3.5 g/L)

Single step Infusion at 64°C for 60 Minutes.
Fermented at 20°C with WLP645 - Brettanomyces claussenii


The ingredients.



The Brett C starter stepped up to 2 liters over a couple of weeks.



The last of the hops in the boil.



The money shot.Temp adjusted to 1060.Only a point away



Tucked up for fermenting.Set up a blow of tube to collect some yeast

[L2wis]

Nice looks good!

[crookedeyeboy]

Hows this going Simon?

[smdjoachim]

Bubbling away nicely at 21 degrees.I took the blow of tube off as the krausen didn't quite hit the top.Replaced it with an airlock

[crookedeyeboy]

Where did you get the large demi john from? I take its plastic?

[smdjoachim]

No glass.From Bullwell homebrew,about 25 quid a few years ago.I use it for the "Bad yeasts"or for long term ageing.

[smdjoachim]

Drinking the beer now.Pineapple/tarty/funky.
Really pleased with it.

[seymour]

Drinking the beer now.Pineapple/tarty/funky.
Really pleased with it.

Yeah, that sounds delicious. Well done! Be sure to hide some bottles from yourself to taste in a year. Like Orval which is bottled with brett, the fresh beer and aged beer are both delicious but very different.

[Lugsy]

I'm fascinated with this one, it sounds delicious!

How long did the primary go on for? What was the FG?

[barney]

I'm fascinated with this one, it sounds delicious!

How long did the primary go on for? What was the FG?

+1

[Dunk]

Nice recipe, sounds like it turned out well. I think I'll be diving into the wild/sour side of primary fermentation soon. I'm currently waiting on 5gal of orval dregs-spiked beer to ferment out but it's taking forever. 6 weeks and only a 0.004 drop in gravity.

Is the wildbrews book good? Does it have much info on sour mashing to make berliner weiss no-boil style beer? I would love to make a Crooked Stave Petite Sour style beer, sounds delicious.

[Paddy Bubbles]

I'm currently waiting on 5gal of orval dregs-spiked beer to ferment out but it's taking forever. 6 weeks and only a 0.004 drop in gravity.

As a newcomer to Orval and Belgian beers in general, I'd love to hear more about this dude? Recipe or link at all?

[seymour]

I'm currently waiting on 5gal of orval dregs-spiked beer to ferment out but it's taking forever. 6 weeks and only a 0.004 drop in gravity.

As a newcomer to Orval and Belgian beers in general, I'd love to hear more about this dude? Recipe or link at all?

Yes, I'd love to see his recipe too, but in addition: I think Brew Like A Monk by Stan Hieronymus should be required reading for any serious homebrewer. It's thorough but easy to read and understand, and full of more hints and recipes than any other single source.

[Paddy Bubbles]

Cheers seymour, it's on the list!

[smdjoachim]

I'm fascinated with this one, it sounds delicious!

How long did the primary go on for? What was the FG?

Starter of 2 liters and plenty of aeration.
Fermentation @ 21 C for 3 weeks, gravity finished @ 1011 giving 80% Attenuation.
Bottle on 16/12 with 70g of sugar for 23L.
I think the Brett is still working.
Nicely carbonated,some where between a lager and a Belgium pale.