Stock Ale critique

[weiht]

Got the Wyeast 9097PC and decided to have a go at brewing a Stock ale. I'm in the midst of brewing half batches of big beers that I plan to bottle and age for those special ocassions, kind of like a reserve stash. It's gonna be my first try, and I plan to stick with a simple recipe that majority Pale malt, and some munich for a slight breadiness and melanoidins, oats to give it a little body just in case the brett continues to dry out and thin the beer, and remaining 6% crystal malt blend. For hops, i'm using what i currently have aim for about 40ibu.

23L OG-1082 Eff-75%
7.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 87.50 %
0.30 kg Munich I (Weyermann) (7.1 SRM) Grain 3.75 %
0.25 kg Oats, Flaked (1.0 SRM) Grain 3.13 %
0.15 kg Caraaroma (130.0 SRM) Grain 1.88 %
0.15 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1.88 %
0.15 kg Special B Malt (180.0 SRM) Grain 1.88 %
30.00 gm Nugget [13.00 %] (60 min) Hops 34.1 IBU
30.00 gm Fuggles [4.50 %] (15 min) Hops 5.9 IBU
30.00 gm Styrian Goldings Celeia [6.00 %] (30 min) (Aroma Hop-Steep) Hops -
Mash 67c
Yeast 9097PC

[seymour]

Looks well-conceived to me: a very true-to-style strong English ale with some subtle complexity, nice hops balance, but emphasis on the fermentation profile. Can't wait to hear how it turns out. The brett component can take over a year to mature, though. How are you going to stand the wait?

[weiht]

LOL, it's my first time adding brett really. What i gather from a more experienced brewer on brett is that the difference post fermentation are generally not as great when brett is present during primary fermentation as opposed to adding as a secondary strain after racking off primary. Sure it will change, but its more of estery profile rather than any "funk".

After 2-3 weeks in the primary, I will rack it to a jerrycan and condition it at near fermentation temperature for another month just to make sure the brett finishes eating the sugars for fear of potential bottle bombs! After that, I think i will cellar it for 6 months or so and leave it in the fridge until I convince myself to wash some bottles and get on with bottling.

Like u, its more of laziness than will lol.

Tempted to add in some choc for colour and some nuttiness, but I think less should be more

[seymour]

I agree on all points. The blend is yours now, so you can start planning future re-pitches. I know, I know, the ratios will drift but still...