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04/04/07 01:42 PM  
Brown brett
So I have my first 100% brett(used both white labs and wyeast lambicus strains) brew in the primary. I'll rack in a couple days for extended aging w/oak and sour cherries. Also thinking of adding some lacto. Sound like a good idea?

Anyways I want to throw a brown ale-ish beer on the cake. My plan is to do a split 10g brown ale. 5g for brett cake and 5g using a tradition english/american ale yeast. Basically I want a brett beer and a standard brown ale. Any suggestions for malts and hops to use/avoid? I'm shooting for a recipe that kind of sits between a belgiun dark beer and a english/american brown ale.

Mike T
04/06/07 11:50 AM  
Re: Brown brett
Iíll leave the lacto question for someone else to answer (but the rest of it sounds delicious), I donít have any experience adding it post fermentation to a Brett beer.

The brown ale idea sounds tasty to me, in my mind it seems like it will end up tasting like a cousin of a Flanders Bruin. According to Wild Brews England and Flanders have a strong brewing link dating back to around hundred and fifty years to when the Rodenbach brewer trained in England.

I would try to keep the beer smooth by staying on the low end for IBUs and roasted malts.

Good luck.

04/07/07 07:24 AM  
Re: Brown brett
>>Also thinking of adding some lacto. Sound like a good idea?<<

Sweasty, IMO with something as experimental as this the best idea of what to do is to have no idea. Wait to see how primary goes. If you get lacto in your head now you may find your heart set on it later whether its a good idea or not. I've seen similar things in many contexts. Someone plans ahead, becomes married to the plan, things change but they were so hip on plan A they never regrouped.

As far as finishing, I have a saison down that I'm really delighted with. I did something like your plan, except lambicus was pitched as a finisher. Brett C. with a hint of pie cherry - I just hope it stays stable! If so it will be a real winner.

04/10/07 04:39 PM  
Re: Brown brett
The lacto/cherry/oak idea was to help add something "extra" in the flavor dept. to half of my beer which fermented at room temp(low 70s). It seemed a little bland compared to the other half which fermented at a lower temp(temp controled 64).

Also when racking, I bottle and primed a couple of beers. What seems to be a "standard" time length for carbonation?

Heres my basic brown ale planned for the split ferm.

10 gallons

15# belgian pale malt

1.5# crystal 80

1.5# Crysatl 40

1.5# Special B

1# biscuit malt

.5# carapils

1.5oz brewers gold(whole leaf) for 60 minutes

single infusion mash at 154

5 gallons fermented with Wyeast 1318 London Ale Yeast III

5 gallons fermented with the brett cake(wyeast and whitelab B. Lambicus)

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Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers

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