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I just really like the work levifunk is doing!

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ewanzel
10/26/07 10:22 AM  
blending experiment = good results
so i have a pet project/idea that I have been playing around with as of late and it has yeilded some great results so I thought I would share just in case anyone else wants to experiment. I've been blending what I call "the three amigos" which contains equal parts Amber Lager, Belgian Strong Dark, and a 100% Brett l. beer. My proceedure is pretty cut and dry...I blend the 3 and secondary for a few months before I bottle. The three yeasts work great together (although the WY3522 i used in the Belgian took a back seat to the WLP833 I used in the lager, which really surprised me). The finished product was really smooth and clean with just a tinge of sourness (no barnyard) that really blended with the beer. Looking at the color, you would not expect this beer to have such a clean profile to it...the blend finished at a FG of 1.005ish. The lager characteristics in this one and the brett worked really well together, so much so that I may start doing some lagers where I pitch Brett in secondary. I'd be interested to hear if others have played around with this idea in the past.
SteveG
10/26/07 10:47 AM  
Re: blending experiment = good results
No experimentation here, but I will say that the lager/brett blend success doesn't shock me. In the last year I've had a couple brett beers that I felt compelled to describe as "lawnmower beer". That is to say they were not hugely complex, dry and hint fruity and tart with a faint bitter bite. No Rolling Rock clones here of course! But they were really pretty simple and quaffable. As is lager (at least some lagers). I think the two accomplish this in very different ways, but it does establish a common thread.
ErikH
10/26/07 11:21 AM  
Re: blending experiment = good results
E -

I posted some info and questions on a brett blending project here:

www.babblebelt.com/newboard/thread.html?tid=1108752780&th=1182435233&pg=&tpg=1

I was trying to recreate a 'half and half' I had been pouring by mixing a McChouffe clone and an Orval attempt in the glass. The sweetness of the dark spiced ale seemed to offset the brett twang of the abbey single quite well. So, I thought I would try to recreate it as an 'entire' version. Worked out OK, I would say - not spot on but a credible facsimile. I like this method and it seems very Belgian in spirit.

What was your recipe for the Brett beer part?

ewanzel
10/26/07 11:33 AM  
Re: blending experiment = good results
The brett recipe was:

66% Optic

10% Pils

10% Vienna

9% Rye

5% Crystal

Hallertau and Willamette to about 22 IBU with additions at 60/30/15/5

OG - 1.052

FG - 1.007

thanks for the link to that thread I'll check it out

 
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