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Ryan
03/27/08 09:52 AM  
Preliminaries on 100% Brett Im. Stout
I took MikeT's advice today and killed the Brett in my 100% lambicus stout. With the gravity at 1.02 this morning, I racked it onto 5 crushed campden tablets and 3 oz. of oak and am now cold crashing it in my garage.

The thing is, this beer has no stout character at all. The lambicus comes through to the point that it tastes just about the same as the Olde Ale I brewed a few months ago...and this is a beer with 4 oz. each of roasted barley, chocolate malt, and black patent!

what is up with that? Anybody have any idea if the roast character will come through with time or if the Brett is just going to become more prominent? I'm thinking that the latter shouldn't be a problem since I hopefully killed the Brett this morning.

Thoughts?

Cisco
03/27/08 11:15 AM  
Re: Preliminaries on 100% Brett Im. Stout
What you taste is what you get. Bugs can add their own flavors but also can wipe out a lot of the original beer's flavors. I would have used a milder form of brett like clausenii. I recently made a gran cru and split the 10 gallon batch with WLP550 and brett clausenii. The gran cru is a wonderful gran cru profile while the brett gran cru lost some of the leading edge of the gran cru flavors and became infused with the brett's citrus and heavy fruitiness. The flaovor profile is not a quickly recognizable gran cru but it still retained a lot of the original beer's character.
Spadilla
03/27/08 01:24 PM  
Re: Preliminaries on 100% Brett Im. Stout
Another thing to take into account is that 12oz of dark malt is not very much for an Imperial Stout. I wouldn't expect it to have a huge roast profile anyway, and of course the Brett helps to offset that even more.
tankdeer
03/27/08 04:57 PM  
Re: Preliminaries on 100% Brett Im. Stout
<<Another thing to take into account is that 12oz of dark malt is not very much for an Imperial Stout. I wouldn't expect it to have a huge roast profile anyway, and of course the Brett helps to offset that even more.>>

I was going to say the same thing. I usually put a pound or more of Roasted Barley in a RIS.

Also, to second Cisco's advice. My oatmeal stout i made with Claussenii is coming along nicely. The brett doesn't overpower the stout.

Ryan
03/27/08 05:07 PM  
Re: Preliminaries on 100% Brett Im. Stout
I'm so bummed--

feels like a total failure.

I should say that this grist also had a lb. of special B so it was more than just those other dark malts. Nevertheless, I am blown away by the power of the Brett to undo the flavor profile of this beer.

Its not a dumper, but it certainly isn't what I was anticipating/shooting for.

peteC
03/27/08 07:01 PM  
Re: Preliminaries on 100% Brett Im. Stout
My american brown ale has just under 3/4# of chocolate malt in it FWIW.

12 oz of roast grains in a big grain bill for an imp stout is just too light atleast if you want that really roasty character. Drakes Imperial Stout for example uses 5% dark grains per the bottle label.

SpecialB won't contribute that roasty stuff either.

Sounds like a monster-sized brown ale to me. And still darn good I'd bet with the funk.

peteC

Al B
03/27/08 10:15 PM  
Re: Preliminaries on 100% Brett Im. Stout
For what its worth, my 100% lambicus porter (3 gal) is 3lbs Pale, 3lbs amber, 3lbs brown malts. It is very fruity from the lambicus, good roast, very dry....
 
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