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12/21/09 01:14 PM  
Maltodextrin as brett food
I've never used maltodextrin before, but I have this idea for a split batch recipe, so please let me know if this sounds like a good way to pull it off.

Basically I want to brew 10 gallons of saison at around 6.5% ABV and add brett to half. Since the saison yeast will dry this beer out to probably 1.007 or lower, that doesn't leave much for the brett to chomp on. That's where the maltodextrin could come in, adding .5 pounds to one of the carboys should add about 4 points of long-chain sugars for it to eat away at in the secondary. I want to give the brett enough food to produce a noticeable brett flavor and aroma.

Does that sound sensible? Other options could be to just add the brett without any additional sugar, or add the brett before the primary fermentation is complete while there are still some sugars left.


12/21/09 06:38 PM  
Re: Maltodextrin as brett food
Just added 8 oz. maltodextrin to an extract lambic that I brewed a few weeks ago. If you are assuming a 1.007 FG and add 4 gravity points from the maltodextrin, then you are only looking at a 1.011 or so. That is okay to give the brett some munching to do depending on how long you want to age the beer. You will get some brett flavor and aroma over time, and the brett will probably only drop the beer to around 1.008 or so (at least in my experiences).

You bring up another option which would be to rack to a carboy after a few days of primary and add the brett then. I recently did this with a belgian blonde that I let ferment for 2 days and then racked into a carboy with brett L and french oak. That sucker has more of a pellicle then some of my flanders beers and lambics I have going that are over 7 mos. old! I did mash a bit higher though for the blonde to leave behind some residuals for the brett to work on. I think either way would work well, and if you really wanted to get some good brett in there, do both (rack to secondary after a few days of fermentation on top of some boiled maltodextrin).

Caped Brewsader
12/22/09 09:29 AM  
Re: Maltodextrin as brett food
Why not just ferment the brett half with only Brett from the beginning. If you use Brett A or Brett C then the brett character won't be as strong as you'd think. Afterall this is a split batch so if you don't like the way the all brett one turns out you can then blend to get exactly what you want. I just did an all Brett C IPA that turned out fantastic. It was my first all brett beer. I was worried about the brett character being way too dominant, but I actually think it is a bit too mild.
12/22/09 10:14 AM  
Re: Maltodextrin as brett food
Sorry for the hijack


Is your bel blonde grist bill only grains or did it include sugar and what was your OG?


12/22/09 01:20 PM  
Re: Maltodextrin as brett food
Ive used maltodextrin like this in the past, although I added it from the start, it was a Flanders Red and it turned out a wonderfully complex beer with lots of brett complexities and very sour
12/22/09 01:57 PM  
Re: Maltodextrin as brett food

Thanks for the idea, but I know I want to do brett in the secondary on this beer.

Maybe I will rack it before it's totally done, but after the majority of fermentation is complete. Then I could just take a gravity reading and decide if I want to add maltodextrin or not.

12/23/09 03:26 PM  
Re: Maltodextrin as brett food
Yo Dbear!

I am currently at the hospital right now enjoying my new baby girl and wife. Wow, What an experience! Okay, back to the brewing... I used mostly belgian pils, 1/2 # aromatic, 1/2 # wheat, 1# cane sugar to the tune of a 1060 gravity. Mashed around 153-154 degrees. Racked the beer after primary fermention for 2 days or so. Pellicle formed within 1 week after! Awesome...

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