Entering the World of Brett
A big day in my homebrewing career is approaching. I’ve played with bugs like lactobacillus, but have not yet experimented with brettanomyces.
That will soon change.
A couple of days ago Chris told us about his upcoming brett brew with peaches added.
I received a pitch of the same Crooked Stave brett culture and will put my own spin on it. When all is said and done, Chris and I will be able to compare our beers (we’re in the same homebrew club) and see how they compare.
This will be a 100% brett beer so I can get a sense of how this pitch performs on its own. I’ll use a lambic-esque base recipe with 65% pilsner malt and 35% flaked wheat. I don’t have any 3 year old hops laying around, so I’m going with the low alpha acid Strisslespalt variety.
Now the big question – what to add during fermentation? I want to add fruit but haven’t decided on what type. Chris is using peaches so I obviously can’t be a copycat. Cherries perhaps? Raspberries? Tomatoes? Just kidding…
Luckily I have plenty of time to figure it out.
Batch Size: 6 gallons
Original Gravity: 1.056
Final Gravity: ??
MaltGerman Pilsner Malt – 8 lbs
Flaked Wheat – 4 lbs
Strisslespalt (2.3% AA) – 1 oz @ 60 min
Crooked Stave Brett blend. According to Chad, it’s a mix of:
- Brettanomyces custersianus
- Orval’s brett strain
- Jolly Pumpkin brett strain
- CMY-Drie mutant
I’ll make a starter but it’s a dense culture and should be enough for the batch. When I figure out what fruit I’m going to add I’ll update this post.
Now to walk on the wild side…