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Group Brew Brett IpA


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#1 BlKtRe

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Posted 17 October 2014 - 08:25 AM

Ok Drez a group brew thread.

 

Have no fear. Lets do this. Lets punch around some ideas and come up with a recipe.

 

Go....



#2 HVB

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Posted 17 October 2014 - 08:27 AM

Cool.

 

My thought is we should work from the yeast strain  to the hops the the grain bill.  I think the brett choice and hop choice is going to be the biggest key to the beer.



#3 BlKtRe

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Posted 17 October 2014 - 08:32 AM

I agree. Since Brett C is a little more forgiving and you already mentioned that strain maybe we could start there. 100% Brett fermentation or not?



#4 Big Nake

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Posted 17 October 2014 - 08:43 AM

Oh great, look what I started. I couldn't let this thread go too far without a contribution of some sort...Posted Image

Edited by KenLenard, 17 October 2014 - 08:43 AM.


#5 HVB

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Posted 17 October 2014 - 08:49 AM

I agree. Since Brett C is a little more forgiving and you already mentioned that strain maybe we could start there. 100% Brett fermentation or not?

Brett C works for me and I was thinking 100% fermentation @ lager pitching rates.

#6 BlKtRe

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Posted 17 October 2014 - 08:55 AM

Brett C works for me and I was thinking 100% fermentation @ lager pitching rates.

 

Lager pitching rates makes sense. How long do you envision a Brett starter taking? A week or two?



#7 ChicagoWaterGuy

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Posted 17 October 2014 - 08:56 AM

I'll split the batch. Brett C and Brux Tois.



#8 BlKtRe

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Posted 17 October 2014 - 08:58 AM

I'll split the batch. Brett C and Brux Tois.

 

I'm getting ready to keg up a full sized barrel that we pitched Trois into last year. Holy heaven the flavors in the sample is everything the description says it is.  



#9 neddles

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Posted 17 October 2014 - 08:59 AM

Brett C works for me and I was thinking 100% fermentation @ lager pitching rates.

Ah ####. Imma have to tag along on this one.

#10 ChicagoWaterGuy

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Posted 17 October 2014 - 09:01 AM

I'm getting ready to keg up a full sized barrel that we pitched Trois into last year. Holy heaven the flavors in the sample is everything the description says it is.  

Nice! What was the base beer?



#11 HVB

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Posted 17 October 2014 - 09:38 AM

Lager pitching rates makes sense. How long do you envision a Brett starter taking? A week or two?

I would probably have to step it up a time or two so for me I was thinking the 2 week time frame.

 

 

Ah ####. Imma have to tag along on this one.

Yes!



#12 BlKtRe

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Posted 17 October 2014 - 10:05 AM

Nice! What was the base beer?

 

Biere de Garde. 



#13 brewman

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Posted 17 October 2014 - 10:13 AM

Oh great, look what I started. I couldn't let this thread go too far without a contribution of some sort...Posted Image

 

+1



#14 Genesee Ted

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Posted 17 October 2014 - 11:03 AM

Ken and Dan, 100% brett beers do not taste like the brett you are thinking of when used in mixed culture with sach.  No where near.  Not even like a Belgian yeast really.  You don't get funk, you get a fruity ester.  Very cool stuff.  Excellent for hoppy beer.

 

Agreed on the pitch rates.  You need a lot more brett than ale sach.  



#15 SchwanzBrewer

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Posted 17 October 2014 - 11:12 AM

Ken and Dan, 100% brett beers do not taste like the brett you are thinking of when used in mixed culture with sach.  No where near.  Not even like a Belgian yeast really.  You don't get funk, you get a fruity ester.  Very cool stuff.  Excellent for hoppy beer.

 

Agreed on the pitch rates.  You need a lot more brett than ale sach.  

 

This. It's not like english over the top fruity esters either. These are pleasant and complimentary.



#16 Genesee Ted

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Posted 17 October 2014 - 11:13 AM

Yep.  Like mango, pineapple, citrus.  Just the subtleties that create a beautiful canvas to showcase top shelf aroma hops.  



#17 HVB

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Posted 17 October 2014 - 11:16 AM

Yep.  Like mango, pineapple, citrus.  Just the subtleties that create a beautiful canvas to showcase top shelf aroma hops.  

sandalwood .. do not forget sandalwood!



#18 neddles

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Posted 17 October 2014 - 11:18 AM

I have never made anything with brett before so I am just riding coattails here on this recipe. I have had two IPAs that were 100% brett fermentations before. One was just OK, nothing bad, and the other was incredible much like doob described above, lots of pineapple and citrus with crazy complexity.



#19 BlKtRe

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Posted 17 October 2014 - 01:18 PM

15. 10, whirlpool , dry hop

 

Amarillo, Simcoe, Citra blends?



#20 StankDelicious

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Posted 17 October 2014 - 01:24 PM

15. 10, whirlpool , dry hop

 

Amarillo, Simcoe, Citra blends?

Maybe some Mosaic in there somewhere?




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