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Brettter 5 Grain Saison
Saison • All Grain • 6.00 gal
A hoppy all Brett with rye and brett.
January 22, 2012 pm 10:44pm
5.0/5.0 1 rating
Ingredients (All Grain, 6.00 gal)
- 11.64 lbs
Premium 2-Row Malt; Great Western
Premium 2-Row Malt; Great Western
Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.
- 1.0 lbs
Rye Ale Malt; Thomas Fawcett
Rye Ale Malt; Thomas Fawcett
German-grown top-quality rye. Product Characteristics: Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer. Recommended Quantities: Up to 30% of total grain bill (occasionally used up to 50%). Suitability (beer styles): All specialty, multi-grain ales and lagers.
- 0.25 lbs
Roasted Rye; Weyermann®
Roasted Rye; Weyermann®
German-grown top-quality rye (2004 harvest). Product Characteristics: Roasted evenly by our slow and thorough drum process. Provides finished beer with typical rye notes, as well as some color and clean roastiness. Recommended Quantities: Up to 5% of total grain bill. Suitability (beer styles): All specialty, multi-grain ales and lagers.
- 0.25 lbs
Roasted Wheat; Simpsons
Roasted Wheat; Simpsons
No astringent flavour if used in a stout. Burnt toast/roasted coffee flavour, but smoother and more mellow than roasted barley.
- 1.75 lbs
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 0.75 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 1.00 lbs
Wheat Raw
Wheat Raw
Contributes glyco-proteins to enhance foam stability.
- .4 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .5 lbs
Rye Flaked
Rye Flaked
Imparts a dry, crisp character. Use in rye beers.
- .75 oz
Nugget - 14.8 AA% pellets; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- .75 oz
Hallertauer Hersbrucker - 3.9 AA% pellets; boiled 15 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 0.5 oz
Tettnanger - 3.9 AA% pellets; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.5 oz
Tettnanger - 3.9 AA% pellets; added dry to secondary fermenter
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Hallertau - 3.9 AA% pellets; added dry to secondary fermenter
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .125 oz
Nugget - 14.8 AA% pellets; added dry to secondary fermenter
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
-
Wyeast 5526 Brettanomyces Lambicus™
Wyeast 5526 Brettanomyces Lambicus™
This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.
Notes
100% Brett Fermentation Made 1.5 qt Brett starter 1 week before. Poured in Dregs of Crooked Stave WWBY. Using .5 pound self malted spelt. Mash for 60 minutes, then add acid malt for 45 Minutes.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.072 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.009 | 1.002 - 1.012 | |
| Color: | 17.1 SRM | 5 - 14 | |
| Alcohol: | 8.4% ABV | 5% - 7% | |
| Bitterness: | 47.0 IBU | 20 - 35 | |
Discussion
Secondary
2012-02-05 5:07pm
6.5 gallons went into primary. After 1 week, racked to a 6 gallon barrel for secondary. Had to add a gallon of water and 1 cup corn sugar to make up for excessive trub loss. At 2 weeks. Added 20 oz Frozen cherries and 10 oz Rhubarb that I pureed.
Bottling Day
2012-03-04 10:20pm
Bottled after 1 month in the barrel. Added 5 oz of corn sugar for priming. Bottled 18 Bombers and 24 regular bottles. Final Gravity was 1.022
Cherry and Rhubarb goodness
2012-05-06 1:25pm
This beer turned out excellent. The cherries add an good flavor and the rhubarb contributes to the tartness. My friends agree this is the best beer I have made.
Pro-brewers comments
2012-09-17 11:18am
Bottle gushed on me, emptying 2/3's of the bottle. What was left was very murky and chunky. Some sulfur on the nose, a little cherry. Nice tartness, and some good lactic sourness. This beer was a little dirty, but fun.
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