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100% Brett C Blueberry Braggot


read 547 times • 6 replies • posted 8/30/2012 12:13:40 PM

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HornyDevil
10 lbs Pils
4 lbs Oats

Single infusion mash at 146F for 1 hour

1 hour boil

Cool and pitch 0.5 gallon starter of Brett C

6 lbs of dark wildflower honey and 64 oz of blueberry concentrate at high krausen

Ferment completely

Batch split at this point

Half bottled as is and the other half racked onto a cake of mixed sour dreggs, 6 lbs of frozen blueberries, and fermented for a year.


Couple questions:

1) Iím thinking strongly about going without hops for this recipe. Any thoughts?

2) Also thinking about adding some dried elderflowers to the mash. Thoughts about that?
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Unclerudy 12:3
Raise mash temp. 154. Brett needs complex sugars. Your mash temp is too low.
8/30/2012 12:24:20 PM

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HornyDevil
Originally posted by Unclerudy
Raise mash temp. 154. Brett needs complex sugars. Your mash temp is too low.


Iím interested to hear for what, exactly, Brett needs complex sugars.
8/30/2012 12:41:26 PM

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Unclerudy 12:3
You want it to live longer. One of the key components in a good Flanders red is unconverted corn, and by having more complex sugars, you get better sourness. Our at least thatíd what i have been told.
8/30/2012 12:46:51 PM

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tronraner 2459:109
Originally posted by Unclerudy
Raise mash temp. 154. Brett needs complex sugars. Your mash temp is too low.


Only when used in conjunction with other yeasts, so itís able to compete with faster fermenters. As this is a 100% brett beer, that does not apply.

To the OP: I think I would skip the hops. Thereís a lot going on there already; hops would make it too noisy.

And thatís a bunch of oats, there.
8/30/2012 12:48:21 PM

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HornyDevil
Originally posted by tronraner
Only when used in conjunction with other yeasts, so itís able to compete with faster fermenters. As this is a 100% brett beer, that does not apply.


Exactamundo

Originally posted by tronraner
To the OP: I think I would skip the hops. Thereís a lot going on there already; hops would make it too noisy.


Iíve done three other beers in this "series" (white grape, red grape, and cherry) and the only thing that I found to be missing was a solid lactic component. Since Iíll be making making a pretty big "starter" (about 1 gallon) with second runnings from this beer and the dreggs, I figure that zero IBUs will give that starter a chance to make more in-roads to the lactic sourness for which Iím looking.

Of course, I could also blend this beer at bottling as, hopefully, the couple carboys that I have with straight sour beer should be ready by then.

Originally posted by tronraner
And thatís a bunch of oats, there.


Yes . . . yes it is.
8/30/2012 12:59:01 PM

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HornyDevil
Went without hops and with elderflowers, in case anyone cares.
9/3/2012 4:39:22 AM

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