100% Brett C Blueberry Braggot

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) I’m 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?

Raise mash temp. 154. Brett needs complex sugars. Your mash temp is too low.

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

I’m interested to hear for what, exactly, Brett needs complex sugars.

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 that’d what i have been told.

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 it’s 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. There’s a lot going on there already; hops would make it too noisy.

And that’s a bunch of oats, there.

Originally posted by tronraner
Only when used in conjunction with other yeasts, so it’s 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. There’s a lot going on there already; hops would make it too noisy.

I’ve 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 I’ll 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 I’m 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 that’s a bunch of oats, there.

Yes . . . yes it is.

Went without hops and with elderflowers, in case anyone cares.