Hi there! I'm going to brew a Oaked Bretted Cherry Imperial Stout for an event that will be in months from now. My recipe is pretty established, but I have some questions about the brett activity.
I have to say that I have experiences and knowledge about the brett, but never used it with such a big heavy beer.
First of all, here's the grain bill:
Maris Otter 75%
Flaked Barley 10%
Roasted Barley 5%
Pale Chocolate 3%
Chocolate 3%
Crystal 120 2%
And cherries sugar reprensent 2% as well
I plan on a 1.090 OG, and aiming for a 1.025 primary FG, so 9% at that stage.
Here come the questions:
1- How much attenuation I should excpect from the brett after that primary?
2- How munch brett is resistent to IBUs? I was planing around 85...
3- What strain would be the most alcohol tolerent, and which one would give me a great profile with this type of beer?
4- Should I put the cherries for the whole aging, or for a few months only?
By the way, it will be kegged!
Thanks a lot!
I have to say that I have experiences and knowledge about the brett, but never used it with such a big heavy beer.
First of all, here's the grain bill:
Maris Otter 75%
Flaked Barley 10%
Roasted Barley 5%
Pale Chocolate 3%
Chocolate 3%
Crystal 120 2%
And cherries sugar reprensent 2% as well
I plan on a 1.090 OG, and aiming for a 1.025 primary FG, so 9% at that stage.
Here come the questions:
1- How much attenuation I should excpect from the brett after that primary?
2- How munch brett is resistent to IBUs? I was planing around 85...
3- What strain would be the most alcohol tolerent, and which one would give me a great profile with this type of beer?
4- Should I put the cherries for the whole aging, or for a few months only?
By the way, it will be kegged!
Thanks a lot!