djbradle
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP645
- Yeast Starter
- 1L
- Batch Size (Gallons)
- 4.5
- Original Gravity
- 1.090
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 29
- Color
- 3
- Primary Fermentation (# of Days & Temp)
- 68F @2 days then low 80\\'s for 4 weeks
- Additional Fermentation
- all primary then bottled
- Tasting Notes
- Pineapple sweetness with malty undertones. Dusky with leather. Very complex bgsa.
11 lbs Franco-Belges Pilsen malt
2.5 lbs sucrose
6.0 oz flaked oats
4.0 oz. acidulated malt
4.0 oz. carafoam malt
0.6 oz Magnum 12.4% at 60 mins
2.0 oz Ultra 4.5% at 10 mins
A brett yeast as primary? Why not? I wanted to draw out as much flavor from this yeast as possible. Having done multiple golden strong ales as well as dark strong ales I withheld the limiting temp of this yeast as experimental. Having started at the upper 60's range I upped it shortly after to arrive at the low 80's and held that for a 4 week long primary then into bottles. It was carbed at 3.0 volumes in late April and has been enjoyed more recently after 8 months and is fantastic. I would brew gallons and gallons again if I could. It sticks to the glass like silk and exhibits that strong golden fruity ale flavor I yearn for like Piraat ale or Allagash tripel. Strong is an understatement. It produced some hot ETOH in the beginning but it has smoothed out considerably over time. Being a brettanomyces strain first logged as an infective process of cask conditioned ales from England, this White Labs strain is perfect for a primary fermentor! Attenuation is about 85%. About 10% abv. I believe it has been renamed as Brett Anomolous. Brew up, sit on it, and enjoy. On the descriptives I meant to say "dusty", not "dusky"
2.5 lbs sucrose
6.0 oz flaked oats
4.0 oz. acidulated malt
4.0 oz. carafoam malt
0.6 oz Magnum 12.4% at 60 mins
2.0 oz Ultra 4.5% at 10 mins
A brett yeast as primary? Why not? I wanted to draw out as much flavor from this yeast as possible. Having done multiple golden strong ales as well as dark strong ales I withheld the limiting temp of this yeast as experimental. Having started at the upper 60's range I upped it shortly after to arrive at the low 80's and held that for a 4 week long primary then into bottles. It was carbed at 3.0 volumes in late April and has been enjoyed more recently after 8 months and is fantastic. I would brew gallons and gallons again if I could. It sticks to the glass like silk and exhibits that strong golden fruity ale flavor I yearn for like Piraat ale or Allagash tripel. Strong is an understatement. It produced some hot ETOH in the beginning but it has smoothed out considerably over time. Being a brettanomyces strain first logged as an infective process of cask conditioned ales from England, this White Labs strain is perfect for a primary fermentor! Attenuation is about 85%. About 10% abv. I believe it has been renamed as Brett Anomolous. Brew up, sit on it, and enjoy. On the descriptives I meant to say "dusty", not "dusky"