EaglePoint
Member
I bought a bunch of yeasts a month or two ago, and one of them was a a vial of Brett L (WLP 653) without putting any though into what I'm going to do with it. I tried to brew an all Brett B about 4 months ago with a vial of WLP650 and dregs, but the dregs as I latter found out had champagne yeast in them. 4 months in, this beer ended up smelling and tasting like new, clean leather sans any pleasant fruity esters (I added about an ounce of 88% lactic acid, and found that to have helped the taste a lot).
This time around, I want to do what I can to get the cherry pie flavor and slight tartness I keep hearing about Brett L. I will be making a starter today, and building it up for about 10 days, so brew day itself is two weekends away. This should give me time to read much of my newly purchased Wild Brews book. Currently, the beer I'm thinking of will look something like this:
5 Gal, All grain:
7# belgian pilsner
5# wheat malt
and maybe a few oz of Spec B and/or cara60
Low mash temp, ~150, for a dry beer
For hops, I want something to compliment and round out the cherry pie-ness of the Brett L. I'm thinking Simcoe and Nelson Sauvin, and all bitterness will come from late additions of these two.
Main concern: I have heard Brett L can also leave a strong smoky/spicy profile. What can I do to avoid this as the dominant character, and maximize the cherry profile (i.e. in terms of adjusting ferm temp, pH, mash temp, etc)?
Feel encouraged to comment on the the grains and hops too
Thanks!
This time around, I want to do what I can to get the cherry pie flavor and slight tartness I keep hearing about Brett L. I will be making a starter today, and building it up for about 10 days, so brew day itself is two weekends away. This should give me time to read much of my newly purchased Wild Brews book. Currently, the beer I'm thinking of will look something like this:
5 Gal, All grain:
7# belgian pilsner
5# wheat malt
and maybe a few oz of Spec B and/or cara60
Low mash temp, ~150, for a dry beer
For hops, I want something to compliment and round out the cherry pie-ness of the Brett L. I'm thinking Simcoe and Nelson Sauvin, and all bitterness will come from late additions of these two.
Main concern: I have heard Brett L can also leave a strong smoky/spicy profile. What can I do to avoid this as the dominant character, and maximize the cherry profile (i.e. in terms of adjusting ferm temp, pH, mash temp, etc)?
Feel encouraged to comment on the the grains and hops too
Thanks!