Beer Recipe of the Week: 100% Brettanomyces Belgian Specialty Ale
This recipe by Kevin Consentino is a gold medal winner from the 2008 National Homebrew Competition, in Category 16 Belgian and French Ale's. When working with brettanomyces it highly is recommended to have a separate set of plastic equipment to prevent contamination of future batches. A thorough cleaning of glass should get rid of brettanomyces remnants.
Ingredients for 6 U.S. gallons (22.71 liters):
11.5 lb (5.22 kg) Weyermann pilsner malt
1.0 lb (0.45 kg) Weyermann Vienna malt
1.0 lb (0.45 kg) Weyermann acidulated malt
0.5 lb (227 g) Weyermann malted wheat
2.0 oz (57 g) Hersbrucker pellet hops (60 min.)
0.25 oz (7 g) Styrian Goldings pellet hops (2 min.)
Wyeast B. bruxellensis (3 qt starter)
Wyeast B. lambicus (1 qt starter)
1 tsp diammonium phosphate for yeast nutrient (4.9 mL)
0.75 cup corn sugar per 5 gallons to prime
1 tablet Whirlfloc
Original Specific Gravity: 1.055
Final Specific Gravity: 1.003
Boiling Time: 90 min
Primary Fermentation: 45 days at 65° F (18° C) in glass
Mash at 148° F (64° C) for 60-90 minutes (until conversion is complete). Mash out at 168° F (76°C) for 15 minutes. After boil, chill to 65 F, and hit it with about 30 seconds of oxygen. Hold beer temperature at 65° F for the rest of fermentation.
"Bready malt with barnyard Brett character. Finishes bone dry with some lingering bitterness. A really nice Brett beer. Nice barnyard with hints of pineapple."
"Nice balance, classic Brett character, grainy malt backbone, spicy hops complement. All that is good about Brett, with no negatives to mar it."
"Musty, tangy, very interesting. Orval-like hoppiness. I love the aroma."
Photo © Christer Edvartsen via Flickr CC