Author Topic: which puree for a *fruit* pale ale on brett?  (Read 15373 times)

Offline hoser

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Re: which puree for a *fruit* pale ale on brett?
« Reply #15 on: June 13, 2012, 08:21:29 AM »
I would not necessarily use Brett b - it depends on if you are talking about White Labs or Wyeast.

From Wyeast I would recommend Brett lambicus, that will give you the cherry pie character that majorvices mentioned.

From White Labs then sure, Brett b (bruxellensis), should be a good choice.

i already ordered the brett b, but it is from white labs, so that's cool.


since i'm headed out of town and will be brewing when i get back, i went ahead and ordered the apricot puree.

i grabbed the copy of zymurgy with the brett beers article in it and i'm going to digest that today.

right now, i'm leaning 100% brett.

You will be surprised at how clean a 100% Brett. beer can be.  Also, I probably would make a starter if you are using it as the primary yeast.  It acts a little like saccromyces when used as the primary yeast.  So treat it as such.  The ferment just takes a little longer, 3-4 weeks typically.  If you want a lot of the barnyard "funk", I would use it in the secondary.

Offline jmcamerlengo

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Re: which puree for a *fruit* pale ale on brett?
« Reply #16 on: June 13, 2012, 08:28:08 AM »
Orval is one of my favorite beers. Period. I totally get cherry pie from Orval. Do get the horse blanket, too. But the cherry pie is my overall impression.

Me too major! Maybe those flavors are present in both strains of Brett and you get more of one or the other depending on how it was cultured? hmmm...interesting.
Jason
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Re: which puree for a *fruit* pale ale on brett?
« Reply #17 on: June 14, 2012, 05:05:24 AM »
Quote from: hoser

You will be surprised at how clean a 100% Brett.

+1. You will probably get more Brett character in the secondary after using a primary yeast. I have had some very nice all Brett beers though. But the funk can be surprisingly subdued. In that case might go perfect with what you are proposing (Amarillo, citra, mango, apricot). Now I wanna try it.
« Last Edit: June 14, 2012, 05:09:56 AM by majorvices »
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Re: which puree for a *fruit* pale ale on brett?
« Reply #18 on: June 14, 2012, 05:07:24 AM »
Orval is one of my favorite beers. Period. I totally get cherry pie from Orval. Do get the horse blanket, too. But the cherry pie is my overall impression.

Me too major! Maybe those flavors are present in both strains of Brett and you get more of one or the other depending on how it was cultured? hmmm...interesting.

I guess I'll have to order one of each and give them both a try side by side. Oh, shucks. ;)
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Offline tschmidlin

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Re: which puree for a *fruit* pale ale on brett?
« Reply #19 on: June 15, 2012, 01:36:24 AM »
I would not necessarily use Brett b - it depends on if you are talking about White Labs or Wyeast.

From Wyeast I would recommend Brett lambicus, that will give you the cherry pie character that majorvices mentioned.

From White Labs then sure, Brett b (bruxellensis), should be a good choice.

Now, admittedly, I have only tried Brett b from WL, but I can't understand for he life of me why WY would be so much different. I've always heard that Bruxellensis is the cherry pie Brett.
The naming of them is somewhat arbitrary and the two different labs chose different names for a similar strain.  American Ale vs. California Ale, London ESB vs. English Ale Yeast - they are just names.  I know it seems like it should be different with species names, but species names are not as solid with yeasts as some people think.  Plus B. lambicus is not a valid species name, scientifically it is classified under and a synonym of B. bruxellensis, just like S. pastorianus and S. carlsbergensis are synonyms.
Tom Schmidlin

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Re: which puree for a *fruit* pale ale on brett?
« Reply #20 on: June 15, 2012, 05:16:43 AM »
I would not necessarily use Brett b - it depends on if you are talking about White Labs or Wyeast.

From Wyeast I would recommend Brett lambicus, that will give you the cherry pie character that majorvices mentioned.

From White Labs then sure, Brett b (bruxellensis), should be a good choice.

Interesting. Thanks for the clarification, Tom.

Now, admittedly, I have only tried Brett b from WL, but I can't understand for he life of me why WY would be so much different. I've always heard that Bruxellensis is the cherry pie Brett.
The naming of them is somewhat arbitrary and the two different labs chose different names for a similar strain.  American Ale vs. California Ale, London ESB vs. English Ale Yeast - they are just names.  I know it seems like it should be different with species names, but species names are not as solid with yeasts as some people think.  Plus B. lambicus is not a valid species name, scientifically it is classified under and a synonym of B. bruxellensis, just like S. pastorianus and S. carlsbergensis are synonyms.
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Offline deepsouth

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Re: which puree for a *fruit* pale ale on brett?
« Reply #21 on: June 21, 2012, 03:35:04 PM »
ok, so here is my preliminary recipe.....  i plan on adding the apricot puree after three weeks.  will this bump up the alcohol?   if it does, i plan on backing off the amount of malt extract in the boil.


Ingredients
Amt Name Type # %/IBU
6 lbs 8.0 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 1 100.0 %
0.10 oz Amarillo Gold [9.30 %] - Boil 60.0 min Hop 2 3.1 IBUs
0.10 oz Citra [12.00 %] - Boil 60.0 min Hop 3 3.9 IBUs
0.10 oz Simcoe [12.20 %] - Boil 60.0 min Hop 4 4.0 IBUs
0.15 oz Amarillo Gold [9.30 %] - Boil 30.0 min Hop 5 3.5 IBUs
0.15 oz Citra [12.00 %] - Boil 30.0 min Hop 6 4.6 IBUs
0.15 oz Simcoe [12.20 %] - Boil 30.0 min Hop 7 4.6 IBUs
0.75 oz Amarillo Gold [9.30 %] - Boil 5.0 min Hop 8 4.6 IBUs
0.75 oz Citra [12.00 %] - Boil 5.0 min Hop 9 5.9 IBUs
0.75 oz Simcoe [12.20 %] - Boil 5.0 min Hop 10 6.0 IBUs
1.0 pkg Brettanomyces Bruxellensis (White Labs #WLP650) [50.28 ml] 
 
Beer Profile
 
Est Original Gravity: 1.057 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 40.2 IBUs Calories: 151.6 kcal/12oz
Est Color: 3.4 SRM
« Last Edit: June 22, 2012, 11:51:03 AM by deepsouth »
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Offline deepsouth

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Re: which puree for a *fruit* pale ale on brett?
« Reply #22 on: June 24, 2012, 05:09:42 PM »
well, it's been six hour since i pitched....

http://www.youtube.com/watch?v=PbRPDQz_no0&feature=plcp


it looks like it's doing pretty good.

this was my final recipe....

Ingredients
 

Ingredients
Amt Name Type # %/IBU
4 lbs 8 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 1 69.2%
2 lbs Pilsner Dry Extract (3.5 SRM) Extract 2 30.8 % 
0.10 oz Amarillo Gold [9.30 %] - Boil 60.0 min Hop 2 3.1 IBUs
0.10 oz Citra [12.00 %] - Boil 60.0 min Hop 3 3.9 IBUs
0.10 oz Simcoe [12.20 %] - Boil 60.0 min Hop 4 4.0 IBUs
0.15 oz Amarillo Gold [9.30 %] - Boil 30.0 min Hop 5 3.5 IBUs
0.15 oz Citra [12.00 %] - Boil 30.0 min Hop 6 4.6 IBUs
0.15 oz Simcoe [12.20 %] - Boil 30.0 min Hop 7 4.6 IBUs
0.75 oz Amarillo Gold [9.30 %] - Boil 5.0 min Hop 8 4.6 IBUs
0.75 oz Citra [12.00 %] - Boil 5.0 min Hop 9 5.9 IBUs
0.75 oz Simcoe [12.20 %] - Boil 5.0 min Hop 10 6.0 IBUs
1.0 pkg Brettanomyces Bruxellensis (White Labs #WLP650)

 
Est Original Gravity: 1.057 
Est Final Gravity: 1.015 SG 
Estimated Alcohol by Vol: 5.5 % 
Bitterness: 40.2 IBUs 
Est Color: 3.4 SRM 

 
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Offline deepsouth

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Re: which puree for a *fruit* pale ale on brett?
« Reply #23 on: June 28, 2012, 06:41:41 AM »
so, i pitched at about 1:00 sunday and as of this morning, the beer still has about an inch of krausen and is still fermenting like mad. 
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Offline deepsouth

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Re: which puree for a *fruit* pale ale on brett?
« Reply #24 on: July 03, 2012, 07:30:30 AM »
i took a gravity reading saturday, 1.018

today the gravity was 1.011.
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Offline morticaixavier

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Re: which puree for a *fruit* pale ale on brett?
« Reply #25 on: July 03, 2012, 07:38:22 AM »
5 or 6 more points and your there! I gotta try a bretta brew
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Offline richardt

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Re: which puree for a *fruit* pale ale on brett?
« Reply #26 on: July 03, 2012, 10:13:34 AM »
Being made of plastic, it looks like that better bottle has been committed to the "wild" side.

Offline ukolowiczd

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Re: which puree for a *fruit* pale ale on brett?
« Reply #27 on: July 03, 2012, 10:29:51 AM »
Brett l. Is the pie cherry one while b. is horseblanket via wyeast website but I was shocked at the different characteristics I got with l. I did a simple Belgian pale with 100% Brett l and was ridiculously subtle.mi had toned the hops down to 10 ibu b/c I didn't want it to out shine the yeast but now I wish I had hopped it up a bit. My second throw of the Brett l. was a light golden wort and then put on raspberries for 3 months. It's still mellowing but man it's completely different. I know the raspberries obviously add to the tartness but pie cherries like crazy in this one and fuuuunky. Finally I inoculated a 3 gal barrel with Brett c. And did a dark Saison - stinky but no funky taste.nthen inoculated with Brett l. too and put a prefermented Scottish on top. It was awesome. I really think I prefer the Brett character as a side note rather than 100% but man can you get some interesting flavors!

Offline deepsouth

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Re: which puree for a *fruit* pale ale on brett?
« Reply #28 on: July 03, 2012, 06:37:21 PM »
Being made of plastic, it looks like that better bottle has been committed to the "wild" side.

oh yeah.  i'll have all different stuff for the buggy stuff.
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Offline deepsouth

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Re: which puree for a *fruit* pale ale on brett?
« Reply #29 on: July 11, 2012, 04:43:37 PM »
gravity is 1.008 today.  i'm going to rack it into secondary and the puree sunday.
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