Beer Forum

i was ordering yeast from the states and somehow managed to buy wyeast 5112 bret brux instead of belgian sour blend i was planning for a flanders red.
i am thinking about using it to create an orval-ish type of a beer and would like to run 2 ideas by you.
both are 25 liter batches, mashing would be the same, 90 min at 63c, mashout 72c. primary would be t58 for 4-6 days, and then seccondary for 60 odd days with the bret

#1 (http://www.aussiehomebrewer.com/forum/i ... opic=30160)

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4,00 kg       Pilsner (Weyermann) (1,7 SRM)             Grain        69,57 %       
0,75 kg       Caramunich II (Weyermann) (63,0 SRM)      Grain        13,04 %       
50,00 gm      Styrian Goldings [5,40 %]  (60 min)       Hops         25,6 IBU     
60,00 gm      Styrian Goldings [5,40 %]  (Dry Hop 7 daysHops          -           
25,00 gm      Hallertauer Hersbrucker [4,00 %]  (15 min)Hops         4,7 IBU       
25,00 gm      Styrian Goldings [5,40 %]  (15 min)       Hops         6,4 IBU       
1,00 items    Whirlfloc Tablet (Boil 15,0 min)          Misc                       
1,00 kg       Cane (Beet) Sugar (0,0 SRM)               Sugar        17,39 %       
1 Pkgs        Brettanomyces Bruxellensis (Wyeast Labs #5Yeast-Ale                 
1 Pkgs        SafBrew Specialty Ale (DCL Yeast #T-58)   Yeast-Ale                 


#2 (http://www.brewboard.com/index.php?showtopic=68303)

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1,63 kg       Pilsner (Weyermann) (1,7 SRM)             Grain        28,58 %       
1,36 kg       Munich I (Weyermann) (7,1 SRM)            Grain        23,82 %       
1,36 kg       Pale Malt (Weyermann) (3,3 SRM)           Grain        23,82 %       
0,36 kg       Caramunich II (Weyermann) (63,0 SRM)      Grain        6,30 %       
16,80 gm      Styrian Goldings [5,40 %]  (Dry Hop 7 daysHops          -           
33,62 gm      Hallertauer Hersbrucker [4,00 %]  (40 min)Hops         10,9 IBU     
33,60 gm      Styrian Goldings [5,40 %]  (40 min)       Hops         14,8 IBU     
24,00 gm      Styrian Goldings [5,40 %]  (15 min)       Hops         6,0 IBU       
24,02 gm      Hallertauer Hersbrucker [4,00 %]  (15 min)Hops         4,4 IBU       
1,20 items    Whirlfloc Tablet (Boil 15,0 min)          Misc                       
1,00 kg       Cane (Beet) Sugar (0,0 SRM)               Sugar        17,49 %       
1 Pkgs        Brettanomyces Bruxellensis (Wyeast Labs #5Yeast-Ale                 
1 Pkgs        SafBrew Specialty Ale (DCL Yeast #T-58)   Yeast-Ale   


any comments?

#1 looks closer to what I'd expect from an Orval type beer. I brewed something similar using 50% pils, 20% pale, 10% caraviene/caramunich and 20% sugar. Late and dry hopped with styrians. Fermented with WLP510 and dumped the dregs of 2 Orval bottles in one keg and added WLP650 to the other. Haven't tasted the finished product yet, but the base pale ale was nice.

thanks.
silly me, of course jamil has a clone recipe in his book. i'm going to use that one.

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4,60 kg       Pilsner (Weyermann) (1,7 SRM)             Grain        79,31 %       
0,70 kg       Caramunich II (Weyermann) (63,0 SRM)      Grain        12,07 %       
60,00 gm      Styrian Goldings [5,40 %]  (Dry Hop 21 dayHops          -           
60,00 gm      Hallertauer Hersbrucker [4,00 %]  (60 min)Hops         22,7 IBU     
30,00 gm      Styrian Goldings [5,40 %]  (15 min)       Hops         7,6 IBU       
30,00 gm      Styrian Goldings [5,40 %]  (0 min)        Hops          -           
1,00 items    Whirlfloc Tablet (Boil 15,0 min)          Misc                       
0,50 kg       Cane (Beet) Sugar (0,0 SRM)               Sugar        8,62 %       
1 Pkgs        Brettanomyces Bruxellensis (Wyeast Labs #5Yeast-Ale                 
1 Pkgs        SafBrew Specialty Ale (DCL Yeast #T-58)   Yeast-Ale                 


one question though. jamil says that one should conduct the secondary fermentation at 15°C. do you think it would matter a lot if it were at 19°, my fridge is broken.

I have gotten better results with Brett aging it in the low 60's (F). this also speeds up the time a bit. One big tip for adding the brett, is to be sure to rack the beer to a carboy before it is done fermenting. I typicall rack mine (even using T58) after 2-3 days. Then pitch the brett. This gives the brett some remaining sugars to feed on and wakes them up quite quickly. Then let the beer age for at least 2-3 months in the carboy before packaging. Doing it like this decreases oxidation to the finished product. Depending on how much brett flavor/aroma you like, mashing high 154 or so is also a good idea.

Im going to necro this thread to ask a question about equipment. With this beer using Brett. Brux. do I need to have equipment for use only with brett after this point, so not to contaminate any other beers I brew? Im thinking of brewing up the Val D' Or from brewing with classic style, having some ready for spring sounds like heaven.
-Pork

PorkSlapper wrote:Im going to necro this thread to ask a question about equipment. With this beer using Brett. Brux. do I need to have equipment for use only with brett after this point, so not to contaminate any other beers I brew? Im thinking of brewing up the Val D' Or from brewing with classic style, having some ready for spring sounds like heaven.
-Pork

Brux is a yeast & can be cleaned up like any other yeast. You may want to err on the side of caution with your soft parts (it's always a wise idea), especially if you're using cheaper plastics. You can technically clean them up, but why take the risk. Higher grade plastics (especially ones that can safely handle high temps) I wouldn't worry about as much.

To err on the side of caution you might want to consider keeping an extra set of all porous plastic equipment separate for your wild/sour beers. Glass and stainless can be cleaned much more thoroughly and can be used for both normal and wild brews. I have been brewing sour and brett beers for many years in this fashion and have yet to have a cross infection.

My standard practice is to boil all the tubing and small keg parts. Of course I use silicon tubing, so it can handle that. Nothing can live through a 20 minute boil.