Beer Forum

G'day all,

I have a bag of Brett claussenii in my fridge and am trying to work out what recipe to us it in. I've just listened to the session with Ithica brewing so have an idea of using citra hops but as I've never deliberatley used brett before am open to any sugestions or tips on how to make this yeast my bitch.

So recipies and brett tips anyone??

Thanks and cheers in advance

Just pitched some Brett C. I got from a local brew pub that maintains pure strains of C B and L. Went with the stock ale concept, English Brown funked up with the Brett C....I'll let you know how it is in 8 months.

A couple of ideas:

The Mo Betta Bretta clone in Calagiones Homebrew beers is with brett anomalus - which should be similar to brett c in flavor profile. (And I think Ithacas Flower Power is another all brett fermented beer - you should check the Ithaca session episode, though).

I am considering something like Allagashs Gargamel myself (inspired by this thread on beeradvocate http://beeradvocate.com/forum/read/2484037).

Or you could use it in secondary for an old ale.

If I were to do an all brett beer with claussenii I would try what some of the babblebelt brewers have done: make a low gravity berlinner weisse style wort, or something of that nature, and don't aerate it at all. Pitch a lager-sized slurry of brett C and it will produce a lot of sourness and fruityness. Then you could basically have a huge slurry of it for other beers, or bottle it to have a bunch of brett C you could pitch into the scondary of future batches.

I currently have a Whitelabs brett C (secondary) beer fermenting slowly. It's in a carboy and I've been gassing it off every day or so. A lot of pineapple aroma. Took a sample today, not much flavor yet though. I think I need to give it another couple months.

From what I understand the Whitelabs and Wyeast bretts are not really interchangeable. They might give you different results from each other.

MadsH wrote:A couple of ideas:

The Mo Betta Bretta clone in Calagiones Homebrew beers is with brett anomalus - which should be similar to brett c in flavor profile. (And I think Ithacas Flower Power is another all brett fermented beer - you should check the Ithaca session episode, though).

I am considering something like Allagashs Gargamel myself (inspired by this thread on beeradvocate http://beeradvocate.com/forum/read/2484037).

Or you could use it in secondary for an old ale.

It's actually the Super Friends IPA. Although a couple years ago they did something called the Sour Flower Power, though I never got to try it.

2 summers ago I made my very first (of many) 100% Brett C. beer and loved it!

1 qt starter WY brett C. (7 days before brewing)

7.5# Belgian Pilsner
.5 # wheat malt
.25# carapils

(3 days before brewing, sourmashed 4 oz pilsner malt, added back to mash before sparging)

single mash infusion 154 degrees, 90 min boil

HOPS (20 IBUS)

First wort hop - .10 oz hallertau, .15 oz styrian golding
60 min addition - .10 magnum, .30 hallertau
30 min - .50 oz styrian golding
2 min. - .35 oz styrian golding

OG - 1.046
primary fermentation 65-70 degrees for 36 days
FG - 1.009

NOTES:
-had an aroma of tropical fruit (pineapple?) with a slightly sour nose
-tasted slightly tart/acidic with nice tropical fruit flavors, clean smooth bitterness, highly drinkable

Cheers guys, I've listened to the Ithica show and am planning on doing a starter (and perhaps dedicating a fermenter to Brett and not cleaning it between beers).

Thanks for the recipe, I was thinking about using a saison style wort, that kind of fits with what you have there. The inclusion I might make is some acidulated malt if I can get a hold of some.

As for hops, I have it in my head that I want to use some citra. No idea why I'm thinking this

I just pitched Brett C into a levitation clone prior to dry hopping. Ill taste it in several months and see if I wanna dry hop it before I keg it..probably wont need it.