Eureka Brewing - Epic Brett Experiment
Thanks to Eureka Brewing for the yeast!
Recipe - 10 gl batch
62.9% Belgian Pils Malt (11lbs)
22.9% Wheat Malt (4lbs)
11.4% German Munich (2lbs)
2.9% # Acid Malt (0.5lbs)
17.7 IBUs Slovenian Styrian Goldins 60''
4.3 IBUs Saaz 10''
Mashed @ 151F
3 batch sparges @ 165F
60 min boil,
Chill to ~68F with immersion and counterflow
Each of the 5 Brettanomyces strains (EBY 002, 010, 014, 015, 019) I am testing was carefully stepped up over 4 wks, but there was significant strain-to-strain variation in viability.
I typically do not make less than 1 gallon batches due to bad experiences with small batches and the accelerating gains on bigger batches (i.e. more beer for the same amount of work). Unfortunately when I found some time to brew this first test batch, some of the strains were not yet ready to successfully ferment the 1 gl. minimum I would prefer. Anyways, you can assume that the smaller batches described below correspond to slower growing strains (YMMV).
Pitched EBY002 (Brettanomyces dreifonteinii I) into 0.5 gl growler
Pitched EBY015 (Brettanomyces lostfontain II) into 0.5 gl growler
Note: this sample leaked during shipping, which mostly explains the lower volume
Pitched EBY014 (Brettanomyces lostfontain I) into 1 gl glass jug
Pitched EBY019 (Brettanomyces cucurbita I) into 1 gl glass jug
Pitched EBY010 (Brettanomyces cantillon IV) into 3 gl carboy (~2.25 gl wert)
All of these were fermented at ambient temperature in my apartment at 65F (± 3).
I'll post tasting notes from bottling soon, hopefully tomorrow. Cheers!
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