Saison using Brett Trois

Discussion in 'Recipes for Feedback' started by Smitty27, Mar 13, 2014.

  1. Smitty27

    Smitty27 Member

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    I think for my next brew it going to be a Brett Saison with WLP644. From what I've read about WLP644 is that it has pineapple, mango and a bit of tart characteristics but will I get any brett funk from this? I wouldn't mind a slight bit of funk to make this interesting. Also, will the brett trois go well with the cascade and saaz hops? If this brett actually has some mango and pineapple to it I though about adding in some Mosaic too.


    STATS:
    Original Gravity: 1.055
    Final Gravity: 1.008
    ABV (standard): 6.1%
    IBU (tinseth): 36.32
    SRM (morey): 11.56

    FERMENTABLES:
    6.5 lb - Belgian - Pilsner (57.1%)
    3.25 lb - Belgian - Wheat (28.6%)
    16 oz - Belgian - CaraMunich (8.8%)
    8 oz - Rice Hulls (4.4%)
    2 oz - German - De-Husked Caraf I (1.1%)

    HOPS:
    0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 20 min, IBU: 7.57
    2 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 20 min, IBU: 15.15
    0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 4.53
    2 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 10 min, IBU: 9.07
    1 oz - Saaz, Type: Pellet, AA: 3.5, Use: Dry Hop for 5 days
    1 oz - Cascade, Type: Pellet, AA: 7, Use: Dry Hop for 5 days

    MASH GUIDELINES:
    1) Infusion, Temp: 156 F, Time: 90 min
    Starting Mash Thickness: 1.5 qt/lb

    OTHER INGREDIENTS:
    1 tsp - irish moss, Time: 15 min, Type: Fining, Use: Boil
    1 tsp - yeast nutrient, Time: 15 min, Type: Fining, Use: Boil

    YEAST:
    White Labs - Brettanomyces Bruxellensis Trois WLP644
     
  2. Ozarks Mountain Brew

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    have you had this much saaz before, in my experience it is a little hot or spicy with very little flavor, clean but spicy, I've dry hopped with it and didn't like it much
     
  3. Smitty27

    Smitty27 Member

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    I've used saaz before but I haven't tried dry hopping with it. I was actually thinking about replacing the saaz in the dry hop for Mosaic which has a more fruity aroma. I wanted to get some of the spiciness from the saaz but certainly don't want it to be overpowering. I figured that maybe it would offset the citrus/fruitiness of the yeast and cascade hops.
     
  4. Smitty27

    Smitty27 Member

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    I recently used saaz in my Belgian IPA. Maybe I should back the saaz down to 3oz again.

    HOPS:
    2 oz - Cascade, Type: Pellet, AA: 7.1, Use: First Wort, IBU: 30.53
    1 oz - saaz, Type: Pellet, AA: 3.6, Use: Boil for 20 min, IBU: 7.74
    2 oz - saaz, Type: Pellet, AA: 3.6, Use: Boil for 10 min, IBU: 9.27
    1 oz - Cascade, Type: Pellet, AA: 7.1, Use: Aroma for 5 min, IBU: 5.02
    1 oz - Mosaic, Type: Pellet, AA: 11.6, Use: Dry Hop for 7 days
     
  5. Ozarks Mountain Brew

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    I would add one saaz and the rest Mosaic replacing the saaz myself although that may change the beer type from a saison to a pale ipa
     
  6. Smitty27

    Smitty27 Member

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    I've made some changes and adding in some candi syrup for some color and better attenuation and got rid of the cara. I left in 2oz of Saaz hops for some spiciness and replace the rest with Mosaic(really like this hop).

    I've got the single infusion temp at 156F but should this be a bit higher? With using 100% brett in this one will it over attenuate?

    FERMENTABLES:
    4.25 lb - Belgian - Pilsner (41.2%)
    3 lb - Belgian - Wheat (29.1%)
    2 lb - Belgian - Munich (19.4%)
    8 oz - Belgian Candi Syrup - D2 (4.8%)
    8 oz - Rice Hulls (4.8%)
    1 oz - German - De-Husked Caraf I (0.6%)

    HOPS:
    0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 20 min, IBU: 7.82
    2 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 20 min, IBU: 15.63
    0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 4.68
    1 oz - Mosaic, Type: Pellet, AA: 11.7, Use: Boil for 2 min, IBU: 3.65
    1 oz - Mosaic, Type: Pellet, AA: 11.7, Use: Dry Hop for 5 days
    1 oz - Cascade, Type: Pellet, AA: 7, Use: Dry Hop for 5 days

    MASH GUIDELINES:
    1) Infusion, Temp: 156 F, Time: 90 min
    Starting Mash Thickness: 1.5 qt/lb
     
  7. Ozarks Mountain Brew

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    that looks good and 156 is perfect
     
  8. Smitty27

    Smitty27 Member

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    Thanks OMB for the help on this!
     
  9. Nosybear

    Nosybear Well-Known Member

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    Smitty, did you make the Brew Hut's Homebrew Night? If so, sorry I missed you.
     
  10. Smitty27

    Smitty27 Member

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    Yeah I was there. Maybe next time we'll meet up.
     

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