Apologies first and foremost for the lack of content I have been putting out recently. Getting a brewery off the ground apparently is time consuming. who would have guessed? Anyways I figured that it has been way too long since my last recipe post. It’s been especially long since my last post that uses ingredients that are very easy to find. So with the idea of beers appropriate for Reverence Barrel Works and winter weather beer I bring you the first iteration of my 100% brett fermented porter.
Conception: I wanted a quick turn around brett beer that was approachable for those who are use to only clean styles yet interesting enough to get wild beer fans geeking out a bit. Dark beers with Wyeast Brett Lambicus (5526) have always been a personal favourite of mine due to the fairly intense cherry flavour and aroma. Nothing like black forest cake in liquid form!
100% Brett Porter V0.0
- Calcium: 100 ppm
- Magnesium: 5 ppm
- Sodium: 35 ppm
- Chloride: 60 ppm
- Sulfate: 50 ppm
Mash pH: 5.3
- Mash in at 153F and hold for 60 min (1.5 qt/lbs)
- Raise via induction to 168F and hold for 10 min
- Fly Sparge at 168F
- 76.8% Thomas Fawcett Maris Otter
- 10.3% Thomas Fawcett Pale Chocolate
- 5.2% Thomas Fawcett Crystal 45
- 5.2% Thomas Fawcett Crystal 120
- 2.5% Weyermann dehusked carafa III
- 60 min boil
- FWH EKG for 20 IBU
- 15 min add whirlfloc and Nutrient
- 10 min EGK for 4 IBU
- 5 min add 1 lbs of lactose sugar
- Chill below 82F
- Pitch Wyeast 5526 starter (1L starter/5 gal wort) 6 days on stir plate.
- Let ferment ambient (68F) for 6 weeks
- Keg and force carbonate
- OG: 1.063
- FG: 1.011
- ABV: 6.8
- IBU: 24
- BU/GU: 0.37
- BHE: 82%
- Fermentor Volume: 4.5 gal
- Packaged Volume: 4 gal
- Carbonation: Kegged and force carbed to 2.1 Vols
Black. Pours a tan 1 finger thick head that sticks around. Head has some very large bubbles and some very tiny ones. After about 5 min it’s still an 1/8” thick. Laces the glass more than most beers. When held up to the lights it’s a very dark brown with a copper hue. Moderately clear as well. Head eventually fades to a halo and a few large patches.
Chocolate cake batter with extra chocolate chips. A generic dark fruit character with a black cherry accent. Hints of leather. For the most part it’s hard to tell this is brett fermented. Rather clean smelling.
Low carbonation that just barely tickles the tongue. Medium creamy body. Coats the tongue. Slightly warming alcohol note.
Rich chocolate cake. Not the kind you get at a kids bday but a decadent cake that I probably couldn’t afford regularly. Similar to the aroma that there is a generic dark fruit flavour with a black cherry accent. The cherry become much more prominent as it warms. Very light floral alcohol. Leather is somewhat there but very mild. Light toffee/caramel on the back end.
For around 1 of a 100% brett Porter I am quite pleased. No huge complaints however, I think I would prefer this at a more sessionable ABV. Pretty surprised for how clean this is for a Brett beer and the head retention/lacing. This is a first for me. If I was not told there was brett in here I may not have been able to pick it up.
I plan to knock down the OG to target an ABV of 5.2-5.2. Increase the BU/GU by about 20% to give a little more character. Increase Chloride content to enhance the mouthfeel. Some red wine soaked oak and letting it age an additional 2 weeks to simulate a barrel. Also a bit of O2 in during the fermentation to encourage a slight amount of acetic acid to also make it taste more true to a barrel aged beer.