>> Saturday, May 16, 2015
I've been on a brewing drought lately because I've been busy with a variety of projects. A buddy of mine moved to Denver earlier this year and was in town for my daughter's wedding (one of the things that kept me busy) and he brought me a vial of Brett Barrel III yeast from Inland Island. He got it at his LHBS in Denver and they indicated this is a brettanomyces strain from Crooked Stave. Needless to say, I'm excited to brew a batch and give this yeast a try.
I'm a huge fan of all the CS beers I've been able to try, but I especially like some of the darker wild/sour beers (e.g. Nightmare on Brett Street, Motif Reserva, etc.), so I decided to go with a darker base beer for this experiment. Brett alone won't really sour a beer, so I'll probably pitch some dregs from one of my other sours once primary is done.
Here's the recipe as I made it:
6.0 # German Munich
3.0 # German Pilsner
1.0 # Chit Malt
0.5 # Flaked Oats
0.5. # Special B
0.5 # Carafa II
0.25 # Pale Chocolate Malt
28g Aged Hops (60 min)
INISBC-913 Brett Barrel III
1.0 # D-180 Candi Syrup (rack onto syrup in secondary when pitching sour bugs)
Mash at 156F for 60 min. Ferment at room temp. I'll be saving this blend to use in other beers, so I'll rack to secondary, save the primary cake, then pitch some lactobacillus and pedio in the secondary.