Barrel fill 2020 (Brett Saison) – FINAL RECIPE
This forum topic is a recipe/techniques discussion for the Barrel Refill Brett Saison. Here is the finalized recipe from the 2019 version by John Spicer:
Type: All Grain SG: 1.054
Batch Size: 5.00 gal IBU: 23.0
Boil Time: 90 min SRM: 4.4
Efficiency: 75.00 %
Batch Size: 5.00 gal IBU: 23.0
Boil Time: 90 min SRM: 4.4
Efficiency: 75.00 %
Mash temp: 153 °F
| Amount | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 7 lb 8 oz | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 1 | 77.9% |
| 1 lb | Vienna Malt (Briess) (3.5 SRM) | Grain | 2 | 10.4% |
| 1 lb | White Wheat Malt (2.4 SRM) | Grain | 3 | 10.4% |
| 2 oz | Caramunich Malt (56.0 SRM) | Grain | 4 | 1.3% |
| 1 oz | East Kent Goldings (EKG) [5.00 %] – Boil 60.0 min | Hop | 6 | 16.9 IBUs |
| 1 tsp | Irish Moss (Boil 5.0 mins) | Fining | 7 | – |
| 1 oz | Amarillo [9.20 %] – Boil 5.0 min | Hop | 8 | 6.2 IBU |
| 1 pkg | French Saison Wyeast 3711 (1.6L starter) | Yeast | 9 | – |
Clay is doing a 100% brettanomyces bruxellensis primary to serve as a “barrel starter”. 1 pkg Wyeast 5112 Brettanomyces bruxellensis, 1 pkg Bootleg Biology Funk Weapon #2, and 1 pkg Funk Weapon #3 will be pitched into a ~ 4 L starter, stir one day, let sit with occasional swirling for a week. Crash cool starter for a few days, decant spent starter, pitch yeast slurry into 5 gallons wort at least 3-4 weeks before barrel fill date.
Do we have a target date in mind? I need to plan the brew dates.
Sounds good. I have never brewed (or tried) this one so I don’t have any input into the recipe. I want to try and order everything tomorrow, so let’s decide quickly if we need to change anything.
Also, I will try to brew more than the 5-gal I signed up for (I’ve been wanting to rig-up a 2-vessel, recirculating >5-gal system and this is a great excuse to).
It was suggested last year to ferment at room temp and if possible raise a couple degrees toward the end of fermentation to ensure the yeast finishes it’s job. This one turned out really well IMO. I’ll bring some to a meeting if A) we ever meet face-to-face again and B) if I ever get the damn thing bottled!
And by “a couple degrees” I think we mean about 80-85 degrees F at the end of fermentation. If you can’t get it that hot, probably not a big problem. It will leave some sugar for the brett to munch on. I’ll check with smalley and see if he’ll post what he did for the brett starter(s) last year.
Ah yes, I should have said raise a couple degrees per day near end of fermentation to get up to 80-85.
I chatted with Smalley today about the brett details. He suggested one person doing a 2 liter brett starter (mix of brett strains or just brett bruxellensis, whatever we can acquire) and using that for a 100% brett primary. Needs to be given several of weeks before we add it to the barrel.
We’re a bit short on volume, so I’ve joined in this barrel to make sure we have a 100% fill. I will do the brett primary to serve as the barrel starter unless someone else wants to do it. Everyone else should do the 3711 Wyeast French Saison.
I’m planning on sending the recipe & participants to Brewer Dude tonight, so speak up soon if you have any issues.