September 26, 2011

Blended Brett Brown -- attempted oud bruin with no sourness

I am compiling this recipe and the process into a single post for easy reference. The following posts explain the overall process I used to make a very good brett beer using a blending process of an all brett, somewhat sour beer and a sweeter Belgian brown. I intended to follow the process laid out in Wild Brews as explained as Petrus's process for their oud bruin. I didn't add any souring bugs and the sour mash I did on the brett portion resulting in a sour brett beer but there's not enough sourness (not much of any) in the final process so it's not appropriate to call it an oud bruin.

This process has a decent description of building a starter for brett (from Orval dregs), a sour mash, blending and stabilizing sour/brett beer for blending to make it safe for bottling.Part 4 has the final recipe for the 1 gallon brett ale and Part 7 has the final recipe for the 4 gallon Belgian brown. You can disregard the recipes given before although it might be helpful to see some alternatives and notes why I changed the recipe over time.

This beer is good. It's slightly caramelly with a good brett flavor. It's slightly one-dimensional but it's been in the bottle for about four months and it's starting to meld into a slightly more interesting beer. It might be a good beer to blend with cherries or raspberries to produce a complex but sweeter fruit beer that might appeal to people who enjoy the flavor of sours without the actual sourness (such as the Lindeman's fruit beers).


Part 1

Part 2

Part 3 - brett starter and sour mash

Part 4 - pale brett ale recipe

Part 5 - 1 month update

Part 6 - 2 month update

Part 7 - brown ale recipe

Part 8 - blending

Part 9 - first tasting


Post a Comment