This beer features two unknown fermenters and I have very little idea what to expect in the final beer. I am putting two brett strains together in this beer and they are two under-explored strains. The beer will be primary fermented with brett custersianus and then I am adding a strain identified as brett anomalous in secondary. The custersianus strain is the same as ECY's release, which is described as very fruity. The anomalous strain I believe is also getting released by ECY. I started propagating both strains before designing the rest of the recipe to try to get an idea about what the strains will offer. Custersianus is definitely big on fruit with a little funky character. The anomalous is very barnyard-y and maybe even a little fecal-y. The problem is I don't know how the two strains will manipulate their own flavors in the presence of each other. That is a huge unknown.
Since there's a huge unknown and I want to clearly taste the brett contributions I decided the rest of the recipe needs to get out of the way so a simple recipe would be best. The grain bill is farmhouse-like using some stuff laying around the house, including some spare two row and a couple adjuncts plus a hint of roasted barley for color. The hops stay in a moderate bitterness with a small flavor charge of a subtle hop. However, all that said I have a couple contingency plans in case the beer doesn't pan out with great brett flavor. If need be, I'll dry hop and or hit it with some liquor/wine-soaked oak to bring some extra flavors into the beer.
A quick note about the name. There's two bretts, plus you, which makes the beer a threesome. Ok, if you don't know what a lucky pierre is you should google it. At least as the beer drinker I can pretend I am the lucky pierre between two bretts. Ok, what can I say? I like to give my beers foul names. Ok, enough blabbering, here's the recipe.
Lucky Pierre Double Brett Farmhouse AleBatch Details:
Batch size: 1 gallon
Estimated efficiency: 72%
Est. OG: 1.046
Est. FG: 1.010
1lb. 8 oz. US 2 row 2 SRM
1oz. Quick oats 1 SRM
1oz Cornmeal 1 SRM
1oz Roasted barley 300 SRM
Water profile: Bru'n water amber bitter
100% Distilled water
0.55 gallons mash
0.85 gallons sparge
0.3g Epsom salt
0.1g Baking soda
0.2g Calcium chloride
0.4g Epsom salt
0.3g Calcium chloride
Mash in 2.21 quarts at 163.6F for 1.3 lb/qt ratio
Mash at 150F for 75 minutes
Sparge with 0.85 gallons at 170F
Boil additions: 60 minute boil
0.10 oz. Belma [12.10%] at 60
0.10 oz. EKG [5%] at 20
Pitch brett custerianus from 600ml starter and ferment at 66F for one week
Raise to ambient for three weeks
Pitch brett anomalous from 200ml starter and ferment for four months (or more) at ambient
Add dry hops/oak if necessary before bottling
Bottle with 1oz priming sugar to 3.0 volumes
Brewday Notes:First runnings gravity: 1.066
Preboil gravity: 1.035
Fermentation Notes:6/17/13: Fermentation began around sixteen hours after pitching at 64F. Nice fluffy krausen plus some blowoff getting into the airlock.
7/22/13: Added small quantity of brett anomalous to trigger secondary fermentation
7/9/13: 1.0065 gravity. Beer feels thin but has interesting tropical fruit character, as described for this brett strain. Beginning starter of Brett Anomalous to pitch in secondary.
4/12/15: Bottled with 1.3oz. table sugar targeting 3 volumes of CO2. Forgot to take a gravity reading. Initial taste was less thin than expected for a almost two year old brett beer. Definitely some acidity present in the beer; possibly citric? Aroma is very strongly wet dog. Flavor is a mix of funk, cherry pie, pineapple, citrus fruit and subtle tropical fruit. Malt character not assertive. The citrus/pineapple/tropical fruit is a strange mix with the traditional funk/cherry pie brett character. Excited to see where this is after carbonation.