New Brunswick Craft Brewers Association

Beer Recipes and Food => All Grain => 16 - Belgian and French Ale => Topic started by: sdixon on November 11, 2012, 04:12:58 PM

Title: Petit Cheval
Post by: sdixon on November 11, 2012, 04:12:58 PM

Roughly a Belgian Blonde, but with Brett.

GRAIN
3.8 Kg Pilsner (59%)
1.8 Kg 2-row (28%)*
0.5 Kg CaraHell (7.8%)
0.3 Kg Sugar (4.7%)
* Used 2-row here because I ran out of Pilsner, meant to have 5.5Kg Pilsner

HOPS
25 g Perle (60min)
9 g Crystal (15min)

YEAST
3522 - Primary
Brett - Secondary

Mash 152F (60min)
Boil (60min)
Est ABV = 6.6%
Color = 4.6 SRM
Bitterness = 22.8 IBU

Title: Re: Petit Cheval
Post by: HappyHax0r on November 11, 2012, 04:29:48 PM

Brett ... apt choice given the name :D.

I've been reading today about cultivating wild yeast ;D.

Title: Re: Petit Cheval
Post by: sdixon on November 11, 2012, 05:21:03 PM

Hey Brent, if you are interested in Brett, check these 2 sites:
http://www.brettanomycesproject.com/

http://www.crookedstave.com/

This guy (Chad Yakobson) did his MSc Thesis on brewing with Brettanomyces. You can read find his thesis at the first link. Then he started a brewery, brewing with mostly 100% Brett. Pretty good stuff.

Here is a great talk on brewing Berliner Weisse... it talks about how to get some good sour flavour with Lactobaccilus. Good video!
http://www.youtube.com/watch?v=_hClp9huB1M