Sans le chat

[jamie_savoie]

Recipe from Wild Brew's book

Recipe: 30 - Sans le chat

Recipe Specifications
--------------------------
Boil Size: 7,83 gal
Post Boil Volume: 7,02 gal
Batch Size (fermenter): 6,00 gal  
Bottling Volume: 5,60 gal
Estimated OG: 1,062 SG
Estimated Color: 3,7 SRM
Estimated IBU: 22,7 IBUs
Brewhouse Efficiency: 70,00 %
Est Mash Efficiency: 78,8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                          %/IBU        
12 lbs 8,0 oz         Pilsner (Best Maltz) (1,7 SRM)                  88,5 %        
1 lbs                 White Wheat Malt (2,4 SRM)                      7,1 %        
10,0 oz               Acidulated Malt (Weyermann) (2,3 SRM)           4,4 %        
1,50 oz               Willamette [5,50 %] - Boil 60,0 min             22,4 IBUs    
0,50 oz               Willamette [5,50 %] - Boil 1,0 min            0,3 IBUs      
1,0 pkg               Brettanomyces lambicus (White Labs #WLP653)          
1,0 pkg               Brettanomyces bruxellensis  (Orval)          


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 14 lbs 2,0 oz
----------------------------
Name                   Description                             Step Temperat Step Time    
Mash In                Add 18,37 qt of water at 162,1 F        151,0 F       90 min        
Mash Out               Add 9,89 qt of water at 204,0 F         168,0 F       10 min        

Sparge: Fly sparge with 4,27 gal water at 168,0 F

[sdixon]

Interested to hear how this is coming.

[jamie_savoie]

Will do
I had 1 gallon of extra wort, put it in a gallon jug and I'm fermenting it with Brett-C alone.  I also have WL brett brux that I will try soon.  

How did your Brett PA turned out in the end?  Between B and L which one did you prefer?  Have you ever tried Anomalus?

[sdixon]

I prefer B over L, but even better was the combination of the two (Brett PA). I have not tried Anomolus, but I would like to get my hands on some.

I'm really enjoying the all Brett beers. Now I plan to start using some Brett in darker and higher gravity beers. I'm also in the market for an oak barrel to age Brett beers.

Tomorrow though I plan to brew a Brett B&L + Duval strain of Sacch. I will pitch the Brett first and wait until I start to see lots of activity and then pitch the Duval right away(actuall it's http://www.brewingscience.com/ B-88 / Breendonk Ale yeast, which I'm told is a Duval strain). I will do this for two reasons; 1. I like the esters produced when Brett has lots of maltose to munch on (totally different from the secondary pitched Brett beers), and 2. When you pitch Brett as primary I find it attenuates in a timeline similar to Sacch and I don't have to wait 6 to 12 months.

[jamie_savoie]

Good to know B+L was a winner.   I was actually thinking of doing the same thing as you combining 2 brett+sacch but I was thinking using 3522 instead.  If you find half or quarter barrels let me know, I would be interested in those sizes, full barrel is way too much for me.

[sdixon]

3522 is my favorite strain of Sacch. I just didn't have any and did have Duvel.

I'll let you know about the barrels, but I'm dealing with wineries, so unlikely to find smaller.