Sour Rye (STOUT?)

So...you want a big beer, suitable for long term aging. What do you want it to taste like, beyond basic stout flavors? What are you hoping to get from all that rye?

Regarding Brett and long term storage...it's true that many Brett beers are aged. That's mainly because Brett works rather slowly when it's processing the byproducts of sacch yeast fermentation. But I don't really think of Brett as a preservative. If you want a big, age-able stout, you don't need Brett (particularly if you want it to keep tasting like a stout).

 

I think it depends on what you're looking for over time. Here are a couple of recipes from the Mad Fermentationist blog (recipe 1, recipe 2). See in particular the tasting notes in the video posted here. Note though that he used Campden tablets to kill(?) the Brett before bottling.

Also bear in mind that Tonsmeire is particularly fond of Brett character, more so than a lot of beer drinkers probably would be. So just because he enjoys its contribution doesn't mean you necessarily will.

 

OK . . . that's a LITTLE better. Here's my $0.02.

Don't use them all together, just use two. Rye and beets could work in a pale beer. Rye and Brett works wonderfully. Beets and Brett would also work very well, but, again, in a pale beer. Hell, you could probably make a very good beer with all three, as long as you didn't use them in a dark/roasty base beer.

IMO, the big phenols and high attentuation levels that most Brett. species produce work against the body, sweetness, and roast character that most imperial stouts need to be excellent. A highly attenuated, acrid, clove-bomb is something most people would shy away from.

 

Kind of hard to critique a recipe with those parameters. So I'm out I guess. Others will soldier on.

 

So . . . I'd recommend doing two separate beers. One as a oak & Jameson infused rye imperial stout. The other as a blonde Brett beer with beets. What color of beets are you using, btw?

Why would you need 4 packets of yeast and why would you make a starter with dry yeast?

 

That's an elephant in the room type question when considering the overall character of a beet-beer. The earthiness of golden/yellow beets is subtler than red beets and the goldens taste sweeter, at least in my experience when cooking them for the table.

>> > me trying to imagine the color resulting from blonde and dark purple.....

 

I mean, they're going to basically be for color contribution and some fermentables, but I wouldn't expect much flavor from them unless you're using a metric asston.

 

Going by the original and revised grain bill my hunch would OP was thinking red beets.
Regarding flavor contribution do you think one could detect a difference in "earthy-dirt" (not sweetness) between brews with and without beets, sans a "metric asston"....and even more so between red or gold beets?

 

I would think so, too.

Important to remember that things don't taste the same when they are fermented, or, in this case, boiled, separated from the liquid, and the liquid is fermented.

 

hmmm...I vaguely remember something to that effect.
Maybe beetmaster @GormBrewhouse can weigh in on whether an earthy/dirty character can make it from beet to bottle, and to what extent

 

Didn't read all of the comments, but this seems like a trainwreck consumed by a tsunami

 

Then lit on fire.

 

This is gonna be an incredible mess! I think if not for the beets it could possibly work. I just don’t see what they are adding in a dark beer that is likely to be strong on roast and Brett characteristics. Detecting beets in a beer like this will be like finding a needle in a haystack.

Either way I’ll follow. OP please report back if you Brew this beer.

 

hahaah far from a master

me and the foundry master brewed several beer beers ranging from standard pales with 1-3 lbs beets in the boil, to 3 lbs beets in the mash tun and addedginger root at bottleing.

first batch were frozen then thawed beets i had grown semi peeled and washed and put into the boil at 20. The time meansnothingbecause I was at the foundry and let's say things can go from fun to bedlam. Any how it was a dirt tasting brew at best.

Next beer was beets on the boil at 10 minutes cause the first fasted like bitter dirt. Fully peeled and scrubbed, better red color and acceptable beer.

Last,was 2+\- lbs in secondary totally peelers scrubbed then chopped to death
And in the soup for 1 week. Some beet tasted, no dirt and basically a red pale ale.

 

I just got whiplash.

Did the clam beer also have beets, oak, Jameson, and Brett? Or should I just be thinking oyster stout, but with clam shells? Or something completely different. Regardless, I praise your audacity.