Brett Stout

Discussion in 'Homebrewing' started by Markstr, Aug 6, 2016.

Tags:
Thread Status:
Not open for further replies.
  1. Markstr

    Markstr Initiate (0) Nov 30, 2015 New York

    Has anyone ever brewed a stout with Brett? We're planning to do a Brett Lambicus stout to see if we can get some cherry pie flavors out of it for thanksgiving. Also have some tart cherries to add. Any advice?
     
    #1 Markstr, Aug 6, 2016
  2. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    It's been at least 10 years ago and my memory may be fuzzy, but I brewed a stout recipe and added concentrated tart cherry juice to the fermenter and ended up with some good tartness just using a standard yeast. I don't recall any cherry flavor though. I think it was a quart of the concentrated cherry juice from the supermarket for a 5-gallon batch of stout. If you add more juice you'd likely get some extra tartness, but I don't know if the cherry flavor would show up or not.
     
    #2 PapaGoose03, Aug 6, 2016
    Markstr likes this.
  3. Supergenious

    Supergenious Maven (1,273) May 9, 2011 Michigan

    I haven't made one personally, but I know it can be done successfully. It's on my list of brews to make actually. I would recommend going easy on the roasted barley and chocolate malts. I think the harsh roasted grains would clash with the Brett (I could be wrong). Instead use de-husked black grains, like carafa special and midnight wheat. You also need a big starter for 100% Brett, like lager quantities. Good luck!
     
    #3 Supergenious, Aug 7, 2016
    Markstr likes this.
  4. Markstr

    Markstr Initiate (0) Nov 30, 2015 New York

    Thanks! I hope to remember to check in on progress. We were going to cold soak the grains to keep out some of the bitter. Aiming to make a big starter. Thanks for the feedback.
     
    #4 Markstr, Aug 7, 2016
  5. Markstr

    Markstr Initiate (0) Nov 30, 2015 New York

    Update - we cold soaked the grains, but may not have used enough water. The final beer is a beautiful very deep mahogany, but not black. Next time, we might add them to the mash tun before vorlauf.
    Made a starter in 2 steps (7 days each) of Wyeast Brett Lambicus. It took 4 full days to start fermenting and then fermentation petered on and on for 4 months.
    We pulled a few bottles before adding cherries at the end of 5 months and the cherry nose from the brett was pretty remarkable. It definitely smelled like a fruited beer...but also lots of smoke and barnyard from the brett. We probably should have added the cherries sooner before the funk really set in, but it's a very good beer. Cherries fermented for a month. Time to bottle.
    Will update again as we go.
     
    #5 Markstr, Mar 15, 2017
    PapaGoose03 and corbmoster like this.
  6. corbmoster

    corbmoster Pundit (848) Dec 15, 2014 Texas
    Trader

    A local brewery (B-52, Conroe, TX) has made a Brett stout in the past. I unfortunately didn't get to try it. Everyone seemed to like it though. The small batch sold out quickly.
     
    #6 corbmoster, Mar 15, 2017
  7. Markstr

    Markstr Initiate (0) Nov 30, 2015 New York

    Never heard of B-52. They look interesting.
    There's definitely some dark wild's out there. Nightmare on Brett and Framinghammer come to mind. Transmitter also has a black gose with cranberry and orange that is one of the best surprises I've had in a long time. It has the unfortunate name of B0. The tough part is getting it dark without the bitterness taking over the sour and making it awful. This one is pretty good so far, just not as dark as we hoped.
     
    #7 Markstr, Mar 15, 2017
  8. Mohican88

    Mohican88 Initiate (0) Jan 20, 2010 Ohio

    You could always add Sinamar to adjust the color of you want it to appear more stout like.
     
    #8 Mohican88, Mar 16, 2017
Thread Status:
Not open for further replies.