Thoughts on my brewing plans?

Discussion in 'Homebrewing' started by ghostinthemachine, Jul 25, 2017.

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  1. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    I have never brewed a 10 gallon batch before on my system. I have a 10 gallon cooler mash tun and a 15.5 gallon keggle. I want to fill all of my kegs up before school starts.

    The recipe: American Pale Ale
    92% 2 row
    6% crystal 20l
    2% wheat malt (may leave out wheat)

    Hops:
    Warrior for bittering. Loral and Kohatu for flavor. I might dry hop half the batch.

    1.046 OG

    I will be fermenting half with saf 05. I am torn over what to use for the other half. I have a pack of wyeast 3522 ardennes and a few brett strains. I'm not sure if I want to use the brett on wort that i didnt brew specifically for it. What are some other interesting yeasts I can use?
     
    #1 ghostinthemachine, Jul 25, 2017
  2. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    Which species/strains of Brett do you have?

    With that grainbill and hopping, I'd go with either a saison strain (3724 and/or 3711) or an English one. I've been very partial to Munton's Dry Ale, but that's just because I've been making a lot of NEIPAs lately.
     
    #2 EvenMoreJesus, Jul 25, 2017
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  3. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana


    I have brett brux and brett clausini. If I decide on a saison type I was just going to use the ardennes...I have used it for saisons before and they came out pretty good.
     
    #3 ghostinthemachine, Jul 25, 2017
  4. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    Wouldn't really recommend either of those for this recipe. Reason? Brux is a bit too phenolic and Claussenii cannot ferment maltose unless it is in its teleomorph/dekkera form, which is not often. In case you wanted to know, which you probably don't, if you're getting sacch.-like attenuation from your Brett C. (a strain of B. anomalus), you probably have sacch. "contamination" in your culture. Just out of curiosity, where is your culture from?

    If you would happen to ever have the opportunity, "Sacch. Trois" is a good yeast to try, as is B. brux. var. drie (which I believe is only available in commercial pitch sizes from BSI) or B. brux var. vrai. Both of which are quite fruit forward.

    Right on. I just like higher attenuation with my saisons. Personal preference, really.
     
    #4 EvenMoreJesus, Jul 25, 2017
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  5. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    I would skip Brett in a pale ale. I like your recipe, if you want a dry finish just add a bit of corn sugar (2% for that OG) and mash a bit low (148 F). Get some Nottingham dry yeast for the other half.
     
    #5 Tebuken, Jul 26, 2017
  6. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    The Ardennes yeast is pretty nice, in my opinion. A moderate grav Belgian Pale Ale could be tasty, but I don't know your hops.
     
    #6 pweis909, Jul 27, 2017
  7. chavinparty

    chavinparty Zealot (653) Jan 4, 2015 New Hampshire

    I don't like either of those hops personally. Kohatu is synthetic fruit to me and loral is blah. I think the Belgian idea makes sense
     
    #7 chavinparty, Jul 29, 2017
  8. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    I used loral and kohatu because i had them on hand. I liked loral a lot in a rice ale but have never tried kohatu. I eneded up pitching saf 05 and ardennes 3522. I only have room in my fermentation chamber for one carboy so I needed a yeast that could handle temp swings from 68 to 76.
     
    #8 ghostinthemachine, Aug 2, 2017
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