Brettanomyces Saison using 50 West Dregs
A few months ago, I bought a pair of bottles of 50 West’s first (I think) bottle release, Brett is my Copilot. I was fermenting a saison at the time, and pulled a gallon aside and pitched the bottle dregs in it. Looks like this happened on April 8, because Twitter says I posted the pic below on April 9th at 7:47 AM… which was probably after I arrived at work the following morning.
I went far down the #homebrew rabbit hole by pitching some of the Brett from a @FiftyWestBrew to a Saison. pic.twitter.com/KbHLlzTROr
— Andrew Rohne 🍺🏃🍕 (@HamBrew807) April 9, 2015
The initial recipe is below:
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 4.5 gal | 90 min | 31.2 IBUs | 8.0 SRM | 1.058 | 1.004 | 7.1 % |
| Actuals | 1.051 | 1.01 | 5.4 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Saison | 16 C | 1.048 - 1.065 | 1.002 - 1.012 | 20 - 35 | 5 - 14 | 2.3 - 2.9 | 5 - 7 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Ale Malt 2-Row (Briess) | 8.5 lbs | 79.07 |
| Wheat Malt, Pale (Weyermann) | 12 oz | 6.98 |
| Caramunich Malt | 8 oz | 4.65 |
| Sugar, Table (Sucrose) | 1 lbs | 9.3 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Tettnang | 0.75 oz | 60 min | Boil | Pellet | 4.5 |
| Tettnang | 1 oz | 15 min | Boil | Pellet | 4.5 |
| Amarillo | 0.5 oz | 15 min | Boil | Pellet | 9.2 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Irish Moss | 0.25 tsp | 15 min | Boil | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| French Saison (3711) | Wyeast Labs | 80% | 65°F - 77°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 148°F | 75 min |
Download
| Download this recipe's BeerXML file |
I essentially let it ferment out (it was about a 4 gallon batch after a little disaster). I then racked a gallon to another carboy and swirled the dregs from the bottle and pitched it into the carboy.
It’s been a while (six weeks?) and I tried some.
Dat clarity!
It has some tartness and a lot more mouthfeel. It’s getting bottled today and the yeast/brett mix will be saved for another.
Cheers!