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Hi Everyone,

Here is my beer for the exchange. It's a blend of two beers, one that's been on brett L for a year, and a younger base beer, at 2:1 base beer to brett beer. The bretted beer was an ESB that was fairly hoppy, or maybe a red English IPA. I drank half of it at the time and added a vial of White Labs brett L and let it sit in the basement for a year. The younger beer was just something similar, but I wanted a lower bitterness to offset the higher bitterness in the bretted beer. The four kinds of crystal malt isn't for complexity so much as it was mostly just to use up some mostly empty bags. I bottled it Nov. 20, so please let it continue conditioning until Dec. 6. If for some reason you don't get around to it then, I'd put it in the fridge. There is live brett in there that will continue eating the residual carbs in the fresh beer, so over a long enough timeline they will explode. I don't know how long that is, but my guess is more than a few weeks.

Clean base beer

OG: 1.048
FG: 1.010
IBU: 33
SRM: 14
ABV: 4.93%

Recipe was for 12 gallons.

Grains:
20.25 lb Canada Malting Pale Ale (92%)
0.25 lb Cara Red (1.1%)
0.31 lb Crystal 60 (1.4%)
0.36 lb Crystal 120 (1.6%)
0.33 lb Cara Aroma (1.5%)
0.5 lb Pale Chocolate Malt (2.3%)

Hops:
2 oz Magnum 11.3% (60 minutes)
0.5 oz Goldings (15 minutes)
0.5 oz Goldings (flameout)

Water:
Well water with estimates for mineral content and some additions. Probably moderately hard without too many carbonates.

Yeast:
S0$, 14g/6 gallon bucket, rehydrated.

Bretted beer

OG: 1.055
FG: 1.004
IBU: 50
SRM: 13
ABV: 6.65%

Recipe was for 12 gallons.

Grains:
21.5 lb Maris Otter (90%)
1 lb Carastan (4.2%)
0.88 lb Muntons C110 (3.79%)
0.5 lb Pale Chocolate Malt (2.3%)

Hops:
2. oz Warrior 15.8% (60 minutes)
2 oz Goldings (15 minutes)
2 oz Goldings (flameout)

Water:
Well water with estimates for mineral content and some additions. Probably moderately hard without too many carbonates.

Yeast:
S0$, 14g/6 gallon bucket, rehydrated. Finished with Brett L for a year.

S0$, for when you're tired of spending money on yeast.

VERY interesting beer.

High carbonation level, which I like. Lots of caramel sweetness, especially as it warmed. Obviously lots of funk. Something I guess I would describe as candied fruit.

So much going on - I wish I drank it slower. Great beer, thanks so much.

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I like the complexity, the caramel and bitterness are balanced and I like the funk. Good job blending the two!

I really enjoyed this one and loved the funkiness. Now I need to learn more about Brett and what it can do. Thanks!

My only complaint is there's no beer name

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Very interesting. Lot's of fruit and funk. I get what almost tastes like a fruity bubblegum flavour, but that could be my weird tired taste buds tonight. Really nice beer. Thanks!

So I was reading the recipe for dec 7th while drinking this and I was very confused.

It really helps to know what the intent was with a beer when you're drinking it.

Really nice thanks!


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Interesting beer for sure. I noticed woody / almond aromas and it was a very creamy beer. Nice head on it too. Firm bitterness. Lots of patience to make this one. It sort of reminded me of an old English ale.

Really like it, the brett funk combined with the right body and mouthfeel. It's interesting to taste a funky beer like this with a normal creamy body. I think its just a matter of time before it really dries out and I don't think it would be as nice, but at this state its really good. Thanks!

I like this one. I like both base styles and there is enough funk to make it interesting. I could drink a lot of these. Thank you.

Interesting is the word that best describes this beer. Not too familiar with brett, however it was a tasty beer.

Really interesting and tasty beer. A lot going on with it but I still found it very drinkable.

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