Home of the BrewNosers

Beer 1! (50%)

Batch size 10 gallons
Boil time 60 min
Batch sparged
OG: 1.061
FG: 1.014 after primary fermentation, around 1.004 after brett
ABV: 7.7 %
IBUs: 47 (a year ago anyway)

Grain

19.5 lb - Pale Malt (2 - Row) - 81.3%
0.5 lb each - Toasted wheat, golden naked oats, crystal 120 and crystal 69 - 2.1% each
1.25 lb - Pale chocolate malt - 5.2%
0.75 - Chocolate malt - 3.1%
0.5 lb - Black malt - 2.1%

Mashed around 150

Magnum (11.3%) - 2.3 oz at 60 minutes
NB (9.3) - 1 oz at 15 minutes
NB (9.3) - 1 oz at flame out

2 tsp chalk, .6 tsp CaCl, .34 tsp baking soda

US05, fermented around 60-65, it was a year ago. I started this in October of last year, and then after primary fermentation I racked it to a carboy and added some brett. I think it might have been amalgamation, but it was a year ago so I can't really remember.

Beer 2! (50%)

Batch size 9 gallons
Boil time 60 min
BIAB
OG: 1.055
FG: 1.022
ABV: 4.3 %
IBUs: 34

Grain

11.88 lb - Pale Malt (2 - Row) - 67.1%
1 lb each - melanoiden, flaked oats and crystal 69 - 5.7% each
0.75 lb - golden naked oats - 4.2%
0.63 lb each - chocolate malt, pale chocolate malt - 3.5%
0.81 - roasted barley - 4.6%

Mashed around 154

Centennial (9.7%) - 2.5 oz at 30 minutes

3.7 tsp chalk, 1.3 tsp CaCl, .75 tsp baking soda

Danstar ESB, fermented around 68. It stopped at 1.022, so I added some US05 to try to finish it off a little more, but it didn't take. I'm not using this yeast anymore.

This should be around 6%, and 30 something IBUs. It's been in the bottle for a few weeks, and is in my unheated garage now around 50 or so to keep it from fermenting further. When you get them, please keep them somewhere cold so the brett doesn't eat the leftovers the ESB didn't want.

Its got a nice tan head with really small bubbles that lasted the entire pint. It was well carbed.
Aroma: Brett, leathery, smokey with a bit of fruity hop character. After it warmed up quite a bit I also got some hints of sweet tarts.
Flavour: Lots of chocolate and roast malt mixed with funky horsy Brett character then some nice fruity hop character. The bitterness is ok but a bit on the low side. I get a pleasant lingering bitter chocolate dry finish. Like the aroma, once it warmed up I got quite a bit of sweet tarts
Mouthfeel: Grainy, the body is light, but not too light

Very nice complex beer that keeps you searching and interested till the last drop. Excellent

Really enjoying this one. Lots going on in every sip.


Sent from my iPhone using Tapatalk

Agreed with the others, love how the dark/roasted malt plays in with the Brett funk!


Sent from my iPhone using Tapatalk

This was a strange one for me. I was getting a smokey bubblegum on the nose and for the first few sips. Once it warmed up a bit was more of a smokey porter. Very enjoyable. Thanks!

Thanks for the brew. I'm not getting the Brett coming through much I'm getting more of a fruity porter thing. I'm enjoying how its changing as it warms.

Very interesting!

Sent from my smartphone

Nice beer, lots going on and it changes as it sits in the glass. I find the brett is prominent in aroma when you first pour. Then the roast aroma punches through. Coffee, dark roast malt. After that, it warms up a bit and I get dark cherries on the nose.

The flavour is more roasty than bretty, but both are there. I think it's well balanced. The finish is bone dry with some tannic type dryness on the palate. It reminds me of a food wine - I think this beer would go well with hearty stew or a steak.

Nice one!

Nice beer, thought I'd take a shot with my new camera

Sent from my SM-A530W using Tapatalk

I've had one of Andrew's Brett beer/Porter blends before so I was happy that's what he submitted this year. I don't normally think of Brett and dark beers, but this proves it works nicely when done well. I got a roasty note on the nose along with some funk, and the same on the palate with a touch of sweetness and an interesting acidity. It was hard to drink it slowly enough to let it warm up and see what developed. Another nice entry; thanks!

Great funk aroma and flavor coming through. Gives a barrel aged feel. I get under ripe plums and the soft smokiness with the roast malt. Complex and delicious. Thanks for sharing Andrew.

I thought this was a lovely and complex beer. I really appreciate how well the blend was done, nothing overpowers and it makes for something really unique.

The beers have been very impressive so far!

Really enjoyed this beer, I love stouts and appreciate the different take on it. Thanks for sharing and keep them coming.

Not much new to add. I didn't get the same degree of brett funk everyone else seemed to note. Probably not as noticeable due to the stout roasty-ness? Regardless, it was a great beer. Thanks.

I liked this beer. Not 100% convinced you need Brett in a beer with roast barley and black malt. But here it is. This must be something Andrew has been working on because it walks a fine line between metallic and dry while staying tasty and entertaining.


Sent from my iPhone using Tapatalk

Since falling in love with brett, i've wondered how it would come through in a dark beer. The aroma is like dark fruits and chocolate, with some funk. Roast malt flavour plays with fruit and a little sweetness. Any sharpness feels like its coming from the carbonation than from brett. Carbonation was strong and delightfully tingly.

I am really enjoying this complex basket of funky chocolate covered Christmas fruits.

Thank you!

This was a damn fine beer to have while bottling last night. Nicely carbed, complex, and well-balanced. A real treat. Thanks!

Sent from my SM-G950W using Tapatalk

Thick head with small even bubbles and great retention. Roast and chocolate lead with leather and berries from the Brett rounding out. A really cool idea with delicious results. Thank you!