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Going to post both recipes as this beer was a 25%/75% blend.

2018 Oaked Stock ale with Brett C (25%) (Brewed December 2018)

10 lbs Pale Malt, Maris Otter (3.0 SRM)
5 lbs Mild Malt (4.0 SRM)
1 lbs Melanoiden Malt (20.0 SRM)
8.0 oz Caramel/Crystal Malt - 30L (30.0 SRM)
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
4.0 oz Chocolate Malt (350.0 SRM)

Mash in at 156 f for 60 mins

1.00 oz Magnum [11.60 %] Boil 60 min
2.00 oz East Kent Goldings (EKG) [5.00 %] - Boil 15 min
1.00 oz Celeia [4.50 %] - Boil 15 min

boil 90 mins

WLP007 Dry English
WLP645 Brettanomyces claussenii
Oloroso Soaked oak cubes

English Strong Ale recipe (75%)

10 lbs Mild Malt (4.0 SRM)
3 lbs Pale Malt, Maris Otter (3.0 SRM)
1 lbs Brown Malt (65.0 SRM)
8.0 oz Amber Malt (22.0 SRM)
8.0 oz Caramel/Crystal Malt - 80L
8.0 oz Pale Chocolate (230.0 SRM)
4.0 oz Special B Malt (180.0 SRM)

Mash in @ 156 f for 60 mins

2.00 oz Bramling Cross [6.00 %] - Boil 60.0 min
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil 10.0 min
1.00 oz Bramling Cross [6.00 %] - Boil 0.0 min

Boil 60 mins

WLP007 Dry English

Cold crashed stock ale for 2 weeks before bottling with 3 crushed campden tabs added 3 days before bottling. Blended and bottled intentionally low ~1.5 vols to allow for extended aging of remaining bottles.

Having tasted the beer, I would probably up the amount of stock ale in the ratio when I do this again with the remaining stock ale I have on hand. I was surprised how much oak and brett I tasted in the uncarbed beer vs now.

Something that definitely takes a bit of getting used to in blending is the difference between sampling temperature and serving temperature (and carbonation of course). Wish I had been able to brew for this this year, looks like some great beers this year!

Having this now, this is very complex and enjoyable beer. Fruity and bread on the nose, figs, raisins, toffee, and fresh sweet bread. Touch of leather in there as well. Touch of astringency in the finish, maybe overoaked. Tastes delicious and I'd be happy to sip on this all evening. Thanks for sharing

Oh, the stock ale is definitely over oaked. Also the oloroso soaking was a complete waste of time and money.

Also, just a final quick note. Obviously this beer is not 3.41 cl. I missed this typo before printing.

Really digging this beer. One of my favorites in a while. I like the balance of the blend of both beers. Nice malt complexity and body with the added benefit of funky leathery brett character. Makes me wish I live in London in the 1800's.

Definitely enjoyed this one, my first of this kind for use. Thanks for taking me out of my wheelhouse. Big fan of this beer

This is fun, I’m getting dark fruit and caramel, and the leathery funk. Also, vanilla? Is anyone else getting that? Maybe it’s the oak. Plus it comes with bonus dregs! Thanks Taylor!


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This was a fun beer! Loved the complexity of the malt / oak / funk interplay. Thanks for sharing it with us!

This was very good. A little more carbonation would be nice. I'd happily drink another bottle of this.

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Another delightful blended thing! There’s definitely a lot of oak and tannins here, which I think thins out the overall presentation. Some nice dark fruit and dark sugar on the nose and a great malt complexity on the palate. I want a slightly bigger carb from a mouthfeel perspective, but I worry what I might lose on the nose, because this smells amazing. Thanks for another excellent beer and a reminder that I should consider some long term beers and blending both.


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This smells absolutely divine... like a quality balsamic vinegar. Taste is very complex... I get something different with every sip... and having read the recipes and other comments, when I look for them I can taste them all - the dark fruit, the oak, the vanilla (maybe from the oak?), the brett (I'm a little obsessed with brett), a nice vinous quality. Carb's a little thin but that's OK with me and appropriate IMO.

Yummmmmm....

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I enjoyed this a lot too. I loved the leathery taste, something I wanted to get (but didn't) in my old ale. I have another carboy that I may add brett and even more oak to.

Not a style I enjoy. I have tried a few brett beers over the years and can say this is probably one of the better ones.

I too superbly enjoyed the complexity and multitude of layered earthy and funk flavours. Very well done! Totally inspiring to play with some dregs, maybe a solera thing.

Thanks Taylor!

Wow, this thing smells absolutely amazing (and also looks great!). I really enjoyed it, it had a lot going on in there, all very good stuff. I think I was also leaning on the side of what Kevin said re: "Touch of astringency in the finish, maybe overoaked" - but I think you got more bonus points from the oaky smell vs negative points on the over-oak on the taste side.

I am pretty happy that this beer was received well, I appreciate the kind words. I have been a Ron Pattison/Shut up about Barkley Perkins obsessive for ages now and have always wanted to take a stab at the style. All in all I am moderately happy with the results and will have to give it a go at this style again soon.