My Bugs Came In

Today my bugs (and a couple other supplies) came in the mail today. From left to right starting at the top: Roeselare Blend 3763 (making a flanders red), Lambic Blend (don't know exactly what I will make yet), Imperial Blend (which looks like I will use for a big DIPA), Brett C (pitching into my Saison Recipe for a 100% brett), Pedio and Lacto (I dont know what I will do with those yet but nice to have around). Cant wait to make these beers but most of these will take a while in secondary before i can actually drink them. More info on the recipes later.

Saison/Brett C Experiment

For my next beer I plan to brew this week I am going to brew a traditional Saison for the first half of the batch and throw Wyeast 5151-PC Brettanomyces claussenii (Brett C) that just came out this month in the second half. Here is the recipe:

10 gallon batch
All grain
68% Efficiency
Anticipated OG: 1.058
Anticipated FG: 1.017

16Lbs Pilsner 72.73%
4Lbs Munich 10L 18.18%
2Lbs Corn Sugar (Dry it out)

2oz Northern Brewer @ 30min (22.4 IBU)
2 oz Willamette @ 5min (3.8 IBU)

Mash in @ 150 for 60 min
Batch Sparge

I will split the batch into 2 6 gallon primaries and pitch a 2L starter of White Labs Saison 1 yeast into one and then the Wyeast 5151-PC Brettanomyces claussenii into the other and leave that one alone for at least 6 months.

Here is the yeast profile on the Brett C:
Beer Styles: Lambics, Geuze, Fruit Lambic, Flanders Red Ale
Profile: Isolated from English stock ale, this wild yeast produces a mild Brett character with overtones of tropical fruit and pineapple. It ferments best in worts with a reduced pH after primary fermentation has begun. May form a pellicle in bottles or casks. Typically used in conjunction with other yeast and lactic acid bacteria.

Alc. Tolerance 12% ABV
Flocculation medium
Attenuation 80%
Temperature Range 60-75°F (15-24°C)

I am only going to use the Brett C as the primary yeast and make a 100% bret beer and hopefully get some good tropical fruit/pineapple from it. I have heard it can be used in a 100% brett beer and has good results.

The Saison I plan to ferment vey high. At 80F to get a lot of good spicy characters from the yeasts. I chose such a simple recipe because I dont think farmers in France/Belgium where it originated from really dropped a bunch of crap in their beers and I am going to let the yeast shine in this one. I want it light crisp and refreshing. I will report back with pictures and how it turned out later...