I’ve always enjoyed sours and brett fermented brews and the two most interesting of late are Anchorage Brewing’s “Galaxy“, a White IPA fermented with Brett and Green Flash’s “Rayon Vert“, a Belgian Pale also fermented with Brett. This experiment is an interpretation of concepts rather than an attempt to re-create either.
Some concepts going into this brew:
- Uses some of the principles learned from the Little Sumpin posts and sticks to the 50/50 Pale to Wheat malt ratio.
- My local shop didn’t have Brett so going with the White Labs Belgian Saison. Not going to let this batch sour as long as I’d normally with true Brett. I’ll give it at least 4-6 weeks in the primary though.
- Using 1/3 of the yeast to secondary the half batch done in a previous post. That will age for as long as it needs.
- Adding a touch of acidulated malt to make up for the sour that won’t get there on its own sans lengthy secondary ferm.
- Adding the dregs of a Rayon Vert bottle just to see if any flavor comes through in the final product.
- Using more aromatic US hops instead of spicier nobles that would be used in a true Saison. Going for a balanced hop/yeast profile in the final product that isn’t as subtle as a true Saison.
1.0 lbs 2-row US Pale Malt
1.0 lbs English Wheat Malt
1.5.0 oz Torrified Red Wheat
1.0 oz Acidulated Malt
8.0 oz Golden Light DME. Not getting remotely the mash efficiency needed so just had this on hand.
Mash Temp: 154 for 60 min
Mash water volume: 2 qts
Sparge water volume: 5 qts
90 min: 5 g Centennial 9.7% AA
45 min: 5 g Centennial 9.7% AA
30 min: 5g Amarillo 9.3% AA
15 min: 1 tsp Irish Moss
5 min: 5g Amarillo 9.3% AA
Yeast: 1/3 pack White Labs WLP565 Belgian Saison Ale
Added a heating pad to keep the temp at 80 degrees. 12 hours later, vigorous activity.