East Coast Yeast 05 Brett Blend #9 Brewday

We’re making the shift from fresh hop beers to Brettanomyces-influenced and inspired beers. Which means it is time to get back to old projects while also starting new ones. Today’s beer is both: it is a split batch, half which will go on the yeast cake (or whatever it is) of one of the versions from the Wild Yeast Lambic I did last year, and the other half gets the ECY 05 Brett Blend #9 in the picture. The batch 100 beer that I’m pulling off the cake gets the other East Coast Yeast pictured here: ECY 04 Brett Blend #1, described as “three individual Brettanomyces isolates from lambic producers combined to give an aggressive brett presence in any beer” as well as “vigorous, funky and acid-tolerant,” which is good since the beer it is going into is already rather acidic (although not necessarily that fermented—see the bottom of the post). This beer marks my first attempt at a Brett-only beer; over the course of the next couple of weeks, I’ll be trying my hand at several others as well.

132. East Coast Yeast Brett Blend #9
Mash:
9 lbs. MFB Pilsen
4 lbs. Wheat

Mash @ 149° F for 90 minutes w/ 4 gallons of RO water & 4 g. gypsum; collected 2 ½ gallons @ 1.088
Batch sparge @ 170° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.028

Collected 6 ½ gallons, added ½ gallon, brought to a boil (90 minutes), & added:
w/90 to go: 1 oz. aged hops (German Hallertau 4.1% AA)

Chilled & split batch (3 gallon carboys):
132a. yeast cake of 100. WildYeast Lambic Raspberry
Brewed: 11/4/2012
Secondary: 2/7/2016 @ 1.040; racked onto 196a. Yeast bay Lo Christi
Bottled:

OG: 1.060
FG:

132b. pitched ECY05 Brett Blend #9
Brewed: 11/4/2012
Secondary: 2/16/2013 @ 1.042
Tertiary: 6/16/2013 @ 1.024
Bottled:

OG: 1.060
FG:

Tasting Notes: