Brett Has Been Brewday

Again with the Brett beers. Bigger pitches have improved the overall flavors of the first two second round beers of the Great Brett Yeast Experiment—the custersianus is tart and citrus, while the claussenii features earthiness and some game-y barnyard—an interesting inverse when compared to Saccharomyces, which tends to produce more flavors when stressed by lower overall cell counts. But Brett has to be different. Just like someone else I know. Oh well.

148. Brett Has Been
Mash:
4 lbs. MFB Special Aromatic
4 lbs. Weyermann Pilsen
2 lbs. Breiss White Wheat
1 lb. Acidulated Malt
½ lb. steel cut oats

Mash @ 150° F for 90 minutes w/ 4 gallons RO water & 2 g. gypsum; collected 2 ¾ gallons @ 1.080
Batch sparge @ 166° F for 20 minutes w/ 4 gallons RO water & 2 g. gypsum; collected 4 gallons @ 1.024

Collected 6 ¾ gallons; added ¾ gallon RO water, brought to a boil (60 minutes), & added:
w/60 to go: 1 ½ Magnum pellet 10% AA

w/10 to go: 1 oz. Mt. Hood pellets 5.2% AA
.9 oz. Magnum pellets 10.0% AA

Let stand for 30 minutes, chilled, split batch into two 6 gallon carboys, and pitched:
148a. yeast from 141a. ECY19 Brettanomyces custersianus
Brewed: 6/28/2013
Secondary w/ fruit: 7/26/13 @ 1.002; added 5 lbs. of  sour cherries
Tertiary:
Bottled:

OG: 1.048
FG:

148b. yeast from 141b. WLP645 Brettanomyces claussenii
Brewed: 6/28/2013
Secondary w/ fruit: 7/26/13 @ 1.004; added 4 lbs. of Integration Acres pureed paw paws
Tertiary:
Bottled:

OG: 1.048
FG:

148c. collected the remaining ½ gallon between 141a. & 141b.
Secondary w/ fruit: 7/26/13; added 1 0z. frozen wild grapes, 1 0z. frozen mulberries, and ¾ oz. fresh elderberries
Bottled:

FG:

Tasting Notes: