Brett & Gueuze Brewday

Time to clutter my dining room with more 3 gallon carboys that will be sitting there for at least a year. Because that’s what I need right now, right? Actually, only the gueuze will be cluttering the room for a year or so—with the current temperatures, the ECY05 Brett Blend #9 should finish up by late August or so, at which point it will get some fruit—I’m thinking mulberries, since I recently realized I have something like 30 pounds of fruit in the freezer that need some using. We can see what is trending seasonally at that point, or just pull out the good ol’ reserves. Welcome to round three of The Great Brett Experiment, kids: fruit and brett!

151. Brett & Gueuze
Mash:
6 lbs. MFB Special Aromatic
2 lbs. Breiss White Wheat
1 ½ lbs. Weyermann Pilsen
1 lb. MFB Pale
1 lb. Acidulated Malt
¾ lb. steel cut oats

Mash @ 150° F for 80 minutes w/ 3 ½ gallons RO water & 2 g. gypsum; collected 2 gallons @ 1.090
Batch sparge @ 165° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.028

Collected 6 gallons; added 1 gallon RO water, brought to a boil (60 minutes), & added:
w/60 to go: 1 oz. Millenium leaf 16.6% AA

w/10 to go: 1 ½ oz. Sonnet Golding leaf 4.1% AA

w/5 to go: 6 g. crushed homegrown coriander
3 g. crushed cumin seed
3 g. Grains of Paradise

Let stand for 20 minutes, chilled, split batch into two 6 gallon carboys, and pitched:
151a. yeast starter from Bruery Rueuze
Brewed: 7/24/2013 w/ 5 Hungarian oak cubes
Secondary:
Bottled:

OG: 1.056
FG:

Tasting Notes:

151b. yeast from 138b. ECY05 Brettanomyces Blend #9
Brewed: 7/24/2013 w/ 5 Hungarian oak cubes
Blended: blended during the Old Beer Blending Party (2/21/2016)

OG: 1.056
FG: 1.000