- as a result, I was motivated to create something in the same vein as beers like orval, rayon vert, brux, etc.
– beers that are somewhat sessionable yet earthy and spicy, with a rocky head and a funk that grows over time in the bottle/keg.
- I was also intrigued by beers such as the historic ballantine IPA that was supposedly aged for a year in oak and aroma hopped with hop extract, and wanted to incorporate some of those unique characteristics as well to create a unique “wood aged brett pale.”
- I ended up going with a grain bill of maris otter, vienna, crystal 80 and 40, and wheat for a solid malt backbone, with a starting gravity of 1.062. I bittered with columbus and added late aroma additions of chinook and simcoe for layered pine notes and a smooth bitterness (~55 IBU).
- for fermentation purposes, I split the batch between ECY17 burton union and WLP510 bastogne. I had originally planned to go with ECY10 old newark (one of the original ballantine strains) but my starter was so violently active (after less than six hours) the majority of top cropping yeast blew out of my erlenmeyer flask and my leftover pitch didn’t go anywhere. east coast yeast is the only provider whose vials I will directly pitch into wort without stepping up (the ECY17 vial took off in only an hour or two after pitching).
- after two weeks in primary at a controlled 65F, the WLP510 fermentor was at 1.01 and the ECY17 fermentor was at 1.013. I racked both into corny kegs, primed with 2.5oz. sugar, and pitched orval bottle dregs into each. I was planning on adding an american oak cube to each keg as well, but didn’t have any lying around. I am also tossing around the idea of dry hopping them before serving (which might be challenging now that I primed the kegs).
- I’m planning on tapping the kegs after three months and seeing which version works better with brett. the base beers both tasted great during kegging, so hopefully they’ll keep improving!