Hops & Gnarly Logo

Brett Pale Ale

Dan Hansen • October 21, 2020

Season 2 / Episode 16

Call me crazy but this week I’m chasing the elusive 100% Brettanomyces fermentation and I’m brewing a gnarly Pale Ale on my Anvil Foundry 6.5 gallon brewing system. Last time I tried this it didn’t work out super well and that’s because not all strains of Brett are able to fully attenuate wort. This time I made sure to choose the perfect strain and I’m taking advantage of some research conducted by White Labs.


Now, let’s make some beer!


References

https://whitelabs.com/sites/default/files/R%26D%20Wild%20Yeast%20and%20Bacteria%20Experiments_2.pdf 

http://www.milkthefunk.com/wiki/100%25_Brettanomyces_Fermentation 

“American Sour Beers” by Michael Tonsmiere: https://amzn.to/3liU0QT 


Things I used in this brew:

Blichmann Oxygen Flow Regulator: https://bit.ly/34bLI7Y 

Anvil Oxygenation Wand: https://bit.ly/2FJe3ci 

10 Liter Oak Barrel: https://amzn.to/31yfG3f 

2 Gallon Bucket (for grains): https://bit.ly/2yhWNXJ 

Star-San: https://bit.ly/36hsxZR 

Brewery Speaker: https://amzn.to/2EdqPOY 

Anvil Foundry 6.5 Gallon Brew System: https://bit.ly/34c8JYN 

Quick Disconnect on the Anvil Foundry: https://amzn.to/3fYny4d 

Blichmann RipTide Pump: https://bit.ly/2ZkWnLj 

Quick Disconnects on the RipTide Pump (2): https://amzn.to/3ht1Sxe 

Silicon Tubing: https://bit.ly/3bN8R14 

Blichmann Therminator (Plate Chiller): https://bit.ly/3lYHLt5 

Wort Quick Disconnects for the chiller: https://amzn.to/37kOoCa 

Hose Quick Disconnects for the chiller: https://amzn.to/3jyujMa 

Field Notes: https://amzn.to/3jCh5OI 

Toolbox (kettle stand): https://amzn.to/2Bwwhf0


Support rad stuff!

Side Project Merch: https://bit.ly/2IImSUR 


Some of the links above are affiliate links, meaning, at no additional cost to you, I’ll earn a commission if you click through and make a purchase.🤘🏼🍻

Wild American Sour

By Dan Hansen • February 16, 2021
Today I’m brewing a Wild American Sour. This is the holy grail for me. The sharp, funky aroma, the initial shock of sour, and the insane complexity. I just love this style. Wild sours are characterized by the yeast and bacteria that produces them. In addition to brewer’s yeast they also contain Brettanomyces, Lactobacillus, and Pediococcus. And these funky bugs take a long time to do their work. Some beers in this style age for years. I’m stoked to give it a shot. Let’s make some beer!

Session Stout

By Dan Hansen • December 16, 2020
In the last episode of Hops & Gnarly season two, I’m making a sessionable stout. Imperial Stouts are cool and all but today I’m shooting for a 4.5% ABV stout that packs just as much flavor and complexity as a full-strength alternative. It’s gonna need a full body, big chocolate aromas, and sweet bready and roasted coffee flavors. Now, let’s make some beer.

Philly Sour Gingerbread Gose

By Dan Hansen • December 2, 2020
This week I’m taking on a bit of a challenge and I’m brewing a Philly Sour Gingerbread Gose. This one’s maybe a little out there but I think it just might work. This will be my first time using Lallemand’s Philly Sour yeast and I’m shooting for flavors like molasses, cinnamon, and clove paired with a salt and coriander infused sour. Now let’s make some beer!
Share by: