Académique Documents
Professionnel Documents
Culture Documents
6/16/2011
Msc.BrewingandDistillingICBD,HeriotWattUniversity
Edinburgh,Scotland
Dissertationtitled:PureCultureFermentationCharacteristicsof
BrettanomycesYeastSpeciesandTheirUseintheBrewingIndustry
BrewedforOdellBrewingCompany
Sabotuer
Friek
Deconstruction
OpenedCrookedStaveNovember1st2010
BrewedourFirstBatchJune10th,2011
100%Brettanomycesprimaryfermentationinoakbarrelsstillaging!
WildWildBrettSeriesof100%Brettprimaryfermentedbeers
BarrelagedSourBeersLBrettdOr,NightmareonBrettstreet,Reverentia
PetiteSourPartialBrettprimaryinspontaneouslysouredwortblendedinlarge
oakfoeder
SuretteSaisonwildale,mixedhouseculturefermentedentirelyinoakfoeder
Brettanomyces / Dekkera
Sameorganism,namecanmoreorlessbeusedinterchangeably
Brettanomyces
Dekkera
Theasexualreproducing(budding)form,known
asananamorph
Thesexualreproducingform,knownasateleomorph
Originalnomenclature:
Brettanomycesbruxellensis
Brettanomyceslambicus
Brettanomycesintermedius
Brettanomycescustersii
Brettanomycesclaussenii
Brettanomycesanomalus
thelistgoeson
Brettanomyces / Dekkera
Currentnomenclature:
Brettanomycesbruxellensis*
Brettanomycesanomalus*
Brettanomycescustersianus
Brettanomycesnaardenensis
Brettanomycesnanus
andfortheperfectstate(teleomorph)
Dekkerabruxellensis
Dekkeraanomala
Ofthese,Brettanomycesbruxellensisand
Brettanomycesanomalusarethetwospecies
currentlyusedbybrewers,withaBrettanomyces
custersianusjuststartingtomakeitswayintouse.
*B.lambicushassincebeenreclassiAiedasaB.bruxellensisandB.clausseniiasB.anomalus.
Theearliestpublishedaccountcamefromapaperpresentedtothe
InstituteofBrewingin1904byN.HjelteClaussen.
HeproposedtheyeastbecalledBrettanomyces(BritishBrewingFungus),asitwas
responsibleforthesecondaryfermentationanddevelopmentofcharacteristic
_lavorsandaromasofthe_inestEnglishstockales.
In1940the_irstsystematicinvestigationwaspresentedbyM.T.J.Custers,andhis_indingson
17strainsofBrettanomyces.
AtthattimeCustersbelievedBrettanomycesyeastswereonlyfoundinEnglish
andBelgianbeers,
Wenowknowitisayeastthatisfoundaroundtheworldandineveryknown
winemakingregion.NOTaBelgianyeast..perse
CustersThesis
Fermentationofglucosetoethanoloccurredmorerapidlyunderaerobicconditions
thenanaerobicconditions,CusterstermedthisnegativePasteureffect.
Thiswasinnomeansacompletefermentationbyabrewersstandards,onlymeasureof
howquicklyfermentationormetabolismstartedunderthestudiesconditions.
Considerableamountsofaceticacidproducedduringaerobicconditions,whileno
appreciableamountswereformedduringanaerobicconditions.
Custerstobelievedcellsslowlybecameadaptedtoanaerobicconditionseventually
resultinginanormalanaerobicfermentation.
Custers Effect
ThetermCusterseffectwaslaterintroducedinplaceofnegative
Pasteureffectandisbestinterpretedintermsofglycolyticactivity;
ascellsareswitchedfromaerobicconditionstoanaerobic,glycolysis(thebreakdownof
sugarstopyruvate)comestoatemporarystop.Thistransientlagphasewasobservedto
lastuptotenhoursbeforetheslowdissimulationofglucoseandsubsequentproduction
ofCO2resumed.
Lagphaseduringearlyanaerobicgrowthand/orfermentationisduetothecontinueddrainage
ofNAD+toNADHthroughanirreversibleconversionofacetaldehydetoaceticacid.
Thereexistsaninabilityforthecellstorestoretheredoxbalanceviaproductionofreduced
metabolites,speci_icallyglycerol.
Thiscouldbeattributedtotheabsenceofglycerol3phosphatephosphataseactivityinsomeorall
Brettanomycesspecies.
TheproductionofglycerolhasbeenshowntobeimportantinmetabolizingNADHand
restoringtheredoxbalanceduringanaerobicfermentationinotheryeastsincludingbrewers
yeasts.
Glycerolproducedbyyeasthasasecondaryroleinenhancingtheperceptionofbodyand
mouthfeelinbeerwhen12g/larepresent.Moreonthislater
TheslowadaptationofBrettanomycesyeastsmetabolismduringanaerobicconditions
followingthelagphasewasneverunderstood,althoughthe_indingsareinagreementwith
multiplestudiesthathavesuggestedanaerobicfermentationispossiblewithsluggishtoslow
activityinitially.
Fermentation Capabilities
Twouniqueandimportantenzymes.
glucosidase
glucosidase
Enzymecapableofhydrolyzing(breakingdown)wortdextrinswithup
to9degreesofpolymerization,amaltooligosaccharidecontaining9glucosemolecules.
Enzymefunctionsbycleavingoffaglucosemoleculeformingthenextlowermaltooligosaccharide.
BothextracellularandintracellularformsoftheenzymeareproducedbyBrettanomycesyeasts.
EnzymeresponsiblefortheoverattenuationobservedinLambicandSourbeers.
Enzymecapableofhydrolyzingmultiplesugarsandglycosidiccompoundsincluding;
Lactosemilksugar
Cellobiosesugarfromcelluloseinwood/plantmaterial
GlycosidespresentinvariousHops,FruitandSpices
EarlystudiesconductedatGuinessinDublinfoundstrainsofBrettanomycesclausseniiwereableto
fermentlactoseandcellobiose.
ResearchintoethanolproductionfoundaBrettanomycescustersiistrainthatwascapableoffermenting
cellobiosetoethanol,andexhibitedahigherutilizationofcellobiosethenotherBrettanomyces
clausseniistrainsusedinthestudy.
PresentatvaryinglevelsinonlycertainBrettanomycesspecies.
InterestinglyBrettanomycesyeastsaremostcommonlyculturedfrombeerconditionedinoak
barrelsandasymbioticrelationshiphasbeenassumedgiventhelongevityoftheirexistencein
thebarrels.
StrangelyenoughmostoftheBrettanomycesspecieswhichdominateduringLambicbrewingdo
notgenerallyhavethenecessaryglucosidaseenzymepresenttohydrolysecellobiose.
Mostsigni_icantaspectofBrettanomycesyeastsistheirabilityto
in_luencethe_lavorandaromaofbeer.
Manyorganolepticdescriptorsexistincluding;clove,spicy,horsey,barnyard,
smokey,medicinal,bandaide,metallic,crackerbiscuit,goatlike,catpiss,apple,
_loral,tropicalfruitandcitrus.
ResearchfromtheWineandBrewingindustrieshaveexplainedafewofthese
compounds
Precursorcompoundscomefromrawmaterialswiththeirproductionemphasizedor
limitedthroughbrewingtechniques.
Abilitytoproducevariousaromaticor_lavorcompoundsvariesgreatlybetweenstrains.
StrainDependent!
Volatile Phenolics
Responsibleforsomeofthemostrecognizedaromatic
characteristicsassociatedwithBrettanomyces
4vinylguiacolClovelike
4ethylguiacolSpicy,Clove
4vinylphenolPhenol,Plastic,Smokey
4ethylphenolSpicy,Smoky,Horsy
4vinylcatecholPlastic,Bitter,Smoky
4ethylcatecholBandaide,Medicinal,Barnyard
Appeartohaveasynergisticoradditiveeffectmakingtheirpresenceobservablewhilethe
actualcompoundlevelsarebelowrecognizedthresholdlevels.
Makesidentifyingonecompoundhardastheysharesimilarorganolepticcharacteristics
dependingontheamountpresentinabeer.
Themechanismresponsibleforthemetabolismofthesevolatile
phenolicsisatwoenzymesystem.
Firstisaphenolic(cinnamic)aciddecarboxylase,
Responsibleforthedecarboxilationofhydroxycinnamicacidsintotherespective4vinyl
derivative
PresentinbothBrettanomycesandvariousbrewersyeaststrains
Second,avinylphenolreductaseresponsibleforthereductionofthe4vinylderivativeintoits
respective4ethylderivate.
ThevinylreductaseenzymeisuniquetoBrettanomycesyeasts
Production of Esters
EsterasespresentinBrettanomycesspecieshaveestersynthesizing
activitywithanincreaseofthefollowingestersobservedduringthe
periodBrettanomycesspeciesdominateasactiveyeastsinLambicandSourbeers.
EthylacetateFruity,solventy
EthyllactateFruity,buttery
PhenethylacetateRose_lowerlike
Theesterasesdecreaseanyisoamylacetatepresent.
HighconcentrationsofC8toC12fattyacidsaccumulateinLambicaswellduringthesame
period.
TheseFattyacidsthenbecomeester_iedintotheirrespectiveethylesters.
Recentlybrewershavetalkedaboutpineappleortropicalfruitlikearomasproducedby
Brettanomycesyeasts.
Unknownwhichcompoundsareresponsibleforthese_lavorsoraromas
Somepeoplehavesuggestedethyllactate,othersethylbutyrate.
Nostudiespreviouslylookedatarangeofestersproducedbypureculturesof
Brettanomycesyeastsbecauseupuntilrecentlyithasalmostexclusivelybeenconsidered
aspoilageorganism.
Threshold
Ethylacetate(*onlyonestrain)
EthylcaproateC6fattyacidester
Sweet,Fruity,Pineapple
EthylcaprylateC8fattyacidester
Musty,Pineapple,Fruity,Waxy
Low/NotProduced
Ethylacetate
Isoamylacetate
HigherAlcohols
Diacetyl
Acetaldehyde
Thingstotakeintoconsideration.
Fermentationtype
RawMaterials
Flabby/Weakmouthfeel
Malt/Adjuncts
Hops
Fruit
BrewingTechnique
Primaryfermentation
Hybrid/Mixedfermentation
Secondaryfermentation
Bottleconditioning
Torestornottorest
Sourmashing/wort
Resttempandtime
Mashthickness
Spargetemp
Nothingnewright?
BrewersAssociation,2011BeerStyleGuidelines,January10,2011
Ideconstructmybeersfrom_inishtostartbycomingupwiththe
_inishedcreationandworkingbackwards.
OnceIknowwhatIwantthebeertolook,smellandtastelike,itseasiertochoosethe
ingredients/brewingtechniquesthatwillhelptocreatethe_inalproduct.
IfitiscleanerBrettanomycescharacteristicsImafter,subtlefruityaromas,or
lightclovewithaslighttartness,thenPrimaryfermentationwithBrettwouldbe
thechoice.
IfImafteramorefunkybeerwithstrongercomplexcharacteristicsgained
throughextendedaging,secondaryfermentationwouldbethechoice,possiblyina
barrel.
Amixedfermentationcangivethebestofboth..yeastwithfruityestersfroma
chosenSaccharomycesstrainsaswellasgoodattentionquicklywhilethe
Brettanomycesstraindeliversmoreprimarytypecharacteristicsupfrontaswellas
deliveringonthebackendduringextendedaging.
Itsnotblackandwhiteandtherearemanycombinationstoplaywith.Intheendit
willcomedowntotherawmaterials,BrewingtechniquesandBrettanomyces
strain(s)chosen.
Quality Control
Useseparatelymarkeddesignatedequipment
AsyouretireequipmentuseitasBrettanomycesandsourbrewingequipment
Brettanomycesisnotasuperorganism,itisayeastandcanbecleanedand
removedlikeyeast.Heatkillingorsterilizingwilldothetrick
Recommendedmediaagars
MYPG(Maltextract)agar
WLNagar
CuSO4agar
Propagation
Iwouldhighlyrecommendpropagatingupanactivestarterifusing
Brettanomycesyeastforprimaryfermentation.
SametechniquesusedtogrowSaccharomycescanbeusedwith
Brettanomyces,onlymoretimeisneeded.
Propercellcountsneededforprimary
Propercellphysiologywillleadtoahealthyactivefermentation
Higherviabilityandvitality
24hourlagphase
3daysofexponentialgrowth
12daylagorslowedgrowth
23daysofnearexponentialgrowth
Generallytook78daystoreachstationaryphase
Equipmentneeded
1litreErlenmeyer_lask
Sterilebreathablefoam/_ilmtocover_lask(stillneedtheexchangeofO2andCO2)
Warmenvironment(80Fisnice)
Stirplatewillmaximizecellcounts(giveagoodswirldailyoroftenifyoudonthaveastirplate)
Lightlyhoppedwortof12Platoor1.048Gravity
Primary Fermentation
Cleanprimaryfermentation
Brettprimaryfermentedbeerthatdoesnotuseanysouringorganismorsourmashing.
Fermentationtakesbetween2weeksand1month.Straindependent
Littletonoperceivedtartnessasanaerobicfermentationdoesnottypicallyproducelevels
ofacidsabovethreshold.
CoulddevelopaslighttartnessfromminimalaceticacidproducedbytheBrettaftersome
extendedagingorheavyoxygenatingatknockout.
Sourprimaryfermentation
Brettprimaryfermentedbeerthateitherhadasourmash,orsouringorganismswhich
developduringprimaryandwithtimeandaging.
AcidultedmaltisanotheroptionandIveheardofbrewersusing10%ormoreinthemash
CanbeagoodideaasthereseemstobeasymbioticrelationshipwithBrettandLacticacid
bacteria
Appearstoimproveattenuationandlowerfermentationtime.
Fermentationtimestill10daysto1onemonth.Straindependent
MostpeopleassociateBrettwithtart/sourbeers.
Primary Fermentation
Iknockoutat68F(20C)andletfermentationrampupto72F(22C)
IliketoheavilyoxygenateatknockoutAlwaysoxygenate!
Iprefertokeepthefermentationaround70F(2022C)forastablesustained
fermentation
Estimateddissolvedoxygenof1215pmm
IncreasesO2andincreasesaceticacidproduction
Ilikeaslightaceticcharacterasat45150ppmaceticisasoftandsweetacid,very
complimentarytothebeer
Pitchingrateof1106cell/ml/Plato
Thisisthestandardruleofthumbpitchingrateforaleyeast
14Plato(1.056)beerattenuatesdownto2.5P(1.010)in710days
Fasterfermentationtimewhenrepitchingwithsuccessivegenerations
Greaterabilitytofermenthighgravitybeers
22Pbeerattenuateddownto4Pin10days
Minuteamountsofoxygenduringfermentationinbene_icialin
stimulatingfermentation.
CanhaveaheavyH2Saromaforsometimeifnotabletobreathe
Acidulatedmalt,SourMash,SourWort
Presouringwortwithlacticacidleadstobetterattenuationina
greaterrangeofBrettanomycesstrains.
Increases_lavorcompoundsandaddsdepthmaybeevencomplexity
Bothethylacetateandethyllactateincreasedasthelacticacidconcentration
increased,especiallyethyllactate(go_igure).
Esterslikeethylcaproateandethylcaprylatesawadecreaseinproductionwhile
higheralcoholsincreasedslightly.
Anincreaseinhigheralcoholsisprobablyduetotheincreaseinattenuation.
Conclusion
LacticacidappearstoincreaseattenuationinBrettanomycesyeasts.
Asourmashorsomeacidulatedmaltinthegristcouldbebene_icial.
Toomuchacidandtheestersethylcaproateandethylcaprylatewhichareprobably
responsibleforthefruity,pineapple,_loral,tropicalfruit,andsweetaromas/_lavors
decrease.
Inour_irstcommercialbatchwedroppedthepHto4.5tostartprimary,it_inishedin
under3weeks.
Mostrecentsourwortbatchdroppedfrom10Pto1.5Pin9days.Lotsoftropicalfruit
aromaand_lavor
CautionifmakingsourwortdroppHto4.5beforeKO,KO@120Fandsustain
around100forafewdays,DoNotoxygenatePurgewithCO2throughwort.Pitcha
culture..Youcanreboilaftertokillthelacto.
Furtheranalysisconcentratedonthechangesinfermentationbehavior
duetopresouringwortwithlacticacid.
Wortwasacidi_iedwithaninitiallacticacidconcentrationof
100mg/l,startingpHof4.55
1,000mg/l,startingpHof3.75
500mg/l,startingpHof4.05
3,0000mg/l,startingpHof3.08
Hybrid/Mixed Fermentation
ThisisthesameideaaswithSaisonmixedfermentations.
Oneyeastisusedtogetthedesired_lavorsandtheotherforattenuation.
Saccharomycesprimaryforafewdays,thenpitchBrettanomyceswhilethe
activefermentationisstillgoing.Moresimilartosecondaryfermentation.
CouldalsounderpitchinprimarywithSaccharomycesstrain,thenwhen
fermentationslows,rackofftheyeastandtransfertoanothertankwitha
largepitchofBrettanomycesto_inishoutfermentation.
Brettanomycesyeastpitched_irstfortheprimaryandafterpitch
Saccharomycesto_inishoutandattenuatethefermentation.
Improvesmouthfeeldependingonthestrainchosen
Mixedfermentation
PitchbothBrettanomycesandSaccharomycesatthesametimeleteach
onedoitsthing..
RelativelycleanBrettcharacterdevelopsafterafewweeks.
Oncefermentationiscompleteitsgoodtorackthebeerofftheyeast(s)and
maturethebeerwithonlytheyeastsinsolution.MostlyBrettasitsnottoo
_locculentatroomtemps.
Secondary Fermentation
MostpopularuseofBrettanomycesisinsecondaryfermentations.
Canaddmorecomplexityoranewdirectiontoabeer.
Afewfactorstoconsider
Assesswhatchangesarelikelytotakeplaceandhowitwillaffectthebeer.
Residualsugars
Researchconductedonsecondaryfermentationswiththesameeightstrainsof
Brettanomyces,showedadecreaseinbothmaltoseandmaltotriose.
Thebeersstartedwithagravityof2.5P(1.0093)andsawfurtherattenuation
between1.8P(1.0062)and0.9P(1.003)
Maltosedecreasedfrom5g/lresidualsugarto<1g/lsometimesaslowas0.1g/l.
Maltotriosedecreasedfrom7g/lresidualsugartobetween4and2g/l.
Ingeneralitsimportanttohavesomeextradextrinsinthebeeraswellasaspecialtymalts
oradjunctsthatcontributetobodyotherwisethebeercanturnoutwateryand_labby,
lackingdepth.
AtthesametimeImnotafanoftakingabadbeerthatdidntfermentoutandhad
fermentationissuesandtossingBrettanomycesatittoseewhathappens.Wontmakethe
bestbeer,onlyforsomethinginterestingatbest
Secondary Fermentation
Extractionofpolyphenolsandhydroxycinnimicacidsfromthemash.
HigherlevelsinSecondaryfermentationsthanPrimaryfermentation.
Hydroxycinnimicacidsarepresentinthecellwallsandcellswhichmakeupthe
aleuronelayerandthehusk.
Proteinrestwillcreatetheprecursers.
Excessivehandlingofthemalt/mashcouldimpartsomeofthesecompounds.
Carefulwithoverspargingandspargingtoohot.
Somewillboiloffinthemash,butwhatisleftbehindcanleaveaggressive_lavors
afterSaccharomycesalongandBrettanomycesdotheirthing.
InsecondaryafterusingaPOF+Saccharomycesstrainthe4vinylcompoundswill
alreadybepresent.
Italwaysbeenmyphilosophytolimitthephenoliccharacteristicsofthese
beers.
Somebrewerslikethem,andpurposelymashtogettheprecursersand
createspicy,smoky_lavors.
Ferulicacidrestatabout109111For4344C..
Secondary Fermentation
PitchingrateinSecondaryfermentations
Brewershavetheirtheorieswhyahighpitchcountproducesmore_lavorand
aromaandotherBrewerswilltellyouthatlowerpitchcountswillproducemore
_lavorandaromas.
Researchwitheightstrainsshowedvariabilityfromstraintostrain.Sometimes
higherpitchcountsloweredhigheralcohols,sometimestheyraisedthem.Same
wastrueforesters.
Ihavenotfoundmuchofacorrelatedeffectonoverattenuationeither.
DontaddtoomuchBrettanomycesyeastslurryotherwiseyourejustblendingin
Brettanomyces_lavor,createdduringthepropagation.
HighinAceticAcid.
Generalcellcountstoaddinsecondarycanbeanywherefrom500,000cells/mlto
2,000,000cells/ml.
Bottle Conditioning
PopulartechniquetogettheBrettcharacterbyaddingtheyeastin
thebottlingbucket.Needextrasetsofallgasketsandporousmaterialonthebottle
_iller.
Bestpracticeistohaveasecondbottlingunit,unlessyoudontmindallyourbeers
possiblyhavingBrett.
Canbeusedtoputthe_inaltouchonabeerandallowforalightintegrated
BrettanomycescharacterinsteadofaBrettbomb.
Seewhat100,000cells/mlcandotoabeerinbottleconditioning.
Timetoreachthedesiredcharacterwillbestraindependent.NewBelgiumis
typicallytwoweeks,otherstake3months.
CarefulovertimeasautolysisoccursinSaccharomyces,treheloseisreleased
whichisafermentablesugarforBrettanomycesandfurthercarbonationwill
occur.
Ithasalsobeensuggestedthatun_ilteredbeerswherethereisalargeportion
ofSaccharomycesincontactwithBrettanomyceswillproducegoatyaromas
duetocaproic,caprylicandcapricacidsreleasedfromthecellwallof
Saccharomyces.
Brettanomycescouldturnsthoseacidsintoestersthenovertime.
Wouldneedtositonthebeerafterbottlingtodeveloptheseesters.
Goodpracticeistoletthebeerdropbrightor_ilterbeforesecondaryunlessyou
wantthesearomasand_lavors.
RawMaterials
DevelopingabeerthatwillbefermentedwithBrettanomycesinvolves
developingarecipethatwillstanduptotheyeast.
Noonesetsouttomakea_labbybeeroronelackingaromaand_lavor,butcanbe
thecasewithBrettanomycesfermentedbeers.
Usuallyassociatedwithdrynessduetooverattenuation.
Notexactlythecase
OnereasonwhyBrettanomycesissucha_ickleorganismisduetothelagphase
seenwhenswitchingfromaerobictoanaerobicconditions.Thisisduetothe
inabilitytorestoretheredoxbalancebetweenNAD+andNADH.Thisis
appearstobecausedbythelackofglycerolproductionduringfermentation,a
metabolicstepwhichactstorestorethebalance.
Glycerolproducedbyyeasthasasecondaryroleinenhancingtheperception
ofbodyandmouthfeelinbeerwhen12g/larepresent.
Somestudieshaveobservedslightglycerolproductionoccurringunder
anaerobicconditionsinavariableamountofstrains.
Glycerolproductionbetweenstrainscouldindicatetheabilityofthe
redoxtoberestoredmorerapidly,inwhichcasestrainswouldlikelybe
capableoffullfermentationwithadecreaseinthetimerequired.
RawMaterials
Bodyandtheoverallbeerpro_ilehavetobebuilttosuitthe
Brettanomycesyeastsandtheirabilitytooverattenuateaswellas
thelackofglycerolproduction.
Bodycanalsobetakencareofinthebrewhouse.
Mashinginatahighertemp
Lowermashresttime
Bothcouldfavoralongerendtofermentation,Ifyourelookingtomakeabeer
thatisreadyforbottlingsoonerthesetechniquesmightnotbethebest
Adjuncts
OatsIpreferSteelcutoats,givesasilky,creamymouthfeel,light_lavor
contribution.
FlakedWheatAddsmorecomplexstarches,highproteinlevel,couldaidhead
retention.
Cara(pils)(hell)(foam)supposedtoaidheadretentionaswellasbuildbody
inbeer,little_lavororcolorpickup.
Ryecanaddanicecharacterat510%ofthegrist.
SpeltSuggestedforpuremouthfeeladdition.
Acidulatedmalt
Iveheardofusagesupto10%whichgiveaverynicelacticacidity.
Aciditycreatesmouthfeel,possibilitiesfornew_lavors/aromas,
Coulddoasourmash,orsourthewort.
PrimaryfermentationwithBrettanomycescancreaterelativelyclean
beers.Eachstrainwillhaveitsowncharacteristic_lavorsandaromas
butmuchcanbedonetoenhancetheappealofthosecharacteristicsandenhancethe
Brettanomycestypearomas.
ViennaandMunichmakeanicecontributionontopofthebasemalt.
CaraVienna,CaraMunich,CaraAroma,Carmel,Honey,SpecialBallthesemaltscanadd
anicecharacterinaBrettbeer.
Carefulaboutaddingmaltswhichincreasethebready_lavor/aromaas
Brettanomyceswillcreatetheseonitsown.
RoastedmaltsI_indadarkBrettbeertobequitecomplex,lotsofaromasand_lavors
develop.
ConsiderdebitteredofdehuskedmaltslikeCarafaspecialI,II,orIII.
Toomuchroastedmaltcharacterbringsoutastringencyanddoesntworkwellwith
someBrettnomycesstrainswhichcanhaveametallicastringentcharacter.
Hops
Brettanomycescandosomeveryinterestingthingswitharomatichopglycoside
compounds.
Brettaromascanbecomplimentedbyaromatichopswithfruity,spicey,piney,and
citrustypearomas.
Brewing Techniques
Singleinfusionmashnotsurethereisanythingtobegainedbya
stepmash.
Ferulicacidprecurserfor4vinylguiacoland4ethylguaicol
Wantspicy,smokey,phenoliccharacteristics?
Ferulicacidrestat4344C(109111F)enzymesreleaseferulicacid
andotherhydroxycinnamicacidsintothemash
MashTemp6567C(150153F)adequateconversionwithhighlymodi_ied
malts,largestarchgranulegelatinization.
Mashrest30minutes,enoughtimeforconversion.
Recirc(vorlauf)tillsolidsarecleared
MashthicknessIlike2.5:1liquortogristratio(Liters:Kilograms)
Toohighpromotesdryness.
SpargingTohotofaspargetempextractshuskandtannin_lavorsaswellasover
sparging.
Createsastringencyandthepossibilityforphenolicprecurserstobeleached
intothewort
168F(75C)willdothejob
Finalrunningdependsonthebeerbutdontgobelow23P
Questions?
www.crookedstave.com
www.brettanomycesproject.com