Inspired by Russian River Brewing Company's “Temptation,” a golden ale aged in used Chardonnay barrels and funkified with the house's blend of micro flora. The Brett take their sweet time expressing themselves, but given time and a little food, they add a complex earthiness and spiciness that interacts beautifully with the spicy characters of the French oak.
Style: Belgian Specialty Ale
Brew Type: All Grain
For 5.5 gallons at 1.054, 4.3 SRM, 23 IBUs, 5.8 percent ABV
Follow the Single-Infusion Brew Process.
After cooling, pitch only the Belgian ale yeast. Begin soaking your oak in Chardonnay.
Transfer the beer to secondary and pitch both Brettanomyces strains and add about a quart of basic starter beer to give it some extra food. Walk away for 6 months.
After 6 months, taste the beer, if there's enough “funkiness” for you, add the oak beans (sans wine) and age for 2 to 4 weeks and then package. Your beer should be at a low terminal gravity (around 1.008) to prevent bottle bombs. Carbonate highly and enjoy.
Remember to thoroughly clean and sanitize every piece of equipment used from secondary on before using it with your regular beers.
10.00 pounds Belgian Pilsner Malt
0.25 pound Biscuit Malt
0.25 pound Caramel Pils (C8) Malt
7.50 pounds Pilsner Liquid Malt Extract (LME)
1.25 ounces Styrian Goldings (4.2 percent AA) Pellet for 60 minutes
2 ounces French Medium Toast Oak Beans Soaked in Chardonnay for 6 months
1 tablespoon Yeast Nutrient
Wyeast 1214 Belgian Ale Yeast/WLP550 Belgian Ale Yeast
WLP645 Brettanomyces claussenii
Wyeast 5112 Brettanomyces bruxellensis/WLP650 Brettanomyces bruxellensis
Saccharification Rest 150°F 60 minutes
Want to tempt fate at night? Drop a pound of pilsner malt and add 1 bottle (1.5 pounds) of the dark Belgian candi syrup (D2 variety). Follow all the same instructions except age your oak cubes on Pinot Noir instead of Chardonnay.