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Produced by Alesong Brewing & Blending in Eugene, Oregon, this version of the award-winning yet ever-evolving oak barrel-aged Brett beer uses Citra hops and several grain varieties, but original twists are welcome.
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This elegant dry-hopped beer is versatile and constantly evolving. Brett Eugene, Oregon’s Aleson Brewing & Blending has the talent to win awards, whatever its current form, and this recipe from brewer and co-founder Matt Van Wyk represents the quintessential form, including their latest batch of malted barley, and features Citra hops and a primary fermentation. Brettanomyces klausenii. However, there are many variations.
All Grain
Batch Size: 5 gallons (19 liters)
Brewery efficiency: 72%
original: 1.055
FG: 1.003
IBU: 27
Alcohol degree: 6.7% (before barrel)
This elegant dry-hopped beer is versatile and constantly evolving. Brett Eugene, Oregon’s Aleson Brewing & Blending has the talent to win awards, whatever its current form, and this recipe from brewer and co-founder Matt Van Wyk represents the quintessential form, including their latest batch of malted barley, and features Citra hops and a primary fermentation. Brettanomyces klausenii. However, there are many variations.
All Grain
Batch Size: 5 gallons (19 liters)
Brewery efficiency: 72%
original: 1.055
FG: 1.003
IBU: 27
Alcohol degree: 6.7% (before barrel)
[PAYWALL]
Malt/Grain Building
5 lbs (2.3 kg) Mecca Grade Pelton (Pilsner)
1.5 pounds (680 grams) unmalted red wheat
Mecca Grade Shaniko (white wheat malt) 1 lb (454 g)
12 ounces (340g) oatmeal
10 oz (283 g) Weyermann’s Acid
9 oz (255 g) spelt malt
5 oz (142 g) Dingemanns Munich
5 ounces (142 g) malted rye
Hop Schedule
0.5 oz (14 g) Citra after 90 minutes [22 IBUs]
0.33 oz (9 g) of Citra after 10 minutes [5 IBUs]
0.5 oz (14 g) dry-hopped Citra
yeast
Brettanomyces klausenii or preferred Brett Strains: Added Lallemand Lalvin EC-1118 for bottle preparation
direction
Mill the grain and mash at 158°F (70°C) for 60 minutes, then raise to 168°F (76°C) and mash. Circulate until runoff is clear, then drain into kettle. Sparge and top up as needed to get about 6 gallons (23 liters) of wort, depending on evaporation rate. Boil for 90 minutes, adding hops on a schedule. Cool to 68°F (20°C), aerate, and load with healthy yeast. Allow to rise freely to 70°F (21°C) and ferment at that temperature for about 30 days. Transfer to cleaned, steamed wine barrels or other neutral oak barrels with no residual spirit content. Alternatively, age in glass or stainless. Age for 3-5 months or more and taste until desired. (Optionally, brew batches of multiple ages for blending.) Re-rack, add dry hops for 2-3 days, prime, and bottle into sturdy bottles targeting 3.25 volumes of CO .2Store the bottle on its side in a relatively warm place for 2-3 weeks, then open and enjoy, but be sure to cellar some to savor over time.
Brewer’s notes
water: A small amount of gypsum enhances the hop character.
material: The Allesons vary their grains and hops—and you can too—but they generally favor citrus and tropical hop flavors. Brett. They also use locally sourced grains whenever possible. Oats are key: “We’re trying to add some mouthwatering quality to what is a very dry beer,” says van Wyk.
yeast: Pitching with a Pitching Calculator Brett At a lager-like rate, a 5-gallon (19-liter) batch of this gravity would yield about 460 billion cells. A fresh 3-liter starter would be plenty.
Wood Aging: Alesson aged this beer for 18 months before blending it with younger stock, so you can age it for as long as you like and get the flavor you want.
Bottle Conditioning: Storing bottles on their side will help the carbonation happen quicker. “If it ages too long, the flavors and aromas will deteriorate,” says Van Wyk.
