July comp and it's freestyle!

[strange-steve]

Thanks @stigman and well done to @Ajhutch, I had the pleasure of trying that beer and it was indeed a belter

 

[dave_77]

Thanks for judging @stigman , congratulations @Ajhutch, from the description sounds like an interesting beer

 

[Cowman]

Well done @Ajhutch and cheers @stigman

 

[Ajhutch]

Wow, I’m really pleased and incredibly surprised! Thanks @stigman for a Herculean judging effort and to everyone for entering. It sounded like there were some really interesting and quality beers. Pink beer for the win!

 

[stigman]

Wow, I’m really pleased and incredibly surprised! Thanks @stigman for a Herculean judging effort and to everyone for entering. It sounded like there were some really interesting and quality beers. Pink beer for the win!

Don't thank me thank my liver as promised I'll sort you a prize a soon as I can, send me a pm with your address

 

[Pennine]

congrats all! @stigman do you have a list of all the styles submitted by chance? very curious to see what's submitted for these.

 

[Ajhutch]

congrats all! @stigman do you have a list of all the styles submitted by chance? very curious to see what's submitted for these.

This would be great

 

[samale]

This would be great

Could you post your recipe if you don't mind sharing

 

[Mrhandsome]

Good job everyone!

Can't wait for my feedback.

 

[RichardM]

Thanks very much @stigman and well done to @Ajhutch I'm looking forward to seeing some feedback on my entry.

 

[phildo79]

Thanks very much @stigman and well done to @Ajhutch I'm looking forward to seeing some feedback on my entry.

Ditto.

 

[Pennine]

Could you post your recipe if you don't mind sharing

seconded!

 

[stigman]

I'll get started with everyone's feedback tonight hopefully.

 

[Ajhutch]

Brett Hibiscus Ale. Brewed in May 2019.

Recipe for 15 litres:

2 kg Pilsner malt
1.5kg torrified wheat

Mashed at 64C for 90 mins

15 IBU of Magnum at 60 mins
200g of maltodextrin at 5 mins
20g of Bramling Cross at flameout

OG 1.042

Fermented with WLP648 Brett Trois Vrai.

Primary in a bucket for one month. At that stage it was around 1.010 and really fruity, lots of pear which I think are esters from this Brett and gooseberry which i think is Bramling Cross.

Some of the batch went onto lychee purée for a month, which was a lovely beer I drank young last summer.

For 4.5L of this one it had 50g of dried hibiscus flowers in a DJ for 4 months. That extended contact time would probably extract tannin which would be unfavourable in a normal sacc beer but that’s good food for Brett. Then into another DJ off the flowers to clear. Bottled at 11 months old with 2.5-3 vols. Bottled conditioned.

At six weeks after bottling it was quite fruity and a little tart, the Brett is still changing and asserting itself and funk is developing in the bottle, it’s currently 3 months since bottling and 14 months since brewday. I like this beer, the fruitiness from the hibiscus and the funk from the Brett balance each other nicely. I’ll probably do a bigger batch sometime.

 

[Pennine]

Brett Hibiscus Ale. Brewed in May 2019.

Recipe for 15 litres:

2 kg Pilsner malt
1.5kg torrified wheat

Mashed at 64C for 90 mins

15 IBU of Magnum at 60 mins
200g of maltodextrin at 5 mins
20g of Bramling Cross at flameout

OG 1.042

Fermented with WLP648 Brett Trois Vrai.

Primary in a bucket for one month. At that stage it was around 1.010 and really fruity, lots of pear which I think are esters from this Brett and gooseberry which i think is Bramling Cross.

Some of the batch went onto lychee purée for a month, which was a lovely beer I drank young last summer.

For 4.5L of this one it had 50g of dried hibiscus flowers in a DJ for 4 months. That extended contact time would probably extract tannin which would be unfavourable in a normal sacc beer but that’s good food for Brett. Then into another DJ off the flowers to clear. Bottled at 11 months old with 2.5-3 vols. Bottled conditioned.

At six weeks after bottling it was quite fruity and a little tart, the Brett is still changing and asserting itself and funk is developing in the bottle, it’s currently 3 months since bottling and 14 months since brewday. I like this beer, the fruitiness from the hibiscus and the funk from the Brett balance each other nicely. I’ll probably do a bigger batch sometime.

I find that sour brewers display such an amazing amount of restraint, a trait I do not seem to have as that thing would be long gone in my house a month or two at the most after bottling. maybe faster if it's a good one too.

thanks for posting. looking forward to reading about that yeast.

 

[Ajhutch]

I find that sour brewers display such an amazing amount of restraint, a trait I do not seem to have as that thing would be long gone in my house a month or two at the most after bottling. maybe faster if it's a good one too.

thanks for posting. looking forward to reading about that yeast.

For “restraint” read “laziness”! Sour beers are great for people who hate bottling and will find any excuse to put it off! Holding off once bottled is harder I’ll grant you.

I can’t say enough good things about the yeast. You could brew an ipa with it and bottle it young, with some fruity characteristics, or you can age it and get the funk. I’m sure it would also be great in a blend.

 

[dave_77]

Brett Hibiscus Ale. Brewed in May 2019.

Recipe for 15 litres:

2 kg Pilsner malt
1.5kg torrified wheat

Mashed at 64C for 90 mins

15 IBU of Magnum at 60 mins
200g of maltodextrin at 5 mins
20g of Bramling Cross at flameout

OG 1.042

Fermented with WLP648 Brett Trois Vrai.

Primary in a bucket for one month. At that stage it was around 1.010 and really fruity, lots of pear which I think are esters from this Brett and gooseberry which i think is Bramling Cross.

Some of the batch went onto lychee purée for a month, which was a lovely beer I drank young last summer.

For 4.5L of this one it had 50g of dried hibiscus flowers in a DJ for 4 months. That extended contact time would probably extract tannin which would be unfavourable in a normal sacc beer but that’s good food for Brett. Then into another DJ off the flowers to clear. Bottled at 11 months old with 2.5-3 vols. Bottled conditioned.

At six weeks after bottling it was quite fruity and a little tart, the Brett is still changing and asserting itself and funk is developing in the bottle, it’s currently 3 months since bottling and 14 months since brewday. I like this beer, the fruitiness from the hibiscus and the funk from the Brett balance each other nicely. I’ll probably do a bigger batch sometime.

Very interesting..good work

 

[phildo79]

More patience than I would have. I once waited 9 months on a beer, only for it to turn out to be shyte. Never again!

 

[stigman]

Here's a list of all the beers I had the pleasure of sampling
Raspberry berliner weisse
Bretted Golden ale/hibiscus
Hoppy saison
Vienna lager
Trappist single
Neipa
Kolsch
G Hugh's Belgian pale
Saison
Belgian ipa (orval)
Farmhouse ale
Belgian blonde
Weizenbock
Mango hibiscus sour
Belgian ipa
Hibiscus ipa
Dipa
Imperial stout
Now I'll try and send some feedback out

 

[samale]

That's a great selection of beer.