100% Brettanomyces Belgian Specialty Ale NHC08

Category 16: Belgian and French Ale

2008 AHA National Homebrew Competition Gold Medal

Sponsored by S.A. Bieres de Chimay c/o Manneken-Brussel Imports
Kevin Cosentino, Raleigh, NC, Belgian Specialty Ale
"100% Brettanomyces"

Belgian Specialty Ale

Ingredients for 6 U.S. gallons (22.71 liters)

11.5    lb (5.22 kg) Weyermann pilsner malt

1.0       lb (0.45 kg) Weyermann Vienna malt

1.0       lb (0.45 kg) Weyermann acidulated malt

0.5       lb (227 g) Weyermann malted wheat

2.0       oz (57 g) Hersbrucker pellet hops (60 min.)

0.25    oz (7 g) Styrian Goldings pellet hops (2 min.)

Wyeast B. bruxellensis (3 qt starter)

Wyeast B. lambicus (1 qt starter)

1          tsp diammonium phosphate for yeast nutrient (4.9 mL)

0.75    cup corn sugar per 5 gallons to prime

1          tablet Whirlfloc

Original Specific Gravity: 1.055

Final Specific Gravity: 1.003

Boiling Time: 90 min

Primary Fermentation: 45 days at 65° F (18° C) in glass

Directions

Mash at 148° F (64° C) for 60-90 minutes (until conversion is complete). Mash out at 168° F (76°C) for 15 minutes.  After boil, chill to 65 F, and hit it with about 30 seconds of oxygen.  Hold beer temperature at 65° F for the rest of fermentation.

Judges' Comments

"Bready malt with barnyard Brett character. Finishes bone dry with some lingering bitterness. A really nice Brett beer. Nice barnyard with hints of pineapple."

"Nice balance, classic Brett character, grainy malt backbone, spicy hops complement. All that is good about Brett, with no negatives to mar it."

"Musty, tangy, very interesting. Orval-like hoppiness. I love the aroma."