Blond Ale with Brett Recipe and Process Check
My next brew will be my 50th and I'm planning something with Brett B., which will be the first time I've done anything w/ Brett. I'd like to do a Belgian Blond with Brett in the secondary. I really like the combination of hops and Brett in Orval and was thinking something along similar lines except in a pale beer.
Here's the recipe I've worked out for a 12 gallon batch:
EKG ~30 IBU
1oz EKG 15 min
1oz Saaz 15 min
1oz EKG 0 min
1oz Saaz 0 min
The fermentation will be split between the WYeast Bastogne/Ardennes (whatever it's called) and WLP 530 both with restrained fermentation temps. After that, I'll rack to kegs and add 1/2 pack of Wyeast Brett B. to each to secondary at around 60-65 for a few months.
I'd really appreciate any contributions from you all with more experience doing these beers than me. My main questions relate to the acid malt and the hops. Has anyone ever used something like this hop blend before? I'm trying for a Styrian Goldings (which I've never brewed with) type effect by other means based on what I have around. Some mix of spicy and earthy.
Do you think the acid malt will contribute anything positive to the beer? What about the quantity I'm using? It's not an issue of pH as I can control that by other means. However, I've seen a lot of recipes with that ingredient and reports of better ester formation in the presence of lactic acid. That being said, I don't really intend for this to be a super tart beer. The brewer at Ithaca told me that they use ~10% in Brute but that seems like a bit more than I'd like to use here.
I'd appreciate anyone's thoughts. Oh, has anyone ever split a batch between Orval dregs and Wyeast Brett B.? I was thinking of splitting each ferment into 2 kegs and doing that.