Thoughts on adding Brett C to this base beer?
Not sure what, ( if any), style this ale falls under, but then again, who cares?
So yesterday I made this:
90 min boil
2#'s munich 10l
1# flaked rye
1# flaked barley
1# rye malt
60 min - 1oz Brewers Gold @ 9.9AA
15 min - 1/2 Bramling Cross @ 6.3AA
5 min - 1/2 Bramling Cross @ 6.3AA
mashed higher than I usually do at 152 for 90
split batch sparge 158 for 20 and 10min's respectively.
Curious to get some input on adding brett to this once it's down around 1.020. I'm fermenting at room temps, (65ish-f), but can apply a heating pad if need be.
My concern is that the IBU's are a bit high for a beer with brett, but the fact that I mashed a tad higher is encouraging me to go ahead and pitch some.
Has anyone had experience adding brett in this manner to a relatively bitter beer?
Also curious to hear what type of brett folks think might go well with this base, if any.