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Suregork Loves Beer

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Homebrew: Bret, you’ve got it going on – 100% Brett B IPA

| 5 Comments

Another brewday behind, and today it was time to brew a small batch of an American IPA hopped with Nelson Sauvin and Galaxy, and fermented with Brettanomyces bruxellensis Trois (WLP 644). The brewday was very smooth, and am already very eager to taste the results, as the wort was tasting fantastic, and even the yeast starter was drinkable. Hoping to get a fruit bomb, as many have reported that using this strain as the primary fermenter results in pineapple and passion fruit aromas, while the hops should lend their share as well. Hit a gravity of 1.064 (16.2 brix), so guessing this will end up at 6-7% ABV depending on how dry this ferments. I tried using a quite high mash temperature (68° C) and some oats in the mash, as the yeast strain is quite attenuative and it produces no glycerol, which results in a thinner body and mouthfeel. It will be really interesting to taste the results! Recipe below:

 

Recipe: Bret, you've got it going on
Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 18.5 l
Post Boil Volume: 16.5 l
Batch Size (fermenter): 11.50 l   
Bottling Volume: 9.50 l
Estimated OG: 1.065 SG
Estimated Color: 15.0 EBC
Estimated IBU: 56.2 IBUs
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt           Name                                     Type    #  %/IBU         
3.85 g        Calcium Chloride (Mash 60.0 mins)        Water A 1  -             
2.40 g        Gypsum (Calcium Sulfate) (Mash 60.0 mins Water A 2  -             
1.00 g        Epsom Salt (MgSO4) (Mash 60.0 mins)      Water A 3  -             
0.60 g        Salt (Mash 60.0 mins)                    Water A 4  -             

2.700 kg      Pale Malt, Maris Otter (Thomas Fawcett)  Grain   5  73.0 %        
0.400 kg      Munich (20.0 EBC)                        Grain   6  10.8 %        
0.400 kg      Oats, Flaked (2.0 EBC)                   Grain   7  10.8 %        
0.200 kg      Caramel/Crystal Malt - 40L (78.8 EBC)    Grain   8  5.4 %         

5.00 g        Galaxy [14.00 %] - First Wort 60.0 min   Hop     9  11.5 IBUs     
5.00 g        Nelson Sauvin [12.00 %] - First Wort 60. Hop     10 9.9 IBUs      
10.00 g       Galaxy [14.00 %] - Boil 15.0 min         Hop     11 10.4 IBUs     
10.00 g       Nelson Sauvin [12.00 %] - Boil 15.0 min  Hop     12 8.9 IBUs      
20.00 g       Galaxy [14.00 %] - Boil 5.0 min          Hop     13 8.4 IBUs      
20.00 g       Nelson Sauvin [12.00 %] - Boil 5.0 min   Hop     14 7.2 IBUs      
20.00 g       Galaxy [14.00 %] - Aroma Steep 30.0 min  Hop     15 0.0 IBUs      
20.00 g       Nelson Sauvin [12.00 %] - Aroma Steep 30 Hop     16 0.0 IBUs      

1.0 pkg       Brettanomyces Bruxellensis Trois (White  Yeast   17  -             

45.00 g       Galaxy [14.00 %] - Dry Hop 0.0 Days      Hop     18 0.0 IBUs      
45.00 g       Nelson Sauvin [12.00 %] - Dry Hop 0.0 Da Hop     19 0.0 IBUs      
									

5 Comments

  1. What a surprise, I just brewed an all-brett hop monster today as well! But with an old Wyeast B. claussenii strain, and with columbus and nugget. Too bad I couldn’t get the trois strain anywhere, but this old claussenii is probably quite close.

    Nice to see that I’m not the only freak in Finland who plays with brett.

    • Nice! This is the first time I’m brewing with Brett and am really looking forward to trying the results. Maybe we can arrange a trade when the beers are bottled :)

  2. Pingback: Suregork Loves Beer » Blog Archive » Homebrew: Bottling Bret, you’ve got it going on – 100% Brett B IPA

  3. Great, the trade would be nice, I’ve got a plenty of other all-bretts too. If you are intrested, you can contact me by email or by kotiolut.com forum private message.

    • Looking forward to tasting some all-bretts! I’ll contact you when I’ve tried a bottle in a couple of weeks and am sure it is drinkable 😉

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