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:
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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 🙂
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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 😉
This yeast is now known to be Sacc.
Hi Alex! Thanks for your comment! I am fully aware that WLP644 is a Saccharomyces strain, and even showed it myself a couple of years back: http://beer.suregork.com/?p=3598. Will need to update this old post.