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
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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:
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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
October 20, 2012 at 8:03 pm
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.
October 21, 2012 at 6:13 pm
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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November 13, 2012 at 8:18 am
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.
November 14, 2012 at 6:12 pm
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 😉
May 24, 2018 at 9:20 pm
This yeast is now known to be Sacc.
May 25, 2018 at 10:25 am
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.