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Homebrew: Plans for a 100% Brett B IPA


Bret you've got it going on

After reading some threads across the web on White Lab’s new WLP644 Brettanomyces bruxellensis Trois strain, I really want to try brewing a fruity IPA with it. White Labs describe the strain in the following way:

WLP644 Brettanomyces bruxellensis Trois
This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.
Optimal Temp: 70-85F
Flocculation: Low
Attenuation: 85%+
Alcohol Tolerance: Medium-High

Reports on the web say that when used as the primary fermentation strain, the yeast gives off lots of tropical fruit aroma, drawing to tones of mango, guava, pineapple, and orange. This would probably compliment well with some fruity hops, such as Citra and Nelson Sauvin. There are commercially brewed Brett IPAs available (e.g. Ithaca Super Friends IPA and Anchorage Galaxy White IPA), but it would unfortunately be impossible for me to get my hands on one here in Finland. I have never brewed with Brettanomyces before, and have only tasted a couple of commercial Brett beers, so this will probably be an interesting and exciting experiment. I plan on brewing a 10 liter IPA batch and a 5 liter Brett Blonde batch (to get a better impression of what the yeast brings to beers) from the same mash, and splitting a 1.5 liter starter of the WLP644 between them. The grain bill will consist of 10% munich for some maltiness and 10% flaked oats for improved body, and I will be mashing quite high to prevent the beers from fermenting too dry. I haven’t planned the Blonde recipe yet, but the IPA recipe is presented below. I will be naming the beers after Bret McKenzie from Flight of the Conchords (because of the Brett yeast and the New Zealand hop), and the IPA will probably be called ‘Bret you’ve got it going on’.

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

Recipe Specifications
Boil Size: 18.12 l
Post Boil Volume: 16.12 l
Batch Size (fermenter): 11.00 l   
Bottling Volume: 9.00 l
Estimated OG: 1.063 SG
Estimated Color: 14.4 EBC
Estimated IBU: 54.8 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 91.6 %
Boil Time: 60 Minutes

Amt         Name                                     Type        #      %/IBU         
2.600 kg    Pale Ale (2-row) (6.0 EBC)               Grain       1      74.8 %        
0.350 kg    Munich (20.0 EBC)                        Grain       2      10.1 %        
0.350 kg    Oats, Flaked (2.0 EBC)                   Grain       3      10.1 %        
0.175 kg    Caramel/Crystal Malt - 40L (78.8 EBC)    Grain       4      5.0 %         
5.00 g      Citra [12.00 %] - First Wort 60.0 min    Hop         5      10.4 IBUs     
5.00 g      Nelson Sauvin [12.00 %] - First Wort 60. Hop         6      10.4 IBUs     
10.00 g     Citra [12.00 %] - Boil 15.0 min          Hop         7      9.4 IBUs      
10.00 g     Nelson Sauvin [12.00 %] - Boil 15.0 min  Hop         8      9.4 IBUs      
20.00 g     Citra [12.00 %] - Boil 5.0 min           Hop         9      7.6 IBUs      
20.00 g     Nelson Sauvin [12.00 %] - Boil 5.0 min   Hop         10     7.6 IBUs      
20.00 g     Citra [12.00 %] - Aroma Steep 30.0 min   Hop         11     0.0 IBUs      
20.00 g     Nelson Sauvin [12.00 %] - Aroma Steep 30 Hop         12     0.0 IBUs      
1.0 pkg     Brettanomyces Bruxellensis Trois (White  Yeast       13     -             
45.00 g     Citra [12.00 %] - Dry Hop 0.0 Days       Hop         14     0.0 IBUs      
45.00 g     Nelson Sauvin [12.00 %] - Dry Hop 0.0 Da Hop         15     0.0 IBUs      

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