100% Brett IPA #1 Data and Results

 Notes:

Descriptors: pineapple, tang, pine, light berry, peach

Cloudy coming out of the keg, really pale yellow in color. More body would be nice. As it warms I can start to distinguish the hops from the Brett, but it’s a challenge. Still cloudy after a month in the keg, Brett doesn’t seem to want to fall out of suspension. Absolutely great head retention, sticking to the glass with tight white bubbles. The Brett pineapple smell really comes through quite a bit, it’s kind of a tangy acidic smell/taste. Too bitter, lower the IBUs, seems like the Brett is exaggerating the bitterness. Damn good beer. Gulp.

 

Recipe Specifics:

Type: All Grain Oxygen: 45 seconds Mash Efficiency: 78.00% Target Carbonation: 2.65 Dry Hop as % of Total Hop Build: 47.26%
IBUs: 85.5 Original Gravity: 1.063 Days in Fermenter: 15 Real Attenuation: 88.90% Bitterness to Original Gravity: 1.36
SRM: 3.9 Final Gravity: 1.01 Cold Crash: No Apparent Attenuation: 84.13% Bitterness to Final Gravity: 8.55
Boil Minutes: 60 ABV: 7.00% Mash pH: N/A Total Grams Hops Used: 347 Dry Hops in Keg: Yes
Starter: Yes Batch Size: 5 Final Beer pH:  Hop Stand as % of Boil: 76.50% Stir During Mash: Yes

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: 51 Hop Aroma Detectability: 4.5 Head Retention: 4 Minerality: 2.5 Pleasing Mouthfeel: 2
Excitement Level: 4.5 Pleasing Hop Aroma: 4 Alcohol Detectability: 3.75 Dryness: 3 Harsh Bitterness: 4
Drinkability: 3.75 Hop Flavor Detectability: 3 Maltiness: 1.5 Sweetness: 4 Pleasing Bitterness: 2.5
Clarity: 1.75 Pleasing Hop Flavor: 4 Tartness:  Mouthfeel Thickness: 2.5 Off Flavors: No
Beer Stability: 4 Head Size: 3 Sourness: 1 Mouthfeel Softness: 2.5

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 4.5 Spicy/Peppery: 0 Tropical Fruit: 4 Orange: 0 Pear: 0 Grapefruit: 2 Bubblegum: 0 Coriander: 0
Citrus: 3 Tobacco/Earthy: 0 Pine: 2.5 Cherry: 0 Cocoa: 0 Resin: 0 Vanilla: 0 Brett Funk: 2
Stone Fruit: 3.75 Woody/Cedar: 0 Grassy: 0 Melon: 2 Banana: 0 Dank: 0 Tea: 0 Brett Fruitiness: 3.75
Floral: 2 Herbal: 2 Berry: 3.5 Apple: 0 Pineapple: 3.75 Onion/Garlic: 0 Licorice: 0

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 242.7 Total Hardness: 344
Gypsum (gram/gallon): 1.15 Calcium Chloride (gram/gallon): 0.5 Total Bicarbonate: 16 Total Alkalinity: 13
Epsom Salt (gram/gallon): 0.7 Total Calcium: 107.6 Total Cations: 7.2 Total RA: -74
Sea Salt (gram/gallon): 0 Total Magnesium: 18.2 Total Anions: 7.2 S04:Cl Ratio: 3.6

Mash Profile:

Mashed at 153 for 60 Minutes

Fermentation:

Yeast 1: WLP644 Ounces of Yeast 1 Slurry: Vial Yeast 1 Generation: 1 Yeast 1 Slurry Days Old: N/A
Yeast 2: N/A Ounces of Yeast 2 Slurry: N/A Yeast 2 Generation: N/A Yeast 2 Slurry Days Old: 
Stage 1 Fermentation Temperature: 65 Stage 2 Fermentation Temperature: 70 Stage 3 Fermentation Temperature: N/A Ambient Temperature: No

Dry Hopping:

Dry Hop Temperature: 70 Dry Hop Dose Left in Keg: 2
Dry Hop Dose #1 Days: 5 Dry Hop Dose #2 Days: 0

 

Total Hop Oil/Acid Composition in Beer:

Beta Acids: 4.1 Linalool: 0.66 Humulene: 13.9
Alpha Acids: 12.25 Caryophyllene: 7.11 Geraniol: 0.69
Myrcene: 26.19 Farnesene: 0.21 Other: 22.17

Total Hop Oil/Acid Composition in Boil:

Beta Acids: 3.89 Linalool: 0.62 Humulene: 13.1
Alpha Acids: 11.86 Caryophyllene: 6.48 Geraniol: 0.81
Myrcene: 7.6 Farnesene: 0.22 Other: 23.47

Total Hop Oil/Acid Composition at Flameout:

Beta Acids:  Linalool:  Humulene: 
Alpha Acids:  Caryophyllene:  Geraniol: 
Myrcene:  Farnesene:  Other: 

Total Hop Oil/Acid Composition in Dry Hop:

Beta Acids: 4.341 Linalool: 0.708 Humulene: 14.793
Alpha Acids: 12.683 Caryophyllene: 7.809 Geraniol: 0.56
Myrcene: 46.935 Farnesene: 0.199 Other: 20.717

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