100% Brettanomyces IPA Results

Recipe

 

 

%

Dry Hop as Percentage of Total Hop Build

%

Keg Hops As Percentage of Dry Hop

%

Hop Stand As Percentage of Boil Additions

Total Hop Oils

Adjusted Myrcene Linalool Caryophyllene Farnesene Humulene Geraniol Other Co-Humulone Beta Acids Alpha Acids
26.188 0.661 7.106 0.211 13.898 0.691 22.17 24.46 4.102 12.251

Hop Oils in Boil/Whirlpool

Adjusted Myrcene Linalool Caryophyllene Farnesene Humulene Geraniol Other Co-Humulone Beta Acids Alpha Acids
7.595 0.619 6.476 0.222 13.097 0.808 23.472 29.134 3.888 11.863

Hop Oils in Dry Hop

Adjusted Myrcene Linalool Caryophyllene Farnesene Humulene Geraniol Other Co-Humulone Beta Acids Alpha Acids
46.935 0.708 7.809 0.199 14.793 0.56 20.717 19.244 4.341 12.683

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.

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