100% Brettanomyces IPA

Taste Results

 

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Hop Oil Information and Taste Metrics

 

 

 

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Recipe Specifics:

Type: All Grain
SRM: 3.9
IBUS: 85.5
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 78.00 %

Notes:

Turns out this wasn’t Brett all along!

The hopstand additions are calculated in BeerSmith as 10 minute additions for IBUs.

WLP644 – White Labs Brettanomyces Bruxellensis Trois, 1 vial in 1 liter starter at room temperature for 5 days then added another liter of wort for another 5 days at room temperature. Removed from stir plate for last 2 days.

Final Numbers:

Original Gravity: 1.063
Final Gravity: 1.010
ABV: 7.0%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 45 Seconds Pure Oxygen

Water Profile:

Amt Name Type # %/IBU
5.80 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1
3.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2
2.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 3
4.60 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 9
2.80 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 10
2.00 g Calcium Chloride (Boil 60.0 mins) Water Agent 11

 

Reverse Osmosis Water Tap Water Gypsum (gram/gal) Epsom Salt (gram/gal) Calcium Chloride (gram/gal)
Yes No 1.15 0.7 0.5

 

Calcium Magnesium Sodium Sulfate Chloride Bicarbonate Cations Anions Total Hardness Alkalinity RA S04/CI Ratio
107.6 18.2 8 242.7 67.8 16 7.2 7.2 344 13 -74 3.6

Mash/Grain Profile:

Mash at 153 F for 60 minutes

Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (1.8 SRM) Grain 4 83.0 %
1 lbs White Wheat Malt (2.4 SRM) Grain 5 7.5 %
12.0 oz Flaked Quinoa (1.6 SRM) Grain 6 5.7 %
8.0 oz Cara-Pils/Dextrine (1.3 SRM) Grain 7 3.8 %

Boil Ingredients:

Amt Name Type # %/IBU
15.00 g Columbus (Tomahawk) [14.00 %] – Boil 60.0 min Hop 8 30.0 IBUs
4.60 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 9
2.80 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 10
2.00 g Calcium Chloride (Boil 60.0 mins) Water Agent 11
28.00 g Centennial [10.00 %] – Boil 15.0 min Hop 12 10.7 IBUs
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 13
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 14
56.00 g Centennial (30 Minute HopStand) [10.00 %] – Boil 0 min Hop 15 16.0 IBUs
56.00 g Chinook (30 Minute HopStand) [13.00 %] – Boil 0 min Hop 16 20.8 IBUs
28.00 g Citra (30 Minute HopStand) [12.00 %] – Boil 0 min Hop 17 8.0 IBUs

Fermentation:

Starter: Yes

Yeast: WLP644 – White Labs Brettanomyces bruxellensis Trois

Temperature: Fermented at 65 degrees for 2 days then bumped to 70 for 13 days

Dry Hopping:

Dry hopped with 56g Simcoe and 28g Citra in a weighted bag with floss for 5 Days at 70 degrees.

Removed the first dose of hops and added 56g Simcoe and 24g Citra purged keg and put in keezer.

Amt Name Type # %/IBU
112.00 g Simcoe [13.00 %] – Dry Hop 0.0 Days Hop 19 0.0 IBUs
44.00 g Citra [12.00 %] – Dry Hop 0.0 Days Hop 20 0.0 IBUs

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