100% Brettanomyces IPA #2

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Recipe Specifics:

Type: All Grain
SRM: 3.4
IBUS: 71.1
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 75.00 %

Notes:

Turns out this wasn’t Brett all along!

No temperature control at all on this one, fermented at room temperature, averaged 77-80

This beer spent 49 days in a keg at 80 degrees prior to dry hopping, I was waiting for space in the keezer. I was a little surprised to see that the Brett didn’t go any lower than 1.010 during this time. So far, unless it’s a mixed fermentation Brett seems to act like saccharomyces in terms of finishing gravity.

Prepare yourself for a beer volcano when putting in the second dry hop does on a beer that’s been in a closed keg for this long.

Final Numbers:

Original Gravity: 1.051
Final Gravity: 1.010
ABV: 5.4%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 45 Seconds Pure Oxygen

Water Profile:

 

Amt Name Type # %/IBU
4.80 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1
2.90 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2
2.10 g Calcium Chloride (Mash 60.0 mins) Water Agent 3
5.20 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 8
3.20 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 9
2.30 g Calcium Chloride (Boil 60.0 mins) Water Agent 10

 

R/O 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 152.0 F for 60 Minutes

Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (1.8 SRM) Grain 4 88.9 %
12.0 oz Flaked Quinoa (1.6 SRM) Grain 5 6.7 %
8.0 oz Cara-Pils/Dextrine (1.3 SRM) Grain 6 4.4 %

Boil Ingredients:

Amt Name Type # %/IBU
15.00 g Columbus (Tomahawk) [14.00 %] – Boil 60.0 min Hop 7 30.4 IBUs
5.20 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 8
3.20 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 9
2.30 g Calcium Chloride (Boil 60.0 mins) Water Agent 10
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 11
10.00 g Chinook [13.00 %] – Boil 15.0 min Hop 12 5.0 IBUs
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 13
56.00 g Centennial [10.00 %] – Boil 10.0 min Hop 14 16.2 IBUs
56.00 g Citra [12.00 %] – Boil 10.0 min Hop 15 19.5 IBUs

Fermentation:

Starter: No

Yeast: WLP644 Brettanomyces Bruxellensis Trois

Temperature: Ambient 77-80 F Average

Dry Hopping:

First dose 56 grams Galaxy for 4 days at 79 F

Second Dose 56 more grams of Galaxy for 1 day at 79 F then into the keezer without removing dry hops

Amt Name Type # %/IBU
112.00 g Galaxy [14.00 %] – Dry Hop 0.0 Days Hop 17 0.0 IBUs

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