100% Brettanomyces IPA #2
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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