Not Brett IPA with Simcoe and Centennial

Recipe Specifics:

Type: All Grain
SRM: 3.9
IBUS: 65.1
Batch Size: 6.25 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Mash pH: 5.2

Notes:

Just not pumped about this beer. It’s getting better the longer it sits in the keg however. At first it was almost like it wasn’t dry hopped at all and the pineapple taste I remember from previous batches with WLP644 just isn’t prominent. Pherhaps this has something to do with how old the yeast was. Strangely, it kind of reminds me of a small batch I tried once with nothing but a packet of Bell’s Saison yeast. The longer the hops sit the more I’m smelling the simcoe, but it’s low. Not much hop flavor in this beer at all. It’s has a touch of alcohol burn in the aftertaste. Remained cloudy for most of the time in the keg. Overall, a decent beer to have around, but not one I’d buy or brag about.

Final Numbers:

Original Gravity: 1.056
Final Gravity: 1.010
ABV: 6.0%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 40 Seconds Pure Oxygen
Final Beer pH: 3.79

Water Profile:

I used R/O for this batch, but I forgot to take note on the water profile. If I had to guess it was likely around 1.15 grams of gypsum per gallon and 0.5 grams calcium chloride per gallon.

Mash/Grain Profile:

Mash at 158.0 F for 60 Minutes

Amt	Name	Type	#	%/IBU
11 lbs	Organic 2-Row (2.0 SRM)	Grain	3	79.1 %
2 lbs 8.0 oz	Oats, Flaked (1.0 SRM)	Grain	4	18.0 %
6.4 oz	Acid Malt (3.0 SRM)	Grain	5	2.9 %

Boil Ingredients:

Amt	Name	Type	#	%/IBU
20.00 g	Experimental Pine Fruit [18.50 %] – Boil 60.0 min	Hop	6	51.4 IBUs
4.90 g	Gypsum (Calcium Sulfate) (Boil 60.0 mins)	Water Agent	7	–
2.10 g	Calcium Chloride (Boil 60.0 mins)	Water Agent	8	–
20.00 g	Experimental Pine Fruit [18.50 %] – Boil 15.0 min	Hop	9	13.7 IBUs

Fermentation:

Starter: Yes, night before

Yeast: 3.5 ounces of WLP644 Brettanomyces Bruxellensis Trois 3rd generation 395 days old!

Temperature: Ambient 68F for 14 days

Dry Hopping:

All hops put in a bag and into keg prior to filling, purged keg and transferred beer on top. Keg was left at room temperature for 2 days then into keezer, never removing hops.

Amt	Name	Type	#	%/IBU
56.00 g	Simcoe [13.00 %] – Dry Hop 0.0 Days	Hop	10	0.0 IBUs
28.00 g	Centennial [10.00 %] – Dry Hop 0.0 Days	Hop	11	0.0 IBUs