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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