Urban Knaves of Grain (UKG)

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 Post subject: 100% Brett IPA
PostPosted: Fri Oct 31, 2014 8:17 am 
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Joined: Tue Oct 28, 2014 9:22 am
Posts: 58
Location: Quantum Leap Brewery
Brett Trois IPA
American IPA
Type: All Grain
Date: 3/6/2013
Batch Size: 11.00 gal
Brewer: Jay The Brewmeister
Boil Size: 16.08 gal Boil Time: 90 min Equipment: Jays All Grain large
Taste Rating(out of 50): 35.0 Brew house Efficiency: 70.00
Ingredients
Amount Item Type % or IBU
21 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 %
5 lbs Wheat Malt, Ger (2.0 SRM) Grain 17.86 %
2 lbs Vienna Malt (3.5 SRM) Grain 7.14 %
2.00 oz Centennial [10.00 %] (Dry Hop 3 days) Hops -
3.00 oz Citra [12.40 %] (Dry Hop 3 days) Hops -
2.00 oz Centennial [10.00 %] (60 min) Hops 40.7 IBU
2.00 oz Centennial [10.00 %] (15 min) Hops 10.9 IBU
2.00 oz Amarillo Gold [8.50 %] (0 min) (Aroma Hop-Steep) Hops -
2.00 oz Citra [12.40 %] (0 min) (Aroma Hop-Steep) Hops -
2.00 oz Simcoe [13.20 %] (0 min) (Aroma Hop-Steep) Hops -
2.00 oz Centennial [10.00 %] (0 min) (Aroma Hop-Steep) Hops -
1.69 tsp Calcium Chloride (Mash 60.0 min) Misc
3.38 tsp Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
1 Pkgs WLP 644 Brett Trois [Starter 1 gal] Yeast-Ale
Beer Profile:
Est Original Gravity: 1.065 SG
Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.09 % Actual Alcohol by Vol: 7.18 %
Bitterness: 51.6 IBU Calories: 290 cal/pint
Est Color: 4.7 SRM Color: Color
Mash Profile:
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 28.00 lb
Sparge Water: 4.03 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH


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 Post subject: Re: 100% Brett IPA
PostPosted: Fri Oct 31, 2014 8:26 am 
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Joined: Tue Oct 28, 2014 9:22 am
Posts: 58
Location: Quantum Leap Brewery
Note: First off Bett Trois is another isolated strain of Brett B. If can give a lot of funkiness the same as Brett B, but is a great strain for 100% fermentations. This beer produces a lot of tropical fruit esters to go with the big American hops. The tartness and sourness will develop with time and makes for an interesting beer. it also can become very dry and bitter. I like to slow the fermentation down around 1.012 and crash cool and keg. I plan on experimenting with crystal malts and caramunich malts to add some body and residual sweetness. Yeast pitch is key here..big starter for several days and a step up starter is needed..you want to pitch more than an ale and almost at a lager rate..this is what makes the brett strain less stressed to produce the esters and avoid and big funkiness. I have brought this beer to several club meetings and no one has yet to pick out Brett in this beer. temp of fermentation can be 65 to 70 or above. Oxygen can be zero normal oxygen prior to yeast..adding oxygen will actually help develop more tartness and sourness(I add no ixygen when I brew)..this strain produces more lactic acid than some other brett strains. It will remind you almost of a Belgian IPA without the phenolics..kind of like an amped up east coast IPA yeast..

cheers!!! ;)


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