So this is the 3rd iteration of the Brett IPA I first
brewed in August of 2014 using WLP 644. Since then, those rascally
microbiologists have discovered that WLP 644 is not in fact a type of
brettanomyces but rather "Saccharomyces 'bruxellensis' Trois".
Regardless, the last two brews of this beer were some of my best IPAs,
so I've decided to brew it again, this time with a full 5-gallon batch,
and, continuing the slight tweaks, using Lemondrop Hops instead of
Cascade.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Trois IPA
Style: American IPA
TYPE: All Grain
TYPE: All Grain
Recipe Specifications
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Boil Size: 6.88 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.11 gal
Estimated OG: 1.062 SG
Estimated Color: 6.0 SRM
Estimated IBU: 49.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
5.25 gal Boston, MA Water 1 -
7.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4 86.3 %
12.0 oz Munich Malt (9.0 SRM) Grain 5 5.9 %
8.0 oz Victory Malt (25.0 SRM) Grain 6 3.9 %
8.0 oz White Wheat Malt (2.4 SRM) Grain 7 3.9 %
0.50 oz Magnum [12.20 %] - First Wort 60.0 min Hop 8 22.3 IBUs
1.00 oz Centennial [10.00 %] - Boil 10.0 min Hop 9 12.1 IBUs
1.00 oz Lemon Drop [4.60 %] - Boil 10.0 min Hop 10 5.5 IBUs
1.00 oz Centennial [10.00 %] - Boil 5.0 min Hop 11 6.6 IBUs
1.00 oz Lemon Drop [4.60 %] - Boil 5.0 min Hop 12 3.1 IBUs
2.00 oz Nelson Sauvin [12.00 %] - Steep/Whirlpoo Hop 13 0.0 IBUs
1.0 pkg WLP 644 Yeast 14 -
1.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
1.00 oz Lemon Drop [4.60 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
1.00 oz Nelson Sauvin [12.00 %] - Dry Hop 1.0 Da Hop 17 0.0 IBUs
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12 lbs 12.0 oz
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Name Description Step Temperat Step Time
Mash In Add 19.94 qt of water at 161.3 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 4.42gal) of 168.0 F water
Notes:
After flame out and addition of Whirlpool hops, recirculate using March pump, allowing to whirlpool for 5 minutes at ~210F. Then cool to 180F and allow to whirlpool at 180F - 160F for 30 minutes. Apply gentle heat if needed to prevent it sinking too fast to 160F.
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2/10/16 - Made starter with 60g of DME, 1100 ml water, yeast nutrients and a little bit of leftover Citra hops.
After
whirlpool and cooling, racked to 6 gallon fermenter, leaving most of the hop gunk.
Wort at ~90F. Set in 65F ambient to cool. Pitched most of the starter a
few hours later after oxygenating for 20 seconds. With starter, 5.5
gallons in fermenter.
2/14/16, 2pm. Good krausen going.
2/15/16, 5pm. Very active fermentation. Constant airlock bubbling.
2/20/16, added dry hops directly into primary vessel. Fermentation appeared complete. Moved vessel to 70F ambient.
2/27/16, crash cooled. Will keg tomorrow.
2/20/16, added dry hops directly into primary vessel. Fermentation appeared complete. Moved vessel to 70F ambient.
2/27/16, crash cooled. Will keg tomorrow.
