Brettanomyces IPA

Inspired by the Mad Fermentationist Brett IPA and after a discussion with the brewer from Chocolate City, who suggested the Apollo hops, I made my second India Pale Ale using the Brettanomyces Trois yeast from Wyeast (Wyeast 5526).

After pouring the first pint, I am happy enough with it to share it here.  It’s tart and complex with pungent citrus and tropical fruit from the hops blending with the Brett character.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
10.5 gal 60 min 62.6 IBUs 3.7 SRM 1.061 SG 1.017 SG 5.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Specialty Beer 23 A 1.03 - 1.11 1.006 - 1.024 5 - 70 5 - 50 1.8 - 3 2.5 - 12 %

Fermentables

Name Amount %
Pilsner (2 Row) 19 lbs 73.08
Wheat Malt, Ger 6 lbs 23.08
Cara-Pils/Dextrine 1 lbs 3.85

Hops

Name Amount Time Use Form Alpha %
Citra 2 oz 60 min First Wort Pellet 12
Apollo 2 oz 5 min Boil Pellet 17
Citra 2 oz 5 min Boil Pellet 12
Apollo 2 oz 2 min Boil Pellet 17
Citra 2 oz 0 min Boil Pellet 12
Apollo 4 oz 4 days Dry Hop Pellet 17
Citra 2 oz 4 days Dry Hop Pellet 12

Yeast

Name Lab Attenuation Temperature
Brettanomyces Bruxellensis Trois (WLP644) White Labs 70% 65°F - 72°F

Notes

primary temperature rose as high as 80F early on
kegged to secondary after two weeks in primary
dry hopped in secondary beginning Sept. 18, 2013


Original recipe called for the following hopping schedule:
5 ml HopShot (Extract) @ 60 min.
1.50 oz. Centennial (Pellet, 8.50% AA) @ 60 min.
2.00 oz. Centennial Pellet (Pellet, 8.50% AA) @ 0 min.
1.00 oz. Citra (Whole, 10.00% AA) @ 0 min.
1.00 oz. Chinook (Whole, 13.00% AA) @ Hop-Back
1.00 oz. Citra (Whole, 10.00% AA) @ Hop-Back
2.50 oz. Citra (Whole, 10.00% AA) @ Dry Hop
1.50 oz. Centennial (Pellet, 8.50% AA) @ Dry Hop
1.00 oz. Chinook (Whole, 13.00% AA) @ Dry Hop
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