RBC Collab Brett IPA

All Grain Recipe

Submitted By: TheKiwi (Shared)
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Brewer: Brett Jones
Batch Size: 6.90 galStyle: American IPA (14B)
Boil Size: 9.38 galStyle Guide: BJCP 2008
Color: 7.2 SRMEquipment: Warrior Brew 6/1/14
Bitterness: 40.3 IBUsBoil Time: 90 min
Est OG: 1.054 (13.4° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.007 SG (1.9° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 40.0

Amount Name Type #
11 lbs 0.37 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 1.64 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2
1 lbs 1.64 oz Munich Malt (9.0 SRM) Grain 3
0.99 oz Cascade [5.5%] - Boil 30 min Hops 4
0.99 oz Warrior [15.0%] - Boil 30 min Hops 5
2 pkgs Brettanomyces Lambicus (White Labs #WLP653) Yeast 6
1 pkgs French Saison (Wyeast Labs #3711) Yeast 7
1 pkgs Brettanomyces Bruxellensis (Wyeast Labs #5112) Yeast 8


Wort from RBC was supposed to be 7 SRM 40 IBU 1062 OG Bittery Warrior/Cascade Hops 150'F (65C) Mash So using these parameters, I estimated an approximate recipe which might yield those parameters. Didn't realise that WLP wild yeasts only had 3 billion cells per vial. Even with the large starter I did, it would not even come close to the pitching quantities required. Brett' needs multiple stepped starters to produce the required pitch qty. The lower pitch rate will eventually ferment all the wort, but it could take months at the puny amounts in the vials. And also not happy as the wild yeast vials are more expensive than regular ones!! Preliminary research showed that Wyeast "Activator" packs ALL had 100 billion cells. Even saw an Activator pack for the 5112 Brett B. on an English web site that showed 100b cells. HOWEVER, they too have sold out and are no longer doing "Activator" packs for wild yeast so they too are only c.3b cells. LAME!! So no amount of vials or wild yeast packs would even come close to fermenting that wort so I begrudgingly bought a pack of Sacch' yeast to do the heavy lifting and pitched it straight from the Activator pack. Also got an extra Brett B from Wyeast (5112) and added it to the 2 vials in the starter right before pitching. No idea how much the starter had grown in the 24 hours since it was started. There didn't look to be a great deal of yeast activity in the Erlenmeyer.