100% Brett IPA

All Grain Recipe

Submitted By: Michel (Shared)
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Brewer: Michel
Batch Size: 5.81 galStyle: American IPA (14B)
Boil Size: 7.67 galStyle Guide: BJCP 2008
Color: 4.5 SRMEquipment: Turkey fryers and Colman cooler
Bitterness: 42.3 IBUsBoil Time: 60 min
Est OG: 1.057 (14.2° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.030 SG (7.5° P)Fermentation: Ale, Two Stage
ABV: 3.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
0.95 ml Lactic Acid (Mash 60 min) Misc 1
0.80 ml Lactic Acid (Mash 60 min) Misc 2
7 lbs 12.27 oz Canadian 2 Row (1.8 SRM) Grain 3
3 lbs 12.25 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 4
1 lbs 0.63 oz Carahell (10.0 SRM) Grain 5
0.06 oz Nugget [13.2%] - Boil 60 min Hops 6
0.04 oz Columbus (Tomahawk) [15.8%] - Boil 60 min Hops 7
0.50 tbsp Irish Moss (Boil 10 min) Misc 8
1.54 oz Columbus (Tomahawk) [15.8%] - Steep 30 min Hops 9
1.34 oz Cascade [6.4%] - Steep 30 min Hops 10
0.58 Campden Tablet (Boil 0 min) Misc 11
1.2 pkgs Brettanomyces Bruxellensis Trois (White Labs #WLP644) Yeast 12
0.50 tsp Yeast Nutrient (Primary 3 days) Misc 13
2.29 oz Amarillo [8.4%] - Dry Hop 7 days Hops 14
2.29 oz Citra [13.7%] - Dry Hop 7 days Hops 15

Notes

Based on the recipe "Cairn 100% Brett IPA" in BYO May-June 2014 Vol 20, NO 3 p. 74 Acidified water to a pH of 5.4 2014-06-23: SG 1.008 2014-07-08: FG 1.006 Dry hoped with each of 64g of Amerilo and Citra. 2014-07-13: FG 1.006, Gelatine and crash cool at 5C. 2014-07-24: Bottled the beer. Sample tasted slight spicy, herbal, some grapefruit. Very tasty. Primed to 2.0 Co2/vol with 3 oz of priming sugar.

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