76 replies to this topic

[BlKtRe]

OG: 1.066ish IBU: 85-90

7% Pale

7% C-20 or CM20

7% Wheat

 

I'm going to add around 3% Acid Malt for PH adjustment if needed. 

 

60 Magnum (30ish IBU)

 

Late Hop Blends

15 Amarillo,Simcoe, Mosiac

5 Amarillo,Simcoe, Mosiac

 

Whirlpool/Hopback

Simcoe, Citra

 

Dry

Simcoe, Citra

 

Brett Trios 

ferment around 72-74*

 

Tonsmeire made a starter using Trios with his Super 100% Brett IpA

 

Hop schedule is up for discussion.....

[HVB]

 

OG: 1.066ish IBU: 85-90

7% Pale

7% C-20 or CM20

7% Wheat

 

I'm going to add around 3% Acid Malt for PH adjustment if needed. 

 

60 Magnum (30ish IBU)

 

Late Hop Blends

15 Amarillo,Simcoe, Mosiac

5 Amarillo,Simcoe, Mosiac

 

Whirlpool/Hopback

Simcoe, Citra

 

Dry

Simcoe, Citra

 

Brett Trios 

ferment around 72-74*

 

Tonsmeire made a starter using Trios with his Super 100% Brett IpA

 

Hop schedule is up for discussion.....

 

i will also have 3-5% acid malt in there but that is just my process.  I will take away from the 2 Row percentage.

 

What do you feel about adding some Mosaic to the DH blend?

[matt6150]

What type of grain for the other 79%?

[HVB]

What type of grain for the other 79%?

Pretty sure it should be this:

 

I was thinking maybe an OG around 1.066

86% Pale

7% C-20

7% Wheat

[BlKtRe]

What type of grain for the other 79%?

 

Sorry I didnt proof read my post. 

[BlKtRe]

i will also have 3-5% acid malt in there but that is just my process.  I will take away from the 2 Row percentage.

 

What do you feel about adding some Mosaic to the DH blend?

 

Mosaic is fine for me too, 

 

86% Pale

7% C-20

7% Wheat

 

Reduce the Pale Malt if adding 3% Acid Malt for PH adjustment

 

60 Magnum (30ish IBU)

 

Late Hop Blends

15 Amarillo,Simcoe, Mosiac

5 Amarillo,Simcoe, Mosiac

 

Whirlpool/Hopback

Simcoe, Citra

 

Dry

Simcoe, Citra, Mosaic 

[BlKtRe]

Ordered my Trios today but I need to make sure I have enough Simcoe from last year. Hopefully I dont have to wait for my preorder to arrive. 

Edited by BlKtRe, 27 October 2014 - 10:40 AM.

[HVB]

Mosaic is fine for me too, 

 

86% Pale

7% C-20

7% Wheat

 

Reduce the Pale Malt if adding 3% Acid Malt for PH adjustment

 

60 Magnum (30ish IBU)

 

Late Hop Blends

15 Amarillo,Simcoe, Mosiac

5 Amarillo,Simcoe, Mosiac

 

Whirlpool/Hopback

Simcoe, Citra

 

Dry

Simcoe, Citra, Mosaic 

I good with this.

 

So, What are you thinking for the late hops?  Typically in the whirlpool I would go with 2oz each of those and the late additions would be about 1 oz each for a typically beer for me.  I just do not know if that much would hide any contribution from the brett.

Ordered my Trios today but I need to make sure I have enough Simcoe from last year. Hopefully I dont have to wait for my preorder to arrive. 

I got your back if you need some.

 

I plan to order the yeast tomorrow.

[BlKtRe]

I good with this.

 

So, What are you thinking for the late hops?  Typically in the whirlpool I would go with 2oz each of those and the late additions would be about 1 oz each for a typically beer for me.  I just do not know if that much would hide any contribution from the brett.

I got your back if you need some.

 

I plan to order the yeast tomorrow.

 

That's my typical hop charge as well for a 5g batch. Hiding the Trios is possible. Maybe we should study the last Drink By and see what they did.

 

Oh and thanks I appreciate that. 

 

 

Might check this out...

 

https://www.themadfe...ipa-recipe.html

Edited by BlKtRe, 27 October 2014 - 10:45 AM.

[neddles]

Couple of questions for you guys.

 

Does brett effect final IBU or bitterness perception differently than sacc.?

 

Also what about attenuation… how hot should we mash? What kind of target FG do we go for or do we just follow similar procedures as for sacc. and let the brett do it's thing?

[BlKtRe]

Couple of questions for you guys.

 

Does brett effect final IBU or bitterness perception differently than sacc.?

 

Also what about attenuation… how hot should we mash? What kind of target FG do we go for or do we just follow similar procedures as for sacc. and let the brett do it's thing?

 

It wont add any bitterness perception per say. If any thing it will help with smoothing the bitterness out.

 

If we mash somewhere around 150-153* we should attenuate to around 1.012-14 since 100% Brett fermentation's wont eat all the long sugar chains like using Brett with a Sac strain will. I don't know the science behind that so maybe a lab rat like Basser could explain it in laymans terms. 

Edited by BlKtRe, 27 October 2014 - 11:59 AM.

[HVB]

I was planning on setting my RIMS to 152. 

[neddles]

What about a starter? Are you guys pitching multiple vials, making a starter… how are you getting to the correct pitch rate (or in the ballpark)? Looks like the white labs brett vials are only about 1.8-2.7bil cells or so. https://www.homebrew...33/#post5887092

[BlKtRe]

What about a starter? Are you guys pitching multiple vials, making a starter… how are you getting to the correct pitch rate (or in the ballpark)? Looks like the white labs brett vials are only about 1.8-2.7bil cells or so. https://www.homebrew...33/#post5887092

 

I've decided to make a starter. I saw that Tonsmeire made one for his Super 100% . Its in that link I posted. So going back to making a few steps until I get to about a 1g. Normal for me when I make a starter from a single pak/vial for a 10g batch.

 

fwiw, I pitched 4 Trios vials into a full size barrel after a Sac fermentation and it came out excellent but slow since it was a mixed fermentation like I mentioned earlier in this thread. 

Edited by BlKtRe, 27 October 2014 - 02:36 PM.

[Genesee Ted]

I would definitely make a starter and step it up once or twice.  

[matt6150]

So has anyone brewed this yet? I have the vial of yeast in the fridge, but no hops. Still waiting on my label peelers order. Would love to hear about processes, esp. yeast related.

[BlKtRe]

So has anyone brewed this yet? I have the vial of yeast in the fridge, but no hops. Still waiting on my label peelers order. Would love to hear about processes, esp. yeast related.

This too. I'm planning on doing a 5g batch instead using hops what I have left.

[neddles]

I picked up 2 vials of WLP644 last week. Very little time to brew right now. I fear this may not happen for me until after X-mas. Like Matt, I too am very interested in process related to yeast.

[HVB]

This came accross my FB feed today and seeing we plan to use WPL644 I thought it belonged in here.

 

https://embracethefu.../brettanomyces/

 

 

Is WLP644 Brettanomyces Trois actually Brettanoymces? This is a question that was raised in a discussion group I am a part of for wild yeast and bacteria brewers. It’s a discussion that I have pretty much stayed out of, but have watched unfold with much interest. I am going to post this entry as a basic timeline overview of the events so far. I won’t be making any comments on to use or not to use this strain. I am providing this information so you can make an informed decision.

[BlKtRe]

"Bastards" is my first reaction. When I buy yeast or bacteria I expect what I'm buying is what is marked on the label. If Lance is going to market something he better know what he is marketing and label it appropriately. 

 

With that said, we did a mixed fermentation ( well I thought we did a mixed fermentation) with a barrel brew we just kegged up. We used a Biere de Garde strain from BSI in primary then moved the beer to the barrel. We then pitched 4 vials of WLP644 Trois and let the beer age for a year in the barrel. We did get some more points from what we thought came from WLP644. I have the feeling that some of these tropical notes came from WLP644. Maybe I'm wrong about that. Maybe those extra points we gained in barrel came from bacteria that already lives in there.

 

I'm not going to use WLP644 Trois for this Brett IpA we have planned. Not until Chris and Neva post their findings. At this time I feel its a good chance what we are not making a 100% Brett IpA. 

 

Thanks for sharing Drez. What is everyone's thoughts on this?