Brett IPA

Crystal_Ball · Dec 28, 2016

Hoping to get this brew on in the next couple of days after making my first ever starter last night.

Type: All Grain
Batch Size: 19.00 l

Est OG: 1.049
IBU: 54.8
EBC: 8.7
Est ABV: 5%

90 min mash @ 65c
60 min boil

Ingredients

Yeast Bay Wlp 4637 - Amalgamation - Brett Super Blend

3.000 kg BEST Pale Ale (BESTMALZ) (6.0 EBC) 72.3 %
1.000 kg Wheat Malt, Pale (3.0 EBC) 24.1 %
0.150 kg Cara Malt (28.0 EBC) 3.6 %
40.00 g Magnum [10.20 %] - Boil 60.0 min 49.6 IBUs
5.00 g Centennial [10.30 %] - Boil 10.0 min 2.3 IBUs
5.00 g Citra [13.50 %] - Boil 10.0 min 3.0 IBUs
50.00 g Citra [13.50 %] - Boil 0.0 min 0.0 IBUs
25.00 g Centennial [10.30 %] - Boil 0.0 min 0.0 IBUs
100.00 g Citra [13.50 %] - Dry Hop 0.0 Days 0.0 IBUs
50.00 g Centennial [10.30 %] - Dry Hop 0.0 Days 0.0 IBUs
50.00 g Chinook [13.80 %] - Dry Hop 0.0 Days 0.0 IBUs

Plan is after 2 weeks of fermenting to add the dry hops for 4 days and then bottle

markcc · Dec 29, 2016

I thought Yeast Bay recommended not making starters with their blends? I've got a vial of amalgamation in the fridge so am interested to see how you get on with it.

2 weeks also seems quite short for a brett fermentation.

Clint · Dec 29, 2016

What is Brett?

Demig · Dec 29, 2016

Clint said:
What is Brett?

https://en.m.wikipedia.org/wiki/Brettanomyces

Type of wild yeast that does funky things to beer. Lovely stuff

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Crystal_Ball · Dec 29, 2016

markcc said:
I thought Yeast Bay recommended not making starters with their blends? I've got a vial of amalgamation in the fridge so am interested to see how you get on with it.

2 weeks also seems quite short for a brett fermentation.

After reading the tiny text on the vial i can see you are quite right! Im not sure what to do with it now. Should i use it or not?

I do have another vial in the fridge but that too is past the best before date. Here is the recipe I'm following with regards to the 2 week fermentation time followed by the hop schedule.
https://recipes.brewuk.co.uk/view-recipe/400

Clint · Dec 29, 2016

Ta..you learn something new every day!

Demig · Dec 29, 2016

Clint said:
Ta..you learn something new every day!

Worth having a play with it, it's what makes beers such as Orval so lovely :)

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strange-steve · Dec 29, 2016

Crystal_Ball said:
After reading the tiny text on the vial i can see you are quite right! Im not sure what to do with it now. Should i use it or not?

I do have another vial in the fridge but that too is past the best before date. Here is the recipe I'm following with regards to the 2 week fermentation time followed by the hop schedule.
https://recipes.brewuk.co.uk/view-recipe/400

I would go ahead and use it. The reason starters aren't recommended for blends is because one of the yeasts will usually grow more than the other which will throw off the balance.If it's an old vial though I would probably have done a starter anyway.

Hoddy · Dec 29, 2016

And if you want to make sure it gets going or it seems like it's struggling to start then chuck some dry yeast in too.

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markcc · Dec 29, 2016

Crystal_Ball said:
After reading the tiny text on the vial i can see you are quite right! Im not sure what to do with it now. Should i use it or not?

I do have another vial in the fridge but that too is past the best before date. Here is the recipe I'm following with regards to the 2 week fermentation time followed by the hop schedule.
https://recipes.brewuk.co.uk/view-recipe/400

Now you have the starter, use it - I wouldnt think it's going to be a problem.

looking at your recipe though, just note that the dry hops are added after 2 weeks of stable gravity.

I've only ever done one 100% Brett fermentation and it took about 3/4 weeks for the gravity to stabilize. Mind you, I didn't see any visible signs of fermentation for a few days.

Good luck!

Crystal_Ball · Dec 29, 2016

Hoddy said:
And if you want to make sure it gets going or it seems like it's struggling to start then chuck some dry yeast in too.

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Something plain I guess?? US-05?

Crystal_Ball · Dec 29, 2016

markcc said:
Now you have the starter, use it - I wouldnt think it's going to be a problem.

looking at your recipe though, just note that the dry hops are added after 2 weeks of stable gravity.

I've only ever done one 100% Brett fermentation and it took about 3/4 weeks for the gravity to stabilize. Mind you, I didn't see any visible signs of fermentation for a few days.

Good luck!

Thanks for the info ill keep it in mind.

Crystal_Ball · Dec 29, 2016

strange-steve said:
I would go ahead and use it. The reason starters aren't recommended for blends is because one of the yeasts will usually grow more than the other which will throw off the balance.If it's an old vial though I would probably have done a starter anyway.

Thanks for the info and good to know.:thumb:

Hoddy · Dec 29, 2016

Crystal_Ball said:
Something plain I guess?? US-05?

Defo somthing plain like US05 or M44.

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The Idiot · Dec 29, 2016

Cut back a tad on the Magnum; IBUs should be low for Brett.

strange-steve · Dec 29, 2016

The Idiot said:
Cut back a tad on the Magnum; IBUs should be low for Brett.

Why do you say that?

Hoddy · Dec 29, 2016

strange-steve said:
Why do you say that?

Exactly my thoughts Steve.

I see it that Brett beers (and brett beers cover a very broad range of beer styles) IBU's can vary hugely from upper 50's to sub 22's dependant on what your making.

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The Idiot · Dec 29, 2016

High IBUs can restrict some true Brett strains in a 100 per cent fermentation. It depends what result you want. Of course if you're using BB Trois, then IBUs don't matter as its actually a Sacc strain!

strange-steve · Dec 30, 2016

The Idiot said:
High IBUs can restrict some true Brett strains in a 100 per cent fermentation. It depends what result you want. Of course if you're using BB Trois, then IBUs don't matter as its actually a Sacc strain!

What's your source for this, never heard that before?

Crystal_Ball · Dec 31, 2016

I did this brew yesterday. My OG was 1.046 so 3 points short of target.
Might have been due to the pump getting a little blocked with grain as some escaped when I had a bit of a fountain between the malt pipe and the sieves. Not quite sure why I had the fountain as its at least the 2nd time this has happened.
Had a nosey in the brew fridge today and nice fruity smell in there as part of the lid wasn't quite sealed. Fingers crossed it will ferment out, but as recommended ill have either US05 or the other Amalgamation yeast on standby.

Brett IPA

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