Brett Trois Vrai IPA - Beer Recipe - Brewer's Friend

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Brett Trois Vrai IPA

172 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 16.5 liters (ending kettle volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 172 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Thursday March 5th 2020
1.057
1.007
6.6%
26.1
4.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg German - Pilsner1.7 kg Pilsner 38 1.6 38.6%
1.70 kg German - Pale Ale1.7 kg Pale Ale 39 2.3 38.6%
0.25 kg German - Rye0.25 kg Rye 38 3.5 5.7%
0.10 kg German - CaraHell0.1 kg CaraHell 34 11 2.3%
0.50 kg American - Wheat0.5 kg Wheat 38 1.8 11.4%
0.15 kg Cane Sugar0.15 kg Cane Sugar 46 0 3.4%
4.40 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Warrior12 g Warrior Hops Pellet 14 Boil 30 min 19.46 5.7%
20 g Sorachi Ace20 g Sorachi Ace Hops Pellet 11.1 Boil at 75 °C 5 min 6.67 9.4%
50 g Calypso50 g Calypso Hops Pellet 13 Whirlpool at 75 °C 20 min 23.6%
100 g Nelson Sauvin100 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 5 days 47.2%
30 g Calypso30 g Calypso Hops Pellet 13 Dry Hop 0 days 14.2%
212 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
109.5 3 7 76.4 84.8 9.3
For 30 liters of water and 5 kg grist of pale malts.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Beta-Glucan Rest for Rye Malt Infusion 40 °C 40 °C 10 min
16 L Main Mash for rest of grains. Add grains at 55 degrees. Infusion 40 °C 62 °C 50 min
16 L Mash out, run off. Fly Sparge 62 °C 75 °C 10 min
14 L Sparging with 14 liters, run off before boil. Fly Sparge 65 °C 65 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.8
Mash volume with grains 15.6
Grain absorption losses -4.3
Remaining sparge water volume 10.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 22.4 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 12.1 L) 16.5
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 16.3
Total: 23.1  
Equipment Profile Used: System Default
 
Notes

Farmhouse IPA fermented with Brett Trois Vrai and Brett Clausenii, with Calypso, Sorachi Ace and Nelson Sauvin hops.
Aim is to keep bitterness low to allow the yeast flavors and hop aroma's to come through without restrictions.

Added 1.5 liters of water at end of boil to increase volume.

After 4 days, measured gravity. 1.010!!!
Huge overripe pineapple/tropical smells coming from the fermentor. Sample tasted very dry, hoppy and fruity. Great.
Added dry hops and raised temp to 25 C.

Turned out great, very interesting flavors. Hard to pin down but a lot of overripe pineaple and tropical fruit. Nelson and Brett Trois is an awesome combination! Maybe next time sub the calypso for Hallertau blanc to push the white whine notes.

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  • Last Updated: 2020-09-18 15:35 UTC