- Recipe Type
- All Grain
- Yeast
- Yeast Bay Brett Amalgamation
- Yeast Starter
- 3L total, started 1wk in advance
- Batch Size (Gallons)
- 5 gal
- Original Gravity
- 1.066
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- no idea
- Color
- 3.8 SRM
- Primary Fermentation (# of Days & Temp)
- 3 weeks at room temp
- Tasting Notes
- Massive fruity nose, strawberry peach pineapple melon, soft body, no bitterness,clean
This is the 2nd version of an all-brett IPA that I've made. The first one turned out great, just made a few tweaks. Its the fruitiest beer Ive ever made, but has none sweetness that your palate expects from the flavor. I brought this into the brewery down the road from me and they were nice enough to pass it around. They couldnt believe the fruit character and how little sweetness was in the finish. So they asked what it would take to get this on tap. Im currently working out the schedule and details to brew something similar to this with them. Fingers crossed
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7.0lb / 55% 2Row
2.0lb / 16% Flaked Wheat
2.0lb / 16% Wheat
0.25lb / 2% Acidulated Malt
0.5lb / 4% Golden Naked Oats
1.0lb / 8% Cane Sugar
@60 1 oz Magnum
@10: 1 Belma / 1 Huell Melon
@0: 2 Belma / 1 Huell Melon / 1 Hallertau Blanc
*hopstand for 60min before cooling*
@30min into hopstand: 1 Belma / 1 Huell Melon / 1 Hallertau Blanc / 2 Citra
@dry: 1 Huell Melon / 2 Hallertau Blanc / 1 Citra
@keg: 2 oz citra (whole leaf)
Mash at 148 for 60min
10min mashout at 168F
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The hop combo of Belma and Huell Melon is my new favorite thing for IPAs. These two hops together impart a character that Ive never tasted in beer before. Add in what Brett brings to the table and its like a liquid fruit salad. The wheat definitely helps with this perceived flavor too. It makes the hops seem very "juicy" and gives the beer a silky body that Brett beers normally dont have. One other weird detail is that the beer has the slightest tinge of a pinkish hue. Im guessing its from the Brett cause it didnt look like that before. Anyway the color seems to go well with how uniquely fruity it turned out.
With any all-brett beers, definitely start the starter well ahead of time and step it up to lager pitching rates. I like to leave it undisturbed for 36hrs or so before pitching to decant.
Im sure any Brett strains would work well, but I would recommend using a blend and not just a single strain. Ive read that blends will be much less 1-dimensional and have a lesser chance of fermentation issues.
===============================================
7.0lb / 55% 2Row
2.0lb / 16% Flaked Wheat
2.0lb / 16% Wheat
0.25lb / 2% Acidulated Malt
0.5lb / 4% Golden Naked Oats
1.0lb / 8% Cane Sugar
@60 1 oz Magnum
@10: 1 Belma / 1 Huell Melon
@0: 2 Belma / 1 Huell Melon / 1 Hallertau Blanc
*hopstand for 60min before cooling*
@30min into hopstand: 1 Belma / 1 Huell Melon / 1 Hallertau Blanc / 2 Citra
@dry: 1 Huell Melon / 2 Hallertau Blanc / 1 Citra
@keg: 2 oz citra (whole leaf)
Mash at 148 for 60min
10min mashout at 168F
===============================================
The hop combo of Belma and Huell Melon is my new favorite thing for IPAs. These two hops together impart a character that Ive never tasted in beer before. Add in what Brett brings to the table and its like a liquid fruit salad. The wheat definitely helps with this perceived flavor too. It makes the hops seem very "juicy" and gives the beer a silky body that Brett beers normally dont have. One other weird detail is that the beer has the slightest tinge of a pinkish hue. Im guessing its from the Brett cause it didnt look like that before. Anyway the color seems to go well with how uniquely fruity it turned out.
With any all-brett beers, definitely start the starter well ahead of time and step it up to lager pitching rates. I like to leave it undisturbed for 36hrs or so before pitching to decant.
Im sure any Brett strains would work well, but I would recommend using a blend and not just a single strain. Ive read that blends will be much less 1-dimensional and have a lesser chance of fermentation issues.