My buddy Hippie John picked me up some Wyeast 5151-PC Brettanomyces Claussenii, and on the heels of my last successful 100% Brett. beer, I decided to make another one (this one a bit more traditional). This beer was initially going to be a grisette with a large portion of Munich triticale malt in the grist, but it evolved into a hoppier beer. I utilized some recent favorites in my hops schedule, and a delicious tropical fruit bomb beer is the result! Recipe and tasting notes follow:
Recipe Specifics
Batch Size (Gal): 6.0
Total Grain (Lbs): 9.00
Anticipated OG: 1.042
Anticipated SRM: 6.0
Anticipated IBU: 11
Brewhouse Efficiency: 80%
Wort Boil Time: 90 Minutes
Grain
50% — 4.50 Lbs. Pilsner Malt (US)
33.33% — 3.00 Lbs. MJW Munich Triticale
16.67% — 1.50 Lbs. White Wheat
Hops
0.20 oz. Sorachi Ace (Pellet, 12.1% AA) @ 90 min. (First Wort)
0.10 oz. Sorachi Ace (Pellet, 9.1% AA) @ 90 min. (First Wort)
2.50 oz. Sorachi Ace (Pellet, 12.1% AA) @ 20 min. (Whirlpool)
2.00 oz. Amarillo (Pellet, 8.2% AA) @ 20 min. (Whirlpool)
1.00 oz. Eureka (Pellet, 18.0% AA) @ 20 min. (Whirlpool)
2.00 oz. Vic Secret (Pellet, 21.0% AA) @ 12 days (Dry hop)
1.00 oz. Amarillo (Pellet, 9.0% AA) @ 12 days (Dry hop)
4.20 oz. Citra (Pellet, 13.7% AA) @ 5 days (Dry Hop)
Extras
2.00 tsp Yeast Nutrient @ 10 min.
Yeast
Wyeast 5151-PC — Brettanomyces Claussenii
Water Profile
Seattle
3.00g Calcium Chloride
6.00g Gypsum
Mash Schedule
Single infusion – 60 min @ 155F
Mash out — 10 min @ 170F
Notes
06.07.18 — Made a 600ml starter which I built up to over 2000ml in the week prior to brewday.
Brewed on 06.14.18 with Gregory & Jensen
07.04.18 — Added first dry hop addition to primary as fermentation began to slow
07.11.18 — Added the second dry hop addition (Citra hops) to primary
07.16.18 — Kegged the batch and began cooling to 38F
07.18.18 — Began force carbonating at 12PSI
07.23.18 — Dropped pressure to 10PSI, pulled through the beer and began serving.
Tasting Notes — 08.16.18 (on draft)
Hazy gold-orange in color with a billowy white headstand that laces nicely through drinking. Tropical fruit notes of pineapple and guava with undertones of lemon and mandarin orange on the nose. Flavors of tropical fruit cup follow the nose, but savory earthy-woody notes enter mid-palate and move into pungent red grapefruit pith with a hint of pine on the dry, bitter finish. The Brett. character here is very fruity, but there is a suggestion of funk that hits the sides of the tongue just before the lingering finish.
Calculated OG: 1.045
Calculated FG: 1.006
Approx. ABV: 5.10%