100% Brett. Claussenii IPA

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


50% — 4.50 Lbs. Pilsner Malt (US)
33.33% — 3.00 Lbs. MJW Munich Triticale
16.67% — 1.50 Lbs. White Wheat


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)


2.00 tsp Yeast Nutrient @ 10 min.


Wyeast 5151-PC — Brettanomyces Claussenii

Water Profile

3.00g Calcium Chloride
6.00g Gypsum

Mash Schedule

Single infusion – 60 min @ 155F
Mash out — 10 min @ 170F


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%


100% Brettanomyces IPA

Brett IPAWhat do you do if you have an abundance of hops to use up and wish to make something a little more interesting than a standard IPA?  Craft a 100% Brett. IPA of course.

This brew follows a basic IPA recipe but utilizes some acidulated malt which drops the PH slightly and helps the Brett. along during fermentation.  We loaded this brew up with generous additions of Centennial, Columbus, Chinook, and Ahtanum hops for their wonderful floral and citrus notes as well as some herbal and piney undertones.

We originally pitched only Brett. Brux. Trois but had poor initial fermentation even though we had made a pretty hefty starter so we added a vial of Brett. Claussenii and fermentation picked up noticeably.  We think this will turn out to be a happy accident as (if all goes well) the Brett. C. will contribute more fruity aromatics to compliment the dry-hopping while the more aggressive Brett. Brux. Trois should add a mellow tartness and some fruity funk.  All was tasting on point at the time of transfer to secondary.

100% Brettanomyces IPA Variant 01

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 13.25
Anticipated OG: 1.065
Anticipated SRM: 7.0
Anticipated IBU: 45.0
Brewhouse Efficiency: 75%
Wort Boil Time: 90 Minutes


75% – 10.0 Lbs. U.S. 2-Row Pale
07% – 1.0 Lbs. Carapils
07% – 1.0 Lbs. Acidulated Malt
05% – .75 Lbs. Crystal 40L
03% – .50 Lbs. Honey Malt


0.50 oz. Centennial (Pellet, 10.5% AA) @ 90 min.
0.20 0z. Columbus (Pellet, 15.0% AA) @ 60 min.
0.40 oz. Centennial (Pellet, 10.5% AA) @ 15 min.
0.50 0z. Columbus (Pellet, 15.0% AA) @ 10 min.
0.50 0z. Ahtanum (Pellet, 6.0% AA) @ 10 min.
0.25 oz. Centennial (Pellet, 10.5% AA) @ 05 min.
0.50 0z. Ahtanum (Pellet, 6.0% AA) @ 01 min.
0.50 oz. Chinook (Pellet, 12.0% AA) @ 01 min.
1.00 oz. Centennial (Pellet, 10.5% AA) @ 0 min.
0.50 0z. Ahtanum (Pellet, 6.0% AA) @ 0 min.
0.50 oz. Chinook (Pellet, 12.0% AA) @ 0 min.
1.00 oz. Chinook (Pellet, 12.0% AA) @ 5 days dry hop
1.00 oz. Centennial (Pellet, 10.5% AA) @ 5 days dry hop
0.50 0z. Columbus (Pellet, 15.0% AA) @ 5 days dry hop
0.50 0z. Ahtanum (Pellet, 6.0% AA) @ 5 days dry hop


1.00 Whirlfloc @ 15 min.
1.00 tsp Yeast Nutrient @ 15 min.


White Labs WLP644 Brettanomyces Bruxellensis Trois
White Labs WLP645 Brettanomyces Claussenii

Water Profile

1.00 tsp Calcium Chloride
1.00 tsp Gypsum

Mash Schedule

Single Infusion – 75 min @ 155F


All late hop additions of “Centennial” are a 60%/40% Centennial/Columbus blend from Fremont Brewing.

10.15.14 – Made a stir-plate 2L starter with 1 White Labs WLP644 vial.  Fed it for two weeks to build cell count but never saw much activity.

Brewed 10.29.14 with Gregory

10.29.14 – Chilled wort to 70F before pitching yeast starter.

11.03.14 –  After 5 days without much activity, we pitched a vial of White Labs WLP645 with temperature holding steady at 65-68F.

11.20.14 – Transferred to secondary fermentor after 17 day primary fermentation with noticeable uptick in activity after the addition of the Claussenii.

Currently planning to let it condition for 27 days with the addition of the dry hops 5 days before kegging.

12.12.14 – Added dry hop additions.

12.17.14 – Kegged IPA with additional dry hops and carbonated and tasted it shortly thereafter.

Tasting Notes

This beer did not turn out.  Unfortunately it presents extremely grassy vegetal notes and a bracing, unpleasant bitterness.  We’ve brewed 100% Brett. IPAs before, so in our troubleshooting we have ruled out the usual suspects (old or bad ingredients, missed targets, wrong fermentation temp., uncleanliness & poor sanitation).  We were initially convinced that is was due to the stalled primary fermentation, however, when we transferred the beer to secondary it was tasting fine.  We now believe we simply had too many hop additions and the dryness that Brett. imparts accentuated the apparent bitterness.  This is our best guess even though the beer only clocks in with approximately 45 IBUs and a ratio of 0.71 IBU/OG, which is fairly low on the range of the IPA scale.  Next time we’ll stick to a simpler hop profile.  If anyone can come up with something we didn’t think of, leave a comment!

Calculated OG: 1.066
Calculated FG: 1.012
Approx. ABV: 7.1%

Transfer Day

Three Beers 01

Three Beers 03Yesterday Gregory and I transferred three different beers that have been working for some time now — (from left to right) 100% Brettanomyces fermented IPA, Cabernet Franc grape rye saison, & Cabernet Franc grape sour pale ale.  I also transferred the Chanterelle Belgian Strong into secondary and added the mushrooms today.  I’ll get individual posts and recipes for the three brews we transferred yesterday up very soon!