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Brett Session IPA - Amalgamation II

154 calories 14 carbs
Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 40 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Blootster
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Tuesday April 2nd 2019
Amount Fermentable PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 62.8%
1.80 lb German - Spelt Malt1.8 lb Spelt Malt 37 2 18.8%
1.75 lb German - Vienna1.75 lb Vienna 37 4 18.3%
9.55 lb Total      
Amount Variety Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 13.3 Whirlpool at 165 °F 10 min 16.3 14.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 18.1 Whirlpool at 165 °F 10 min 22.18 14.3%
1 oz El Dorado1 oz El Dorado Hops Pellet 13.3 Whirlpool at 165 °F 10 min 16.3 14.3%
1 oz Citra1 oz Citra Hops Pellet 13.3 Dry Hop at 70 °F 3 days 14.3%
2 oz Galaxy2 oz Galaxy Hops Pellet 18.1 Dry Hop at 70 °F 3 days 28.6%
1 oz El Dorado1 oz El Dorado Hops Pellet 13.3 Dry Hop at 70 °F 3 days 14.3%
Mash Guidelines
Amount Description Type Temp Time
3.5 gal Mash Infusion 156 °F 60 min
5 gal Batch Sparge Sparge 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
The Yeast Bay - Amalgamation - Brett Super Blend
1 Each
Attenuation (custom):
Optimum Temp:
65 - 78 °F
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 182 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator

Brewday Notes:
4/7/19: Achieved target mash temp, rested for 1 hour. Vorlaufed until clear of particulate, partially hazy. Batch sparged and ended up with 6.9 G pre boil volume. Boiled 40 minutes (adjusted from original) to hit target gravity. Rapidly cooled with copper immersion chiller to 165 deg, whirpooled hops for 15 minutes. Continued rapid chill until 70 deg.

Transferred roughly 5.25 G of cooled wort to 6 G new glass carboy. Placed in temp controlled freezer set to 67 deg. Once stabilized at target temp pitched still active 1.2 L Amalgamation II starter.

4/10/19: Temp raised to 70 deg. Fermentation activity was not observed until day 5, approximately 3" krausen. Fermentor smells of stone fruit and tropical fruit punch.

4/26/19: Fermentation still ongoing. Plan to let ride for 4 weeks before pitching dry hops and packaging.

05/07/19: Took sample (no dry-hop). Confirmed FG is 1.008 (means we're higher ABV than I wanted). But flavor and appearance was incredible.

Hazy pale straw body, aroma of barnyard sweat/funk, stonefruit, tropical fruit juice, and cereal grain. Taste followed with mild sweetness, very smooth bitterness, stone fruit, and finishes clean/dry with dough and cereal grain.

05/08/19: Plan to dry hop tonight with 2 oz of Galaxy, and 1 oz each of Citra and El Dorado. Let sit for 3-4 days, and cold crash and bottle.

5/11: cold crashed for 2 days, bottled mostly clear beer (still hazy from the spelt), got 48 x 12oz bottles. Target 2.5 vol co2, batch primed in bottling bucket with dextrose, gently stirred to incorporate.

Smell was incredible, over ripde fruit funk, juicy stone fruit, taste followed with doughy grain, and smooth mild bitterness.

Inspiration from Scott Janish

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-06-03 17:53 UTC
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