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Brett Trois Vrai IPA

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

Original Gravity:

1.057

Final Gravity:

1.007

ABV (standard):

6.6%

IBU (tinseth):

26.1

SRM (morey):

4.4

Mash pH

5.7

Cost €

n/a

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Fermentables

Amount	Fermentable	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	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 €

Show Summary View

Amount	Variety	IBU	Bill %
12 g	Warrior (Pellet) 12 g Warrior (Pellet) Hops	19.46	5.7%
20 g	Sorachi Ace (Pellet) 20 g Sorachi Ace (Pellet) Hops	6.67	9.4%
80 g	Calypso (Pellet) 80 g Calypso (Pellet) Hops	0	37.8%
100 g	Nelson Sauvin (Pellet) 100 g Nelson Sauvin (Pellet) Hops		47.2%
212 g / 0.00 €

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

Other Ingredients

Amount	Name	Type	Use	Time
5 ml	Lactic acid	Water Agt	Mash	--
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

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.

Last Updated and Sharing

284

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Brews

Public: Yup, Shared
Last Updated: 2020-09-18 15:35 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost €	Cost %
Fermentables	€
Steeping Grains (Extract Only)	€
Hops	€
Yeast	€
Other	€
Cost Per Barrel	€ 0.00
Cost Per Pint	€ 0.00
Total Cost	€ 0.00

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