Empirical Anomaly (Brett Trois IPA)

Not everything can be explained by theory and scientific testing.  Alchemy still exists to an extent when it comes to homebrewing.  This afternoon I figured I'd try to brew up a batch where Brettanomyces no longer remained a member of the supporting cast.  It was time for it to be featured in a staring role.

I've been reading the last couple of months about a variety of exciting Brett-only beers, so I figured it was time to give it a try.  I've used Brett quite a bit in the past to help add funkiness once primary fermentation is complete.  This beer uses Brett as the primary fermenter.  These Brett-only beers ferment somewhat fast and have a nice flavor profile full of mango and tropical fruit, which sounds really awesome.  I added some wheat to in order to keep the body light.  Additionally, I added acid malt to the mash in order to give the Brett some lactic acid to grab on to.  The hop profile is pretty much 50/50 Centennial (my love affair continues) and Citra (the new girl in town).  I threw in a little Chinook since I already had an ounce around the house and have been trying to find a use for it.

Empirical Anomaly

	Style: Unassigned
	Type:	Calories: 212
	Rating: 0.0	Boil Size: 6.87 Gal
	IBU's: 64.09	Batch Size: 6.00 Gal
	Color:   10.3 SRM	Boil Time: 75 minutes
	Preboil OG: 1.062

		Estimated	Actual
	Brew Date:	-	10/13/2013
	OG:	1.066	1.060
	FG:	1.010	1.010
	ABV:	7.34 %	6.55 %
	Efficiency:	70 %	64 %
	Serve Date:	11/09/2013	/ /

Fermentation Steps
Name	Days / Temp	Estimated	Actual
Primary	28 days @ 68.0°F	10/13/2013	10/13/2013

Grains & Adjuncts
Amount	Percentage		Name	Time	Gravity
13.00 lbs	76.47 %		Pale Malt (2 Row) US	60 mins	1.036
4.00 ozs	1.47 %		Briess 2-Row Caramel 40L	60 mins	1.034
3.00 lbs	17.65 %		Rahr Red Wheat	60 mins	1.037
8.00 ozs	2.94 %		Acid Malt	60 mins	1.027
4.00 ozs	1.47 %		Fawcett Pale Chocolate	60 mins	1.030

Hops
Amount	IBU's		Name	Time	AA %
2.00 ozs	51.71		Centennial	60 mins	10.00
1.00 ozs	12.38		Citra	10 mins	13.20
1.00 ozs	0.00		Citra	0 mins	13.20
1.00 ozs	0.00		Centennial	0 mins	10.00
1.00 ozs	0.00		Chinook	0 mins	13.00
1.00 ozs			Centennial	7 days	10.00
1.00 ozs			Citra	7 days	13.20

Yeasts
Amount	Name	Laboratory / ID
1.0 pkg	Brettanomyces Bruxellensis Trois	White Labs 0644

Additions

(none)

Mash Profile

Full Body Infusion In 45 min @ 158.0°F

Add 21.25 qt ( 1.25 qt/lb ) water @ 170.0°F

Sparge

Sparge 17.07 qt of 170.0°F water over 60 mins Batch Updates: 10/26/13 : Gravity reading today indicated a specific gravity of 1.017, which is roughly where I hoped it would be after two weeks.  I'd ultimately like this one to finished around 1.010 - 1.012 then bottle it.  I'l probably check it  again next weekend. The taste was both citrusy and fruity.  I hope the citrusy Centennial flavor sticks around for a bit, however, the fruity Brett Trois characteristics may dominate.  Most people brewing with Trois report that the hop flavors are subsumed by the fruity brett characteristic. Keeping it wild (yeast), HolzBrew