Sunday, October 13, 2013

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: 0.0Boil Size: 6.87 Gal
IBU's: 64.09Batch Size: 6.00 Gal
Color:   10.3 SRM  Boil Time: 75 minutes
Preboil OG: 1.062

Brew Date:-10/13/2013
ABV:7.34 %6.55 %
Efficiency:70 %64 %
Serve Date:11/09/2013/ /

Fermentation Steps
NameDays / TempEstimatedActual
Primary28 days @ 68.0°F10/13/201310/13/2013
Grains & Adjuncts
13.00 lbs76.47 %Pale Malt (2 Row) US60 mins1.036
4.00 ozs1.47 %Briess 2-Row Caramel 40L60 mins1.034
3.00 lbs17.65 %Rahr Red Wheat60 mins1.037
8.00 ozs2.94 %Acid Malt60 mins1.027
4.00 ozs1.47 %Fawcett Pale Chocolate60 mins1.030
AmountIBU'sNameTimeAA %
2.00 ozs51.71Centennial60 mins10.00
1.00 ozs12.38Citra10 mins13.20
1.00 ozs0.00Citra0 mins13.20
1.00 ozs0.00Centennial0 mins10.00
1.00 ozs0.00Chinook0 mins13.00
1.00 ozsCentennial7 days10.00
1.00 ozsCitra7 days13.20
AmountNameLaboratory / ID
1.0 pkgBrettanomyces Bruxellensis TroisWhite Labs 0644
Mash Profile

Full Body Infusion In45 min @ 158.0°F
 Add 21.25 qt ( 1.25 qt/lb ) water @ 170.0°F

 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),



Jim Lemire said...

Looks like a great recipe! I love the way the Brett Trois strain works with fruity/citrusy hops. I should make something with that strain again...wonder how it would work in an American-style porter...

HolzBrew said...

A tart/fruity porter sounds like an interesting mix of those dark flavors with fruity ones. Kind of reminds me of a Belgian Stout. Sounds pretty cool.