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Wipe Out - Brett IPA

Wipe Out - Brett IPA

American IPA : All Grain : 5 gal

Rippe

Based off the description of wipe out IPA on Pizza Port's web site. Modified to be a 100% Brett beer

April 20, 2014 at 09:00pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 11 lbs Floor-Malted Bohemian Pilsner Malt; Weyermann

    Floor-Malted Bohemian Pilsner Malt; Weyermann

    Czech-grown two-row spring barley. Traditional, authentic floor malt produced in Czech. Republic according to highest Weyermann® quality standards. Up to 100% of total grain bill. All lagers (especially Czech. Pils/Pilsner/Pilsener) as well as low-alcohol, “light”, and ales.

  • 1 lbs Red Wheat; Rahr

    Red Wheat; Rahr

    Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.

  • .5 lbs Cara-Pils® Malt; Briess

    Cara-Pils® Malt; Briess

    Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .75 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 oz Amarillo® - 8.5 AA% pellets; boiled 60 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 1 oz Centennial - 10.0 AA% pellets; boiled 60 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • .5 oz Centennial - 10.0 AA% pellets; boiled 10 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • .5 oz Simcoe® - 13.0 AA% pellets; boiled 10 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • .5 oz Centennial - 10.0 AA% pellets; boiled 1 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • .5 oz Simcoe® - 13.0 AA% pellets; boiled 1 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 1 oz Centennial - 10.0 AA% whole; added dry to secondary fermenter

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1 oz Simcoe® - 13.0 AA% whole; added dry to secondary fermenter

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • Wyeast 3112 Brettanomyces Bruxellensis

    Wyeast 3112 Brettanomyces Bruxellensis

    Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic sweaty horse hair character indigenous to beers of this region; gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation

Notes

WLP644 BRETTANOMYCES BRUXELLENSIS TROIS for primary. This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. 60 minute centennial is mash hopped. Step Mash 100,120,145 Pulled out a decoction boiled for 10 minutes Final Step 160 Sparge with 170 Collected 7.5 Gallons Ran out of Propane, had to finish boil on stove. Ended up with 6+ gallons at 1.048 OG. After 2 weeks in secondary kegged

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.048 1.056 - 1.075
Terminal Gravity: 1.013 1.010 - 1.018
Color: 12.2 SRM 6 - 15
Alcohol: 4.6% ABV 5.50% - 7.50%
Bitterness: 105.2 IBU 40.00 - 70.00

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