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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  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.

  • Wyeast3112Brettanomyces Bruxellensis

    Wyeast3112Brettanomyces 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 5.5% -7.5%
Bitterness: 105.2 IBU 40 -70

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