Wipe Out - Brett IPA
American IPA • All Grain • 5 gal
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
Ingredients (All Grain, 5 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 |