Traditional brett aged IPA?

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Traditional brett aged IPA?

Postby Rolfster » Sat Apr 30, 2016 21:36

Looks like I'm going to be making one of these in the near future. Anyone made one?
I'm thinking MO, EKG, Burton yeast and brett C.
Aging for a year.
Any thoughts?
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Re: Traditional brett aged IPA?

Postby serum » Sun May 01, 2016 19:10

I understand you'd want a lot of hops as they'll fade with time. I'm not sure of exact IBUs though

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Re: Traditional brett aged IPA?

Postby robwalker » Sun May 01, 2016 19:23

A small tip, hops high in beta acids apparently hold their bitterness better than those higher in alpha acids. Worth looking into for long ageing beers.
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Re: Traditional brett aged IPA?

Postby rats_eyes » Sun Nov 12, 2017 16:39

I'm considering something in this vein, did you have a go at this one in the end? If so, how did it go?
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Re: Traditional brett aged IPA?

Postby Rolfster » Tue Nov 14, 2017 07:41

Here is the brew day thread.... I will give more detail on the finished beer when I've got a chance!

viewtopic.php?f=5&t=10449&p=138028#p138028
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Re: Traditional brett aged IPA?

Postby Rolfster » Tue Nov 14, 2017 09:45

So as you can see from the brewday thread we didn't stick to purely British ingredients. The best was the clean one with us05.
The other 2 with the different bretts were.... interesting!
One of them started off interesting and got good. Those fruity pineappley flavours came through. With a more refined process I think it could have been really good!
The other one I stilll have a couple of bottles left in my brew fridge.... I try it every now and then, but rarely finish the whole bottle....it's not nice!
I cant remember which was the good one and which one was not! I'm not sure that's important (in a strange way). I think it was not good for one of two reasons either oxygenation at bottling or we pitched the whole starter instead of decanting the spent wort (that starter was going particularly slowly).
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