A slightly altered recipe for a 100% Brett IPA originally from Michael Tonsmeire AKA The Mad Fermentationist- . 6 strains of Brett in the form of The Yeast Bay's Amalgamation blend and lots of wheat and oats to make up for the lack of glycerol production in an all-brett fermentation.The aim/hope is to make an interesting alternative to the juicy-head-banging-fruit-bomb IPAs with a bit more complexity.
Will get my starter on later today in time to brew it next week.!
Amalgamation IPA (American IPA)
Original Gravity (OG): 1.064 (°P): 15.7
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 7.13 %
Colour (SRM): 6.7 (EBC): 13.2
Bitterness (IBU): 45.1 (Average) - 70 IBU with hopstand
67% Maris Otter Malt
22% Wheat Malt
4% Acidulated Malt
4% Carapils (Dextrine)
3% Flaked Oats
1.1 g/L Herkules (16% Alpha) @ 60 Minutes (Boil)
1 g/L Chinook (11.4% Alpha) @ 0 Minutes (Aroma)
2 g/L Citra (11.1% Alpha) @ 0 Minutes (Aroma)
1 g/L Simcoe (12.2% Alpha) @ 0 Minutes (Aroma)
2 g/L Summit (17% Alpha) @ 0 Minutes (Aroma)
2 g/L Chinook (11.4% Alpha) @ 4 Days (Dry Hop)
2 g/L Citra (11.1% Alpha) @ 4 Days (Dry Hop)
2 g/L Simcoe (12.2% Alpha) @ 4 Days (Dry Hop)
Single step Infusion at 67°C for 60 Minutes. Boil for 60 Minutes
Fermented at 21°C with The Yeast Bay - Amalgamation
Notes: IBU including stand = ~70
6g/l hop stand for 20 minutes
6g/l dry hop for 4 days
Recipe Generated with