Amalgamation IPA & North East DIPA (100% Brett)

A slightly altered recipe for a 100% Brett IPA originally from Michael Tonsmeire AKA The Mad Fermentationist- http://www.themadfermentationist.com/2012/07/100-brett-trois-ipa-recipe.html . 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 BrewMate

This looks really interesting!

I recently made my first 100% Brett pale, it's knocked every other pale I've made on it's arse. You won't regret making this!

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AG 32: Hopburst sach/brett APA

Here's a link in case any of this helpful

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Sounds great. I too just made a primary brett ipa. Initial tastes were really bad! After a long dry hop it was nice with interesting and different flavours. The reminds me I need to try a bottle or 2 to see how it's progressing!

The recipe at the top will be brewed another day.. I need a higher ABV brew for next months brew club, but still something similar. Same idea, but a lower proportion of adjuncts and a simpler malt bill. A fair bit of CaCl added to alter the balance and lessen the impression of bitterness.

NE-DIPA (American IPA)

Original Gravity (OG): 1.075 (°P): 18.2
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 8.32 %
Colour (SRM): 7.6 (EBC): 15.0
Bitterness (IBU): 73.4 (Tinseth)

75% Maris Otter Malt
14% Oat Malt
6% Wheat Malt
5% Cane Sugar

0.9 g/L Admiral (14.6% Alpha) @ 60 Minutes (Boil)
6.2 g/L Citra (13.2% Alpha) @ 4 Minutes (Boil)
6.2 g/L Simcoe (13.2% Alpha) @ 4 Minutes (Boil)

DRY HOP

2g/L Citra @ day 4 of fermentation
2g/L Simcoe @ day 4 of fermentation

2g/L Citra @ day 11 of fermentation
2g/L Simcoe @ day 11 of fermentation TBD



Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 21°C with The Yeast Bay - Amalgamation

Notes:

Tired Hands Hophands
Water Profile ( 109ppm Ca, 6ppm Mg, 100ppm SO4, 10ppm Na, 100ppm Cl, 100ppm SO4)

Gypsum CaSO4 = add 0.13 tsp

Calcium Chloride CaCl2 = add 0.59 tsp

Epsom Salt MgSO4 = add 0.33 tsp

Mash on. 9/17/2016 2:49:19 PM :

Recipe Generated with BrewMate

Smells fantastic on the way into the FV. Yeast pitched, shaken and away we go. Going to be murky as anything though..

1g/l of Citra and 1g/l of Simcoe going in now for the first dry hop. Still fermenting actively, but tastes remarkably smooth. Around ~1.018.

Tasty though..

Can you tell I'm taken with my new glasses? 40p each

Oops. Should have put this in the Grisette thread. This is a picture of my Grisette fermented out with the TYB Amalgamation blend.

[graysalchemy]

Oats are great addition in a pale ale.

Tasty though..

Can you tell I'm taken with my new glasses? 40p each

Where did you get the glasses?

Tasty though..

Can you tell I'm taken with my new glasses? 40p each

Where did you get the glasses?

There's a great wee weekly auction down in Leith on a Thursday. It reminded me of the glass on my American Sour Beers book so I snagged them. Looked like they'd been in someones loft for decades.. They're so light an delicate.. it's only a matter of time until I break them .

Cheers, they look like a glass I am using at the moment that will get broken any time soon

DIPA - Coming along nicely now. Tastes as if it's down to about 1.010, which would put it up around 10% . Just the occaisional bubble from the airlock now.

Not heavy at all from the oats. I believe most Brett strains don't produce much or any glycerol, which is a key component in mouthfeel. Bad for session beer, good for a double IPA.

Low bitterness, with some alcohol providing the balance.

It is very "juicy", so I think I've hit my target. Will put the next 4g/l of hops in tomorrow I think. Aiming to get this ready for next months Brewstore club. A DIPA in 4 weeks? Is it possible.. ok it's possible, is it palatable? Tongue says yes, but not so sure about my head.

Cheers, they look like a glass I am using at the moment that will get broken any time soon

Best not to get too attached

Let this one sit for a month, again the yeast will not quit. Done some more research and this is quite common with this blend. Generally it only gives up around 1.001-1.005 and that's even with a 100% Brett fermentation. That means it'll be around 11%.

Starting to clear now and my patience has expired. Final dry hop in and bottling on Wednesday! Tastes delicious and I think this is set to be one of best beers I've brewed. A really clean and dry fermentation which is exactly what you want for a Double IPA.