Amalgamation IPA & North East DIPA (100% Brett)

Postby rlemkin » Sun Aug 21, 2016 14:20

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

Last edited by rlemkin on Sat Sep 17, 2016 16:53, edited 1 time in total.
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Re: Amalgamation IPA (100% Brett)

Postby The Goatreich » Tue Aug 23, 2016 09:16

This looks really interesting!

Fermenting: AG#28 Things Can Only Get Bitter
Conditioning:
Drinking: AG#25 Williamsburg Wannabe, AG#26 #Tis the Saison, AG#27 Winter Equinox
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Re: Amalgamation IPA (100% Brett)

Postby rats_eyes » Tue Aug 23, 2016 10:48

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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Re: Amalgamation IPA (100% Brett)

Postby rats_eyes » Tue Aug 23, 2016 10:49

https://tapatalk.com/shareLink?url=http ... fid=106038
AG 32: Hopburst sach/brett APA

Here's a link in case any of this helpful

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Re: Amalgamation IPA (100% Brett)

Postby Rolfster » Tue Aug 23, 2016 12:36

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!
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Re: Amalgamation IPA (100% Brett)

Postby rlemkin » Sat Sep 17, 2016 15:36

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

Last edited by rlemkin on Fri Sep 23, 2016 15:21, edited 3 times in total.
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Re: Amalgamation IPA & North East DIPA (100% Brett)

Postby rlemkin » Sat Sep 17, 2016 19:12

Smells fantastic on the way into the FV. Yeast pitched, shaken and away we go. Going to be murky as anything though..
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Re: Amalgamation IPA & North East DIPA (100% Brett)

Postby rlemkin » Fri Sep 23, 2016 15:27

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.
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Re: Amalgamation IPA & North East DIPA (100% Brett)

Postby rlemkin » Fri Sep 23, 2016 15:51

Tasty though..

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

Oops. Should have put this in the Grisette thread. This is a picture of my Grisette fermented out with the TYB Amalgamation blend.
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Last edited by rlemkin on Sun Sep 25, 2016 21:43, edited 1 time in total.
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Re: Amalgamation IPA & North East DIPA (100% Brett)

Postby graysalchemy » Sun Sep 25, 2016 11:51

Oats are great addition in a pale ale.

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Re: Amalgamation IPA & North East DIPA (100% Brett)

Postby gregles » Sun Sep 25, 2016 14:08

rlemkin wrote:Tasty though..

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

Where did you get the glasses?
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Re: Amalgamation IPA & North East DIPA (100% Brett)

Postby rlemkin » Sun Sep 25, 2016 21:41

gregles wrote:
rlemkin wrote:Tasty though..

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

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 :(.
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Re: Amalgamation IPA & North East DIPA (100% Brett)

Postby gregles » Sun Sep 25, 2016 23:43

Cheers, they look like a glass I am using at the moment that will get broken any time soon
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Re: Amalgamation IPA & North East DIPA (100% Brett)

Postby rlemkin » Mon Sep 26, 2016 21:20

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.

gregles wrote: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 :nono: :|
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Re: Amalgamation IPA & North East DIPA (100% Brett)

Postby rlemkin » Sun Oct 30, 2016 18:07

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.
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