Originally Posted by tmurph6
An IPA fermented with brett? This goes against all conventional logic. Please elaborate on this beer. How long did you age this? Did you ferment it out with ale yeast then add Brett or is this 100% Brett?
100% brett brux trois, which provides a fairly clean fermentation with some fruity esters. There are number of examples out there of beers like this, and the esters from the yeast go really well with the fruity Mosaic hops (I've seen other examples with Citra as well). My initial thought was to do this with Citra (that one I would have called IPABC) but Citra hops were $1 more per oz at my LHBS (and lower AA%) and the smell from the "starter" (really a 1-gallon batch of a low-hopped wheat extract ale) suggested the Mosaic might work better. I also thought of doing a combo of Citra and Mosaic (tentatively named ICBM) but didn't want to spend too much time playing with the hop schedule
I don't have my notes with me and can't remember if it was 3 or 4 weeks in the fermenter, but after about 2 or 3 weeks I split my dry hops in half, added one portion and then added the second 5 days later. I then cold-crashed for about 48 hours before bottling.
I usually do all grain, but this was an extract, hopbursted recipe with a short 20-minute boil. I went for the low end of the IPA scale for gravity as I knew the brett would ferment this quite dry and didn't want too strong of a beer–
3.25 gallon batch (~3.5 gallon boil)
FG: 1.008 (85% apparent attenuation)
IBU: ~55 (Tinseth)
3 lbs. X-Lite DME
1 lb. Wheat DME
1 lb. American C60 steeped in 1 gallon of water for 1 hour at 165.
2/3 oz. Mosaic hops (12.5% AA) for 20 min.
1 1/3 oz. Mosaic hops (12.5% AA) for 7 min.
1/2 oz. Mosaic hops (12.5% AA) dry-hopped for 10 days
1/2 oz. Mosaic hops (12.5% AA) dry-hopped for 5 days (overlapping with last 5 days of first dry-hop)
Fermented at room temperature (~75F)