Dirty Rotten Scoundrel - 100% Brett B Cascade Pale Ale

Title: Dirty Rotten Scoundrel - 100% Brett B Cascade Pale Ale
Author: Remmy

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.039
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.048
Final Gravity: 1.008
ABV (standard): 5.25%
IBU (tinseth): 36.52
SRM (morey): 5.66

FERMENTABLES:
9 lb - American - Pale 2-Row (90%)
.5 lb - American - Caramel / Crystal 40L (5%)
.5 lb - Belgian - Caramel Pils (5%)

HOPS:
0.5 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 27.29
1 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 9.23
2 oz - Cascade, Type: Pellet, AA: 17, Use: Dry Hop for 7 days

MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 90 min, Amount: 3.5 gal
2) Sparge, Temp: 185 F, Time: 30 min, Amount: 5 gal
Starting Mash Thickness: 1.4 qt/lb

YEAST:
Wyeast (Brettanomyces Bruxellensis) ‑ 5112
Starter: Yes
Form: Liquid
Attenuation (avg): 90%
Flocculation: Medium
Optimum Temp: 60 - 75 F
Fermentation Temp: 67 F
Pitch Rate: 0.35 (M cells / ml / deg P)

NOTES:
This is a very mild-tasting pale ale with a very funky aroma. It tastes drier than it is.

Did you do secondary aging? Currently I plan on brewing an IPA with a 100%brett b fermentation within the next 3 to 4 weeks. I am leaning towards an all Citra and have played around with the idea of mangos in the secondary. Your thoughts and input would be greatly appreciated.

CorporateHippie said:

Could you give me some specifics on tasting notes. Did you do secondary aging? Currently I plan on brewing an IPA with a 100%brett b fermentation within the next 3 to 4 weeks. I am leaning towards an all Citra and have played around with the idea of mangos in the secondary. Your thoughts and input would be greatly appreciated.

Click to expand...

You should try reading the mad fermentationist blog. Most of your technical questions can be answered there.

Also not sure on the fruit since you'd probably want to get most of the hop aroma as soon as possible but there are claims that suggest otherwise.

CorporateHippie said:

Did you do secondary aging? Currently I plan on brewing an IPA with a 100%brett b fermentation within the next 3 to 4 weeks. I am leaning towards an all Citra and have played around with the idea of mangos in the secondary. Your thoughts and input would be greatly appreciated.

Click to expand...

No secondary - I left this in the primary for a while and cold-crashed, so it had no problem clearing-up. I wanted to re-use the cake for another beer, too.

Send me some for Christmas please. This sounds delicious.

lousbrews said:

You should try reading the mad fermentationist blog. Most of your technical questions can be answered there.

Also not sure on the fruit since you'd probably want to get most of the hop aroma as soon as possible but there are claims that suggest otherwise.

Click to expand...

themadfermentationist's blog is a great resource.

Regarding the comment about hop aroma, I agree. I would not hop this beer to death if you are planning on adding fruit to it. If one adds too much fruit, you will simply ruin the beer and most of the hops you've added will go to waste. If adding fruit, don't over-do it.