Brett Beer Sink Spoon 100% Brett Rye IPA - Home Brew Forums
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Old 09-19-2012, 01:47 AM   #1
beerandloathinginaustin
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Jun 2011
Temecula, California
Posts: 553
Liked 24 Times on 23 Posts


Recipe Type: All Grain   
Yeast: WLP644 Brett B Trois   
Yeast Starter: Yes   
Batch Size (Gallons): 5.75   
Original Gravity: 1.064   
Final Gravity: 1.014   
IBU: 65.3   
Boiling Time (Minutes): 60   
Color: 5.2   
Primary Fermentation (# of Days & Temp): 50 days @ low 70s   
Tasting Notes: Tangerine & a little funk in nose. Very smooth & fruity. Tropical hops play well.   

This has been very well received and will be entered in upcoming contests. My buddy stirred the 80 degree wort with a dirty spoon from the sink, hence the name.

Grain Bill:

10.5lb US 2row
2lb Rye
1lb Franco-Belg Munich 6-8L

BIAB
Mash Schedule: 151 for 60min
Mash out at 168 for 10min

Hop Schedule:

60m - 1oz Magnum 12.2AA
10m - .8oz Citra 14.4AA + .4oz Nelson 11.8AA
5m - .6oz Citra + .4oz Nelson
0m - 1oz Citra + .9oz Nelson
Dry Hops - 2oz Nelson + 1oz Citra for 12days

Water was 2gals of RO + 5.5gals of Brita filtered Vegas tap water. Added a teaspoon of gypsum to the mash.


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www.BJCPhero.com - Head Brewer for Relentless Brewing. (Was) trying to win an award in all 23 BJCP beer categories (7 down so far with 19 awards) & taking Brett excursions along the way.

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Old 09-19-2012, 05:23 PM   #2
eviljay
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Jul 2011
Annapolis, MD
Posts: 198
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This sounds delicious.



 
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Old 11-16-2012, 02:28 PM   #3
benwoodward
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Dec 2010
Raleigh, NC
Posts: 1

Curious as to what size starter you pitched on this one. Considering something similar and I've got a 1200mL 644 on my plate for the past 10 days. Belgian IPA recipe I usually brew starts around the same, so I just want to make sure I pitch enough to chew through in about the same amount of time.

 
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Old 11-16-2012, 09:08 PM   #4
beerandloathinginaustin
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Jun 2011
Temecula, California
Posts: 553
Liked 24 Times on 23 Posts


It was probably 600-700 mL for 8 days on the stir plate. It would have been bigger if I would have had bigger flasks at the time. Sounds like you'll be fine.

BTW - With quite a bit of age on it this got a 32 & 36 in the Specialty category in the 10/20 SNAFU competition and due to a mix up the base style wasn't given to the judges, so it has been holding up fairly well.
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www.BJCPhero.com - Head Brewer for Relentless Brewing. (Was) trying to win an award in all 23 BJCP beer categories (7 down so far with 19 awards) & taking Brett excursions along the way.

 
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Old 04-04-2013, 04:49 PM   #5
kaips1
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Dec 2011
lexington, ky
Posts: 192
Liked 26 Times on 20 Posts


How long did you ferment it and did you take a gravity reading? Did you bottle condition or force carb?

 
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Old 04-08-2013, 02:43 AM   #6
beerandloathinginaustin
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Jun 2011
Temecula, California
Posts: 553
Liked 24 Times on 23 Posts


I bottled it after 5 weeks and used bottle conditioning. Had one of the last bottles left the other day. Drinks like an interesting funky Belgian Pale now: https://untappd.com/beer/228379
__________________
www.BJCPhero.com - Head Brewer for Relentless Brewing. (Was) trying to win an award in all 23 BJCP beer categories (7 down so far with 19 awards) & taking Brett excursions along the way.

 
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Old 04-27-2013, 04:02 PM   #7
kaips1
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Dec 2011
lexington, ky
Posts: 192
Liked 26 Times on 20 Posts


Quote:
Originally Posted by beerandloathinginaustin
I bottled it after 5 weeks and used bottle conditioning. Had one of the last bottles left the other day. Drinks like an interesting funky Belgian Pale now: https://untappd.com/beer/228379
Sweet, mine is on wk3 right now and I'm about to add the dry hops. When you said specialty that's cat 23 right? Not cat 16e( I think). You went specialty not Belgian specialty?

 
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Old 04-29-2013, 02:00 AM   #8
beerandloathinginaustin
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Jun 2011
Temecula, California
Posts: 553
Liked 24 Times on 23 Posts


I considered 16E but decided to go 23. If I were to do it over I might enter it in both.


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