Yup 100% Funk Weapon #2. Didn't use your recipe, but used a similar one I've been brewing for a few years. 82% Pils/18% Golden Naked Oats. I typically do 80-85% base pils/pale or a blend, and 15-20% flaked oats/malted oats/GNO/spelt/wheat or a blend.
I left it sitting because I had other beer to drink and was too lazy to keg it up for a while. It smelled like super fruity mango juice while fermenting, like a beer that was already dry hopped even though it wasn't. The second month the mango aroma mellowed and the bretty overripe/tart aroma came out more. Like warm cut up pineapple that was sitting out for a day or so.
I've done similar recipes since 2013 with different hops/malts/yeasts etc. This one is definitely the most straight up juicy NEIPA I've done. I was afraid the brett would over attenuate and thin it out too much, ruining the body, but it actually has a great medium/full body with some slickness from the oats (it finished around 1.012!)
It really reminds me of pineapple cocktail juice. It has a similar sweetness, and even has that pineapple tartness with it. You could even call it a Sour Pineapple NEIPA. The light tartness is super refreshing and really helps drive home the pineapple character.
All dry hops were added to the keg for 48 hours before throwing it in my kegerator and putting it on gas. Purged keg, bagged hops, lightly agitating the keg twice a day to disperse. I wasn't anal about O2 exposure. I definitely popped off the airlock a few times to smell it over the course of 8 weeks. Siphoned it to a keg. It had a lot of time and chances to get oxidized and somehow it isn't!
I think my theory that brett IPAs prevent oxidation has some truth to it. This is one of the most aromatic NEIPAs I've made, even after an 8 week primary, and only one 4oz addition of Citra for a dryhop!
