Critique wanted - kettle-soured tropical IPA using WLP644 Sacch Brux Trois

[Juno_Malone]

I've been interested in making a kettle-soured tropical IPA using WLP644 Saccharomyces "Bruxellensis" Trois for a while now. Here's the basics of what I've thrown together for a 5.4gal batch:

OG: ~1.051 given 72% efficiency
FG: ~1.008 given 85% attenuation
ABV: ~5.7%
IBU: ~60
SRM: 6

7lb 2-row
2lb Red Wheat
1lb Flaked Oats
0.5lb Caramel/Crystal 40L

~50 IBUs from Magnum @ 60 min
1oz Amarillo @ 5 min
1oz Citra @ 5 min
2oz Amarillo @ 0 min
2oz Citra @ 0 min
2oz Citra @ dry - 7 days
2oz Galaxy @ dry - 7 days

Mash @ 154F for 60 minutes, cool to 95F, and pitch a starter of Lactobacillus plantarum. Kettle sour 24-72 hours until desired ph is reached. Boil for 60 minutes using hop additions described above, cool to 75F, pitch a starter of WLP644. Ferment a few weeks, dry-hop in primary, cold crash + gelatin, and bottle.

Any thoughts/recommendations? I'm considering getting some Azacca in there as a late addition/dry hop, maybe replacing the Galaxy. I also need to see if my LHBS carries "Otto Supreme" hops - I've heard they have a strong pineapple flavor.

 

[hottpeper13]

Jumping on here,just got a pouch of 644 and am wondering what to brew. Is this kinda like a Berliner Weiss on hops?

 

[tmendick]

I just did a Kettle Sour with WLP644 after reboil.
It was only a 5 minute boil with Mosaic, Comet, and Mandarina in whirlpool/biotransformation/dry hop (no boil hops). I was going for a hop schedule like an NEIPA but not as strong.
I wouldn't use gelatin on this one though, you'll have some haze and that's okay for a kettle sour.