Tropical "Brux" Trois IPA

[zlandaal]

So I'm going to be brewing an IPA tomorrow using Imperial Yeast's version of whitelabs' yeast WLP644, Saccharomyces "Bruxellensis" Trois, which is supposed to give pineapple, mango, citrus flavors

This is my planned recipe:
OG: 1.082
FG: 1.018 (hopefully closer to 1.010)
IBU: 110

Grain bill:
16.0 lb 2-row (88.9%)
0.75 lb Crystal 20 (4.2%)
0.25 lb Carapils (1.4%)
1.00 lb Corn Sugar (5.6%)

Mash: low at 150 for 60 minutes

Boil:

0.75 oz Warrior @ 60 min

1.00 oz Mosaic @ 15 min
1.00 oz Citra @ 15 min
1.00 oz Galaxy @ 15 min

1.00 oz Mosaic @ 5 min
1.00 oz Citra @ 5 min
1.00 oz Galaxy @ 5 min

I'll be using a counter-flow wort chiller, and should have everything chilled within 10-15 minutes of flame-out.

Yeast: ~200billion cells of Imperial Yeast A20 Citrus (under pitching on purpose for extra yeast esters)
I'll pitch the yeast into the wort at around 78-80 degrees.
Ferment: in the upper 70s as much as I can.

Dry hop (3 days):
2 oz Mosaic
2 oz Citra
1 oz Galaxy


I'll let you know how it turns out!

 

[Calder]

Looks good, but if you want 1.010 (which is what I would be trying for), I think 150 F is too high. 146 - 148 might get you there.

 

[BigPerm]

Looks good, but if you want 1.010 (which is what I would be trying for), I think 150 F is too high. 146 - 148 might get you there.

You could also drop your OG to encourage more attenuation, as you're underpitching in an HG wort.

 

[zlandaal]

I'm just being overly hopeful with that fg. It will be really tasty even if it finishes at 1.018. I'll mash at 148 and check the conversion after an hour.

 

[bigplunkett]

Ive had good luck with impirial organics a02 barbarian "conan" the 1# of sugar will help u get closer to 1.010 my guess is youll be close probly 1.014 or so

 

[zlandaal]

Ended up brewing this and got an OG of 1.072, and about 5.75 gallons. I started the boil with 8.75 gallons, so I think the hops soaked up a ton of wort, giving me such a low efficiency!

The good news is that I'll definitely have a lower final gravity, having mashed at 148 dropping to 146, with that OG.
I pitched around 76, and it rose to 79 and stayed there for the primary. Its at 76 now, and definitely simmering down. I'll post an update when I go in for dry hopping.

 

[emsroth]

I brew with this strain often, and with the sugar addition you will get 89% AA.