WLP644 -Brett B Trois

[dinnerstick]

yep, it's just gonna be a matter of dialing in the body as the brett can leave it a bit thin (as everyone reading this already knows). my version keeps the IBUs (calculated around 30) and dry hop moderate, but it could be a nice playground for outrageous late/dry hopping

 

[jfrank85]

Anyone used Mandarina Bavaria hops with this strain? Got a simple 1.050 og 35 ibu recipe im doing this weekend with 4oz all end of boil additions.

 

[dinnerstick]

i'm using trois for a real session pale ale. i'm gonna be working on it all summer, i think. first formulation is done, based partly on tasty mcdole's widely publicized pale session recipe. i'll post the recipe for discussion, if anyone in interested in discussing. the goal was a ~3.5 to 4.0% abv hoppy easy drinker with some body, and that special fruitiness that this wonderful strain brings. the first brew is just barely ready but i'm already thinking about the next version. gonna increase the late hops and give it a little more body, but drop the alc % a little. i really want it in the 3's. in this iteration i overshot the gravity due to efficiency miscalculation from such a light malt bill, so it's a bit bigger than i wanted. but it's shaping up to be a great bbq beer. base malts are belgian unless otherwise described. and all the barley is 2-row, for those of you counting rows.
i call it AmMo Pale.
22% wheat malt
20% pale ale malt
15% pilsener malt
16% crystal, thomas fawcett light (70 ebc = ~30-40 srm?)
15% thomas fawcett maris otter
4% acidulated malt
4% flaked oats
4% cara-pils
i hope that adds up to around 100%...
warrior, 60 min, 19.5 IBU
amarillo, 10 min, 0.65 g/L
mosaic, 10 min, 0.65 g/L
amarillo, 0 min, 0.65 g/L
mosaic, 0 min, 0.65 g/L
amarillo, dry hop, 1 g/L
mosaic, dry hop, 1 g/L
OG: 1.044
FG: 1.008

an update on this beer, for anyone interested (is anyone interested? is anyone out there?). it's on tap now but still carbing and settling. cloudy, pale straw color. moderate mango tropical fruit aroma, and one person picked up strawberry in the nose. super chuggable, especially as it's on the low side of carbonation. i'm not a fast drinker but i reckon i could get a pint of this necked pretty sharpish. for all the different base malts, you don't really get a complex malt backbone. it's just that really light biscuit flavor, no 'grainy' pils flavor. i think it could use a hint more body, but my tasting panel, sitting in the afternoon sun, was pleased with a real light summer beer. low pleasant bitterness, i think i'll boost that a tiny bit as well. the hops are subtle, it's not a grapefruit bomb, maybe it could/should be. the second version will be brewed soon, lower SG, higher oat %, skip the multi-base malt and go with all golden promise (bought a 25kg sack), maybe add in some unmalted wheat, bigger late hop addition to give just a few more ibu.
well there, i'm glad i got the opportunity to discuss with with you. yes you. thanks for reading.

 

[badlee]

Wish I had a pint of that to neck right now mate!

 

[masonsjax]

More carbonation would add perception of more body. Sounds tasty regardless.

 

[jfrank85]

Here is the recipe we did yesterday. Created a 1L starter Wednesday and it took off within 12 hours. Mashed @ 156F, boiled for 90 minutes. Very excited for this brew!

 

[dinnerstick]

Here is the recipe we did yesterday. Created a 1L starter Wednesday and it took off within 12 hours. Mashed @ 156F, boiled for 90 minutes. Very excited for this brew!

i have no idea how anyone can work in base 16- pounds and ounces and quarts and flagons..... you really gotta know your math rather than just sliding around a flimsy decimal point! the reason i say that is not to be a dick about imperial measurements but trying to figure out roughly the percentage of wheat in your recipe. dunno if you've used this strain before but you might find that this strain really chews through everything leaving it a bit watery, which you can compensate for with high wheat or various unmalted grain additions.
i had to look up the mandarina hop, have you used it before? i had never heard of it but it sounds like it could be perfect with this yeast

 

[jfrank85]

Never used Mandarina, thought it would be a good pair. Has anyone had quick startup to quick drop out? Before I start yes I know that airlock activity is no indication of fermentation. I pitched a 1L 1.040 starter that has been started for 5 days prior to pitching into a 1.048 4 gallon wort @ 75F. Fermentation @ 80F took off STRONG within 12 hours and completely stopped ~30 hours after it started. The wort has a covering of yeast "patches" on top. Brett is a new critter for me so I'm not very well versed on its characteristics.

 

[Petekiteworld]

I agree regarding body, I've done several batches with this yeast and despite high percentages wheat or oats they all have very thin body. Still great and refreshing but tough to get big mouthfeel from

Sent from my SPH-L720 using Home Brew mobile app

 

[dinnerstick]

I agree regarding body, I've done several batches with this yeast and despite high percentages wheat or oats they all have very thin body. Still great and refreshing but tough to get big mouthfeel from

but it is possible, high % wheat malt, oat flakes, crystal works for me

 

[TrickyDick]

Phytase rest 113º plus flaked rye? Thought I read this in the wild beer book somewhere to help with foam/head retention and body.

TD

 

[jfrank85]

Never used Mandarina, thought it would be a good pair. Has anyone had quick startup to quick drop out? Before I start yes I know that airlock activity is no indication of fermentation. I pitched a 1L 1.040 starter that has been started for 5 days prior to pitching into a 1.048 4 gallon wort @ 75F. Fermentation @ 80F took off STRONG within 12 hours and completely stopped ~30 hours after it started. The wort has a covering of yeast "patches" on top. Brett is a new critter for me so I'm not very well versed on its characteristics.

So no answer on this question? Is this yeast popular for having silent fermentations?

 

[masonsjax]

When used as primary yeast, yes it can finish quickly like any other yeast. What does your hydrometer say?

 

[Conrad1]

I just dry hopped my Brett Trois whit IPA with 6 oz of citra, chinook, and centennial. I am currently brewing another beer to use with the used Brett Trois slurry that I am going to primary with and then add pedio. Grain for the second beer is marris otter, Vienna, wheat, cars-pils. 1oz Styrian Golding.

 

[dinnerstick]

AmMo Pale.
22% wheat malt
20% pale ale malt
15% pilsener malt
16% crystal, thomas fawcett light (70 ebc = ~30-40 srm?)
15% thomas fawcett maris otter
4% acidulated malt
4% flaked oats
4% cara-pils

i hope that adds up to around 100%...
warrior, 60 min, 19.5 IBU
amarillo, 10 min, 0.65 g/L
mosaic, 10 min, 0.65 g/L
amarillo, 0 min, 0.65 g/L
mosaic, 0 min, 0.65 g/L
amarillo, dry hop, 1 g/L
mosaic, dry hop, 1 g/L
OG: 1.044
FG: 1.008

This beer came out really nice. such an easy drinker. when the yeasties cleared a bit more the mosaic red fruitness really popped. i'd never even tried a mosaic beer before let alone brewed one. but- the next version has el dorado instead. going for the tangerine vs grapefruity good old cascade vs ripe mango from the trois. dropped the gravity, but bumped up the gooey grains with more flaked oat, bit of raw oat, bit of rye. ditched the mixed base malts for golden promise. it's in the fermenter!

40% golden promise
22% what malt
16% light thomas fawcett crystal (~70ebc/35lov)
7% flaked oats
7% rye malt
4% acidulated
4% cara-pils
~1% raw oats
that = 105. hmm... i guess i always round up.
OG 1.036

warrior 27 ibu 60m
cascade 5.5 ibu 5m
el dorado 8 ibu 5m
dry hop cascade 1.2 g/L, el dorado 1.2 g/L

can't wait.

 

[tagz]

22% what malt

.

Is that the new Lil Jon malt?

 

[WavePuckRiker]

I recently brewed a 100% Brett IPA using Brett Brux Trois from White Labs.

I followed the Southern Lands recipe from Modern Times Brew in San Diego. They post the homebrew recipes right on their website, in a Beersmith file nonetheless! I did not have access to Calypso, so I used Mosaic instead.

I've never had this beer from Modern Times, so not sure how close I am, but I am very happy with it. I did a 2L starter for about 7 days, stepped from 750ml. SG started at 1.070 and after 17 days was at 1.010. I racked, dryhopped and kegged it, and after 5 days of carbing, its pretty decent.

Very fruity, maybe a tad sweet. Wish it was drier. Lots of pineapple. Mouthfeel is good which was a concern. Very drinkable for sure. Cannot wait to experiment more with this yeast.

 

[Conrad1]

Trois fermented IPA with a 6oz dry hop of citra, centennial, and chinook. One of the best tasting brews I have done yet! And it seems to have carbed up pretty good after only a few days?

 

[jfrank85]

Trois fermented IPA with a 6oz dry hop of citra, centennial, and chinook. One of the best tasting brews I have done yet! And it seems to have carbed up pretty good after only a few days?

View attachment 204980

Are you sure it hit fg?

 

[Conrad1]

Yeah. We'll as sure as I could be. Fg was 1.006 and was steady there for 2 weeks.

 

[jfrank85]

Quick pic before cold crash and keg. Hit fg of 1.006, smells and tastes great. Not thin or watery at all. I think the mix of base malts made all of the difference. Can't wait till she's all carbed up. Entering this in a competition on June 29th.

 

[jrfehon]

I just kegged an all brett white IPA with 644. I used only mosaic and citra hops for flavoring and dry hopping. It's by far the fruitiest beer I've ever had, almost to the point of a tropical carbonated soda. That may not sound terribly appealing but it's actually a nice refreshing beer for this time of year. I've found, however, the longer you let this strain ferment the better off you are. I've done a few now and this most recent one is the best I've done because I let it ferment for over a month in the primary and then awhile longer in the keg before carbing.

 

[dinnerstick]

yeah a bit of clearing time is essential imo, since these guys hang around in suspension a long time the beer can taste a little muddy at first, and cloud out the bright fruit flavors, suddenly it drops a bit clearer and the fruit pops!

 

[jfrank85]

Got a few qt jars ready for harvest. I'm ready to brew w this strain all summer.

 

[dinnerstick]

Got a few qt jars ready for harvest. I'm ready to brew w this strain all summer.

i've been doing the chad yakobsen recommended room temperature storage of this strain and it's been working great, i've kept rinsed yeast cake a few weeks in a loosely sealed bottle and pitched directly.

 

[jfrank85]

i've been doing the chad yakobsen recommended room temperature storage of this strain and it's been working great, i've kept rinsed yeast cake a few weeks in a loosely sealed bottle and pitched directly.

Please explain.

 

[dinnerstick]

pretty simple, he suggests keeping brett yeast cakes at room temp rather than in the fridge. i don't know why exactly but he says they retain higher viability. i'll take his word for it! for long term storage i make glycerol stocks and freeze.

 

[TrickyDick]

Quick pic before cold crash and keg. Hit fg of 1.006, smells and tastes great. Not thin or watery at all. I think the mix of base malts made all of the difference. Can't wait till she's all carbed up. Entering this in a competition on June 29th.

Nice pic!
Like the hops in the background!

TD

 

[TrickyDick]

Brewed the "Abner" clone recipe from BYO a while back. Fermented half with Conan, and half with B.Trois. Let it keg condition at room temp for a month after primary was complete. just tapped it today, and while not fully chilled, it tastes pretty amazing so far. Radically different in terms of the hop profile and bitterness compared with the beer fermented using Conan, all from the same exact wort. Very fruity to the extreme. Also a few points higher in ABV compared the the Conan version.

TD

 

[Floculator]

Read this whole thread over a few days, great info.

Did my first brett beer yesterday

10.00 lb Belgian Pale Malt 83.3 %
1.00 lb Cara-Pils 8.3 %
1.00 lb Rolled Oats 8.3 %

1.00 oz Zythos [10.90%] (60 min)
1.00 oz Ahtanum [4.00%] (60 min)
0.25 oz Citra [15.60%] (60 min)
0.25 oz Amarillo [9.00%] (60 min)
0.75 oz Citra [15.60%] (5 min)
0.75 oz Amarillo [9.00%] (5 min)
1.00 oz Ahtanum [4.00%] (5 min)
1.00 oz Amarillo [9.00%] (Dry Hop )
1.00 oz Citra [15.60%] (Dry Hop )
1.00 oz Zythos [10.90%] (Dry Hop )

WLP-644 Brett B Trios

Mashed @153 60mins

Yeast nutrient last 15mins

Fermwrap/temp controller set at 73 degrees

OG 1.06

IBU 82.2


I didnt end up making a starter, but already have some activity as of 6am, pitched yeast at 1pm yesterday.


Not sure how long I will dry hop this for, should I do the usual 2 weeks?