Tag Archives: IPA

100 %* Brett * IPA, Check Out The Big Brain on Brett!

To be up front, I got busy around the house and while my brewing hasn’t really slowed, my blogging obviously has. This brew day was done on November 25th. It is a pseudo clone of Michael Tonsmeire’s 100% Brett Trois IPA, with a different hop schedule due to a lack of Citra and a lack of a hopback. Of course, the big news that happened while I was fermenting this is that WLP644 may not be Brettanomyces at all. You can read all about that here, here, and just about anywhere else homebrewing is discussed.  Bottom line is that this is still an awesome yeast to use, and a change of classification doesn’t change it’s properties or flavour contribution to an awesome tropical IPA.

I started with a stepped starter way back on November 5, pitching into 350 ml on the stire plate and letting it go for 5 days before stepping up to 1.5 litres, for another week. I reserved 500ml of this for future use, but I think I should have done an additional step as will be revealed later, as I did not pitch enough cells.

The hops for this were Chinook, Centennial and a huge amount of Mosaic in a 20 minute steep for a target of 90 IBUs. I also added aciduated malt to the mash because according to Tonsmeire it aids the Brett in creating fruity esters, specifically ethyl lactate. Due to some small astringency/tanic issues in Don Juan IPA I think that my mash PH is getting north of good as well. Recipe after the break.

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IPA – Don Juan

Back to basics as it were. One of the main impetuses to start homebrewing in Denmark was that the freshness of American IPA was unreliable to say the least, and in general, I don’t think Europe has produced really spectacular hoppy beers with consistency. IPA was the first recipe I brewed here, and even though my love for Saisons and sours is growing, IPA is my first love so to speak, and fresh, it is unbeatable. After reading IPA by Mitch Steele, and listening to him on the Beersmith Podcast I wanted to take this fresh information and apply it. Firstly, this is a dead simple malt bill, 86% Maris Otter, 10% wheat and 4% simple sugar for dryness. No crystal, nothing to distract from hops. This recipe will use 7 hop varieties in total, including 2 massive dryhopping sessions, the first with American hops, the second with Australia and New Zealand. It is the second in a series of beers using Conan yeast. It is meant to kick ass, and I’ve wanted to name a beer after a piece of classical music. (I am an orchestral musician by trade.) This is named after Richard Strauss’s orchestral poem, Don Juan. It’s in your face, unapologetic and something I’d like any time.

Continue reading IPA – Don Juan