All Brett Everything: NEIPA

To continue along the same path as my previous post 100% Brett fermentation is back. Again I am working on developing recipes that are relatively quick to turn around for Reverence Barrel Works. A great brewer (thant I cannot remember the name of) once said, “If you hate money then do not brew hoppy beer”. So with that in mind I have set out over the last 12 months to develop a hoppy all Brett beer.

Conception: I wanted another beer that was trendy that would be approachable to all the hop heads out there. All brett ferments generally tend to be more ester forward. The idea of fruity brett mixed with the juiciness of the NEIPA is a combo I simply could get out of my head. After over a dozen iterations I am finally at a point where I will keep the recipe.

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100% Brett NEIPA V3.2

Water:

  • Calcium:  115 ppm
  • Magnesium:  15 ppm
  • Sodium: 15 ppm
  • Chloride: 150 ppm
  • Sulfate: 75 ppm

Mash pH: 5.3

Mash:

  • Mash in at 158F and hold for 60 min ( qt/lbs)
  • Raise via induction to 168F and hold for 10 min
  • Fly Sparge at 168F

Grist:

  • 75 % Thomas Fawcett Pearl
  • 17 % OiO Toasted Flaked Oats
  • 8 % Simpson Golden Naked oats

Hot side:

  • 60 min boil
  • 15 min add whirlfloc and Nutrient
  • Chill to 175F
  • Whirlpool for 30 min with 2 oz each of Citra, Azzaca and Mandrina Bavaria
  • Chill below 82F

Cold side:

  • Pitch Escarpment Labs Brett D (1L starter/5 gal wort) 6 days on stir plate.
  • Let ferment ambient (74F) for 3 weeks.
  • After 7-8 days dry hop with 2 oz each Citra, Azzaca and Mandrina Bavaria
  • 3 days before packaging dry hop with 1.5 oz each Citra, Azzaca and Mandrina Bavaria
  • Keg and force carbonate

All the Bretts from Omega (OLY218) is a great blend to use as well and is far easier to get a hold of. Really any IPA hops can work here. I like to switch things up and rotating my hop varieties.

Stats:

  • OG: 1.050
  • FG: 1.011
  • ABV: 5.1
  • IBU: Who knows?
  • BU/GU: N/A
  • BHE: 80%
  • Fermentor Volume: 6 gal
  • Packaged Volume: 5.5 gal
  • Carbonation: Kegged and force carbed to 2.2 Vols

This time I did 3 half batches and decided to ferment them all with a different brett variety. Escarpment Labs Brett D, Escarpment Labs Brett Q and Escarpment Labs  Brett Brussels were used.

Want to try this beer and will be in Toronto the weekend of March 23rd? Well come on out to the Grand Opening of Peoples Pint Brewing Co. and try our collaboration brett NEIPA! I will be joining them this Sunday to brew a batch. I bet you can guess what my next blog post after this one will be about.

Do you bottle condition? Are hoppy beers lack luster due to oxidation? Look no further! Brett is excellent at scavenging O2 (the destroyer of all things hoppy) and metabolizing it quickly. Brett NEIPAs keep fairly well for over 2 months when bottle conditioned! What does it metabolize O2 into? Acetic acid. However the amount introduced during bottle conditioning is next to nothing. No worries you beer will not turn to vinegar!

Appearance:

D: The haziest. Light orange that the camera struggles to capture. nice small tight 28417517_10155935619925336_1427555506_obubbles in the head. Head sticks around for a min before slowly fading to a film across the top. A little bit of lacing on the glass
Q: The least hazy but still opaque. Brilliant orange when backlit. Medium large CO2 bubbles in the head. Best head retention. eventually fade to patches after a few min.
Brussels: Middle road of the haze. Again orange but needs backlighting to see it. Head retention similar to D. Slightly larger bubbles in the head than D.

Aroma:

D: Apricot, “a bit too squishy” peach and pineapple dominate. Some fresh cut grass and a faint hint of honey in the background.
Q: Creamsicle topped with honey. More stone fruit than tropical fruit. Lightly toasted bread and a tease of farmyard.
Brussels: Guava, Mango and… goat cheese? Yeah fruity and goaty. Kinda like that tangy smell you get from goat cheese. Not like stale hop cheese. Really digging this.

Mouthfeel:

D: Silky and full. Low carb helps accentuate the juiciness. Feels like mango nectar on the tongue. Mild hop astringency.
Q: Silky medium mouthfeel. A tad thinner that D. Again low carb. Slight pleasing bitterness
Brussels: Silky and super full. Fullest of the 3. Almost feels like a fruit smoothie. Almost has a light acidity to it as well. Low carb again (obviously).

Flavour:

D: Huge tropical fruit smoothie. Mango and pineapple jump out. As refreshing as breathing in mountain air but without the pine.
Q: Classic “C” hop characteristics followed by a strong white peachy note. The lightest barn yard on the end of each sip.
Brussels: Pineapple, Mango and grapefruit. A bit of that goaty tang from the aroma. Fresh cut grass on the backend.

Overall Impression:

D: I could crush this all day long. Winter or Summer this beer is delicious.
Q: Prefered D but this still has a lot of potential. May be better with a different hop combo.
Brussels: Strangest of the 3 but it worked really well. Going to ahve to revisit this strain again!

Next Time:

Who knows? I hope to take this recipe and change it. This was more of pale ale strength. I’d like to go back to about 6.5 ABV, make an imperial version, sour brett NEIPA, hell even a black Brett NEIPA. Chocolate covered fruit and funk? Sign me up! Different hop combos as well.

Cheers,
MD

All Brett Everything: Porter

Apologies first and foremost for the lack of content I have been putting out recently. Getting a brewery off the ground apparently is time consuming. who would have guessed? Anyways I figured that it has been way too long since my last recipe post. It’s been especially long since my last post that uses ingredients that are very easy to find. So with the idea of beers appropriate for Reverence Barrel Works and winter weather beer I bring you the first iteration of my 100% brett fermented porter.

Conception: I wanted a quick turn around brett beer that was approachable for those who are use to only clean styles yet interesting enough to get wild beer fans geeking out a bit. Dark beers with Wyeast Brett Lambicus (5526) have always been a personal favourite of mine due to the fairly intense cherry flavour and aroma. Nothing like black forest cake in liquid form!

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100% Brett Porter V0.0

Water:

  • Calcium: 100 ppm
  • Magnesium: 5 ppm
  • Sodium: 35 ppm
  • Chloride: 60 ppm
  • Sulfate: 50 ppm

Mash pH: 5.3

Mash:

  • Mash in at 153F and hold for 60 min (1.5 qt/lbs)
  • Raise via induction to 168F and hold for 10 min
  • Fly Sparge at 168F

Grist:

  • 76.8% Thomas Fawcett Maris Otter
  • 10.3% Thomas Fawcett Pale Chocolate
  • 5.2% Thomas Fawcett Crystal 45
  • 5.2% Thomas Fawcett Crystal 120
  • 2.5% Weyermann dehusked carafa III

Hot side:

  • 60 min boil
  • FWH EKG for 20 IBU
  • 15 min add whirlfloc and Nutrient
  • 10 min EGK for 4 IBU
  • 5 min add 1 lbs of lactose sugar
  • Chill below 82F

Cold side:

  • Pitch Wyeast 5526 starter (1L starter/5 gal wort) 6 days on stir plate.
  • Let ferment ambient (68F) for 6 weeks
  • Keg and force carbonate

Stats:

  • OG: 1.063
  • FG: 1.011
  • ABV: 6.8
  • IBU: 24
  • BU/GU: 0.37
  • BHE: 82%
  • Fermentor Volume: 4.5 gal
  • Packaged Volume: 4 gal
  • Carbonation: Kegged and force carbed to 2.1 Vols

Review:

Appearance:

Black. Pours a tan 1 finger thick head that sticks around. Head has some very large bubbles and some very tiny ones. After about 5 min it’s still an 1/8” thick. Laces the glass more than most beers. When held up to the lights it’s a very dark brown with a copper hue. Moderately clear as well. Head eventually fades to a halo and a few large patches.

Aroma:

Chocolate cake batter with extra chocolate chips. A generic dark fruit character with a black cherry accent. Hints of leather. For the most part it’s hard to tell this is brett fermented. Rather clean smelling.

Mouthfeel:

Low carbonation that just barely tickles the tongue. Medium creamy body. Coats the 27294905_10155855640000336_1189639510_ntongue. Slightly warming alcohol note.

Flavour:

Rich chocolate cake. Not the kind you get at a kids bday but a decadent cake that I probably couldn’t afford regularly. Similar to the aroma that there is a generic dark fruit flavour with a black cherry accent. The cherry become much more prominent as it warms. Very light floral alcohol. Leather is somewhat there but very mild. Light toffee/caramel on the back end.

Overall Impression:

For around 1 of a 100% brett Porter I am quite pleased. No huge complaints however, I think I would prefer this at a more sessionable ABV. Pretty surprised for how clean this is for a Brett beer and the head retention/lacing. This is a first for me. If I was not told there was brett in here I may not have been able to pick it up.

Next Time:

I plan to knock down the OG to target an ABV of 5.2-5.2. Increase the BU/GU by about 20% to give a little more character. Increase Chloride content to enhance the mouthfeel. Some red wine soaked oak and letting it age an additional 2 weeks to simulate a barrel. Also a bit of O2 in during the fermentation to encourage a slight amount of acetic acid to also make it taste more true to a barrel aged beer.

Cheers,
MD