Brett Pale Ale Recipe Critique

Discussion in 'Homebrewing' started by hoptualBrew, May 30, 2014.

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  1. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    Have ingredients on the way, mostly looking for advice on water profile, but also to see what you all think about this recipe in general.

    Recipe Type: All Grain
    Yeast: Brettanomyces Trois - WLP644
    Yeast Starter: 50 ml -> 250 ml -> 750 ml -> 1500 ml, 8 days
    Batch Size (Gallons): 5.0
    Original Gravity: 1.037 (est)
    Final Gravity: 1.002 (est)
    Brewhouse Efficiency: 75% (est)
    IBU: 47.84 (est)
    SRM: 3.9 (est)
    Boiling Time (Minutes): 60
    Primary Fermentation (# of Days & Temp): 14 @ 70 F
    Secondary Fermentation (# of Days & Temp): 7 @ 36 F cold condition

    Ingredients & Process:

    3.0 lb (40.54 %) Pilsen Malt
    2.0 lb (27.03 %) Weyermann Pale Wheat Malt
    2.0 lb (27.03 %) Dingemans Munich
    0.40 lb (5.41 %) Acidulated Malt

    RO water with salt additions to:

    50 ppm Ca, 171.5 ppm SO4, 13 ppm Mg, 26 ppm HCO3, 10 ppm Na

    1.75 qt/lb
    Mash pH to 5.2
    Mash temp 150 F for 60 min

    10 IBU Hopshot FWH
    0.5 oz Pacific Jade 20 min
    0.5 oz Motueka 20 min
    0.5 oz Pacific Jade 10 min
    0.5 oz Motueka 10 min
    1.0 oz Pacific Jade DH x 4 days
    1.0 oz Motueka DH x 4 days

    Looking to brew this up next Wednesday 06/04. Just wondering if SO4 is too high? Predictions on NZ hops with Trois? Cheers!
     
    #1 hoptualBrew, May 30, 2014
  2. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Trois and Nelson go together oh so well. Send me a bottle and I'll let you know how you did! :stuck_out_tongue:
     
    #2 SFACRKnight, May 30, 2014
  3. jamescain

    jamescain Initiate (0) Jul 14, 2009 Texas

    What are you using to increase your SO4? Gypsum I assume? I've read and found that I get a better aroma perception when using CaCl
     
    #3 jamescain, May 30, 2014
  4. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    I love pacific jade, but you may have people or judges hate this beer due to its polarizing nature. I've entered beers brewed with Jade into comps (IPAs) and have had one judge give me a 42 and tell me how good it was and the next give me an 18 and tell me my beer tastes like beef jerky. This has now happened twice.
     
    #4 barfdiggs, May 30, 2014
  5. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    Beef jerky? Descriptors online say fresh citrus & black pepper. I hope I don't get beef jerky out of it!

    And yes, a mix of Gypsum & Epsom salt for the SO4. Think the SO4 is too high for a pale ale though?
     
    #5 hoptualBrew, May 30, 2014
  6. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    I have a Vienna & CarafaIII base, Simcoe and Amarillo hopped APA with Brett Trois on tap now. My ppm for water are Ca 52.7, Mg 2.6, Na 6.1, Sulfate 88.4, Chloride 34.3, Bicarb 18.3. Tastes great. Down to 1.008 from 1.048. Hop bursted only, no bittering hops. Really enjoying it. Waiting another week or so to do an official review once it clears up a little more for the photo.
     
    #6 jbakajust1, May 30, 2014
    hoptualBrew likes this.
  7. Jesse14

    Jesse14 Initiate (0) Jul 21, 2011 Massachusetts

    I hover around 100 ppm for my SO4 on my APA's. I planned on doing a Brett Trois APA myself on father's day weekend. I've never fermented exclusively with Brett. How will you build up your starter? I see you have 8 days and 4 step-ups. Are you doing 2 days at each with a stir place that is constantly on?
     
    #7 Jesse14, May 31, 2014
  8. soheadyithurts

    soheadyithurts Zealot (551) Jan 4, 2013 Massachusetts

    I'd anticipate an FG around 1010+. Not sure if that's important for you.
     
    #8 soheadyithurts, May 31, 2014
  9. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    Why 1.010+? That's not my experience with this yeast.

    @Jesse14 , yes. Well, 250 for 2 days, 750 for 2, then 1500 for 4 days on stir plate.
     
    #9 hoptualBrew, May 31, 2014
  10. udubdawg

    udubdawg Initiate (0) Dec 11, 2006 Kansas

    beef jerky? wow, I've seen some weird descriptions, but...
    I definitely get the black pepper and lemon each time I've used them, so I tried them in a saison. Interestingly the flavors were easily distinguishable from yeast-derived lemon and black pepper within the beer. Rather than complement the yeast I actually thought it made it a but muddled so I've avoided it on subsequent efforts. Still a good hop though.
     
    #10 udubdawg, May 31, 2014
    barfdiggs likes this.
  11. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    Yeah, I was a bit pissed off. The first 18 came from a guy in my brew club that really likes my hoppy beers and always takes huge pours of them, so thats what was so shocking (So either he's kissing my ass and lying at brew club meetings, or he really hated this beer; hoping its the latter).

    I actually did a sorachi and pacific jade double hop IPA with golden promise malt (SMaDH beer) that was one of the more interesting IPAs I've ever brewed. Was very saison like, but like you said, very easily distinguishable from yeast derived esters (The ECY saison blend I use tastes like orange peel and pepper, but is much cleaner than the hop derived flavors).
     
    #11 barfdiggs, May 31, 2014
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