Recipe feedback: 100& brett galaxy Belgian IPA

Discussion in 'Homebrewing' started by od_sf, Oct 11, 2013.

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  1. od_sf

    od_sf Initiate (0) Nov 2, 2010 California

    Just threw this together now, about to order the ingredients but don't have access to beersmith on this PC. Would love some feedback.

    2.5 gallons batch.

    5 lbs Belgian Pale malt
    0.5 lbs Briess Caramel 20

    Sacch’ Rest: 150° F for 60 minutes
    Mashout: 170° F for 10 minutes

    1 oz Galaxy (60 mins)
    0.5 oz Galaxy (20 mins)
    0.5 oz Galaxy (5 mins)
    1 oz Galaxy (dry hop 5 days)

    yeast: Brettanomyces Bruxellensis Trois @ 72F

    Keep in primary for 3 months, bottle condition for 4+ weeks.
     
    #1 od_sf, Oct 11, 2013
  2. od_sf

    od_sf Initiate (0) Nov 2, 2010 California

    Also, if someone has beersmith handy, could you plug in those ingredients and let me know estimated OG, IBU, and SRM with 70% brewhouse efficiency? I think I should be able to get an OG of about 1.054? Thanks much!
     
    #2 od_sf, Oct 11, 2013
  3. soheadyithurts

    soheadyithurts Zealot (551) Jan 4, 2013 Massachusetts

    You could get away with a 3-4wk primary. From my experience Trois hits FG usually around that time frame
     
    #3 soheadyithurts, Oct 11, 2013
  4. mnstorm99

    mnstorm99 Initiate (0) May 11, 2007 Minnesota

    Seems about right. If the pale ale has a 36ppg (gravity points per pound per gallon), and the crystal is 32ppg I am coming up with about 1.055 based on a 70% efficiency.

    Math isn't too bad if you don't have a program.
    Base Malt: 36ppg = 36*5(lbs) = 180/gallon
    Crystal malt: 32ppg = 32*.5 = 16/gallon
    Total points per gallon = 196/2.5 (gallons) = 78.4 total points possible
    70% of 78.4 points = 54.88
     
    #4 mnstorm99, Oct 11, 2013
  5. mnstorm99

    mnstorm99 Initiate (0) May 11, 2007 Minnesota

    brett can take a little while to develop flavors though. I might suggest to go a bit longer so the dry hops are done as close to bottling/kegging as possible.
     
    #5 mnstorm99, Oct 11, 2013
  6. OddNotion

    OddNotion Pooh-Bah (1,915) Nov 1, 2009 New Jersey
    Pooh-Bah

    This is the issue I am running into now with my 100% Brett IPA. FG was hit in about 2 weeks but the flavors are still developing. I am sure it is getting close though.
     
    #6 OddNotion, Oct 11, 2013
  7. od_sf

    od_sf Initiate (0) Nov 2, 2010 California


    Ah, good to know, thanks! Yes the math is simple enough that even I could do it! Cheers! :slight_smile:
     
    #7 od_sf, Oct 11, 2013
  8. od_sf

    od_sf Initiate (0) Nov 2, 2010 California


    Yes, this was the plan... let the brett flavors develop as much as possible during bulk conditioning, dry hop at the very end of the 3 months, then bottle condition for just a few weeks extra so that there *should* still be plenty of fresh hop aroma and flavor.
     
    #8 od_sf, Oct 11, 2013
  9. od_sf

    od_sf Initiate (0) Nov 2, 2010 California


    What FG have you gotten from Trois? Does it get very close to 1.000? Most of my experience with brett has been with bruxellensis and I've almost always hit 1.000 in the end. Is trois a different strain from brux or is it a combination of strains?
     
    #9 od_sf, Oct 11, 2013
  10. jae

    jae Initiate (0) Feb 21, 2010 Washington

    Primary-fermented Brett beers tend to be thin, so I'd mash a little higher to compensate (say 153-154). Also maybe add some detrix to the grist. The Brett B Trois is VERY fruity and sweet, so there may be no need for the crystal malt (maybe sub a little wheat?). Also adding a little acidulated malt (3-5%) lends a small amount of lactic acid to the beer, which the Brett converts to a really yummy, super-fruity ester: ethyl lactate. Lastly dry-hopping in primary is a great idea! Brett is a wonderful oxygen scavenger, therefore dry hops stay fresh smelling longer. You want to get this into a bottle (and into your belly) ASAP!

    Have fun!
     
    #10 jae, Oct 11, 2013
  11. od_sf

    od_sf Initiate (0) Nov 2, 2010 California


    Awesome tips, thanks much! Will substitute the 0.5 lbs Briess Caramel 20 with .25 Weyermann Pale Wheat and
    .25 Weyermann Acidulated.
     
    #11 od_sf, Oct 11, 2013
  12. mnstorm99

    mnstorm99 Initiate (0) May 11, 2007 Minnesota

    This brings up another point, you might want to burst this beer a bit more near the end to keep some more of those hop flavors around as well. Galaxy can fade pretty quickly IMO, but the dry hops can help in this department as well.
     
    #12 mnstorm99, Oct 11, 2013
  13. psnydez86

    psnydez86 Initiate (0) Jan 4, 2012 Pennsylvania

    http://www.themadfermentationist.com/2012/07/100-brett-trois-ipa-recipe.html?m=1

    Got a starter going of this yeast right now. Can definitely smell the mango/pineapple as it is described. Looks like there's practically no yeast in suspension in the vial. It's like totally clear. Unlike any yeast I've bought. I'm doing a recipe next weekend similar to mikes and plan on using a lager pitch rate as mike recommends.
     
    #13 psnydez86, Oct 11, 2013
  14. psnydez86

    psnydez86 Initiate (0) Jan 4, 2012 Pennsylvania

    I didn't get any acid malt for my beer but would a couple ml's of lactic acid into primary help produce this yummy ethyl lactate
     
    #14 psnydez86, Oct 11, 2013
  15. azorie

    azorie Pooh-Bah (2,471) Mar 18, 2006 Florida
    Pooh-Bah

    I got using beersmith, If I got the right options. 1.056 SG, 118 IBU, 5.7 SRM, est ABV 5.25% that sound right to yea? measure og 1.046
     
    #15 azorie, Oct 11, 2013
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