Tropics- Brett IPA - All Grain 66% efficiency 6 gallons in the fermenter OG-1.066 FG-1.011 7.2% ABV 4.4 SRM 70 IBU rager MALTS 13 lbs briess brewers malt- 76% 2lbs white wheat malt-12% 1lb flaked oats-6% 1lb corn sugar-6% HOPS 1oz Columbus 14%aa- 60 min. - 36 IBU 1 oz Citra 13.2%aa- 8min. - 10 IBU 1oz centennial 10%aa - 8min- 8 IBU 1 oz mosaic 11%aa- 8 min- 9 IBU 1oz Citra - 1minute- 1.5 IBU 1 oz centennial- 1 minute - 1IBU 1oz mosaic- 1 minute- 1 IBU Dry hop with 1 oz Citra, 1oz centennial, and 1 oz mosaic for 5-7 days. ***hop IBU's were all rounded for my sanity.*** Yeast- WL 644 Brett Brux Trois. With a vial I would recommend 2 1200 ml starter steps. (Depending on viability) Let the starter go for 7-10 days before stepping up or crashing to decant to the next step. Mash in at 152-154 F Unknown new house water. Ferment in the 68-70f range. I try and keep a variation of this beer on draft at all times. Always very juicy, tropical fruits, slight dank, 0 funk and huge drinkability. The beer stays vibrantly hoppy for months although it never makes it that long. Even the BMC drinkers crush this. BB3 is my go to strain anytime I want a super tropical fruity juicy IPA type libation. Cheers! Pat.