October Rockit Cup: Brett Trois IPA

I’d like to point out that the idea for this beer is Brian Gallow’s, not mine, although I’m guessing that no one will believe me. That said, I think this is a fantastic idea: using Brettanomyces as the primary yeast. That’s certainly gonna push some knowledge. And who doesn’t need more of that? Nazis, that’s who! This recipe is a slightly revised version of Michael Tonsmeire’s 100% Brett Trois IPA, which is also currently being produced as Modern Times Neverwhere. Rockit Cup: always on point.

October Rockit Cup: Brett Trois IPA
OG: 1.059
FG: 1.012
IBU: 72
Color: 4.59 SRM
ABV: 6.2%

9 lbs. Breiss 2-row
2 lbs. Breiss White Wheat
½ lb. Breiss Carapils
½ lb. Weyermann Acidulated 

Mash @ 153° F for 60 minutes
60 minute boil

1 oz. Columbus @ 60 minutes
1 oz. Citra @ 5 minutes
½ oz. Cascade @ 5 minutes
½ oz. Centennial @ 5 minutes
1 oz. Cascade @ 0 minutes
1 oz. Centennial @ 0 minutes
1 oz. Citra @ 0 minutes
1 oz. Citra dry hop 
½ oz. Cascade dry hop
½ oz. Centennial dry hop

WLP644 Brettanomyces bruxellensis Trois

Ferment @ 68° F

Carbonate to 2.0 volumes

P. S. For those of you who have never brewed with Brettanomyces: do recall that it is a wild yeast that can and will infect the soft plastics you use for brewing. Thus, I would suggest glass for primary and secondary fermentation, and getting a second set of transfer and bottling equipment (or borrowing one from someone who has a second set) to use to transfer and bottle the beer. Sure, your stuff might not get infected, but do you really want to take that chance?