An Extra Special Bitter fermenting with Wyest London 1968 and Brett B. Trois Yeast
Last brew session I completed my first 100% Brett Beer, a Belgian IPA. This beer completed very quickly and is already kegged at this point, though I bottled about six 750mL bottles to see how the beer changes over a longer period of time. I had initially planned on re-pitching onto the same all-Brett yeast cake, but after the dry-hop of the IPA I decided that a fresh pitch and combining with traditional yeast strain would be more interesting. I’m hoping the normally fruit-forward yeast along with the floral hops in the ESB will work well with the aromas that Brett B. Trois produces.
I took my existing Best Bitter recipe that is really nice and bumped up the gravity and bitterness, part of the feedback from submission to a local Pro-Am and then added a touch of oats for mouthfeel as insurance for the Brett’s super-attenuative nature.
Recipe Details
Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
6 gal |
60 min |
40.2 IBUs |
8.5 SRM |
1.050 SG |
1.014 SG |
4.7 % |
Fermentables
Name |
Amount |
% |
Maris Otter (Thomas Fawcett) |
9.919 lbs |
86.45 |
Crystal, Medium (Simpsons) |
0.953 lbs |
8.31 |
Oats, Flaked |
0.601 lbs |
5.24 |
Hops
Name |
Amount |
Time |
Use |
Form |
Alpha % |
Goldings, East Kent (2011 Crop - Purchase FHBW 20130220) |
1.18 oz |
60 min |
First Wort |
Pellet |
5.6 |
Fuggles |
1.18 oz |
15 min |
Boil |
Pellet |
5.3 |
Goldings, East Kent (2011 Crop - Purchase FHBW 20130220) |
1.77 oz |
5 min |
Boil |
Pellet |
5.6 |
Fuggles - FHBS - 20130401 |
0.6 oz |
7 days |
Dry Hop |
Pellet |
5.7 |
Goldings, East Kent (2011 Crop - Purchase FHBW 20130220) |
0.6 oz |
7 days |
Dry Hop |
Pellet |
5.6 |
Miscs
Name |
Amount |
Time |
Use |
Type |
Calcium Chloride |
6.48 g |
60 min |
Mash |
Water Agent |
Gypsum (Calcium Sulfate) |
3.72 g |
60 min |
Mash |
Water Agent |
Epsom Salt (MgSO4) |
0.48 g |
60 min |
Mash |
Water Agent |
Yeast
Name |
Lab |
Attenuation |
Temperature |
London ESB Ale (1968) |
Wyeast Labs |
69% |
64°F - 72°F |
Brettanomyces B. Troi (3112) |
Wyeast Labs |
67% |
60°F - 75°F |
Notes
Bru'n Water calculates a mash pH of 5.5 Did a 1L starter of 1968 24 hours before pitch. |