Cairn 100% Brett IPA
There are many different ways to go with fermenting this recipe from Sacch Trois to Brett Trois or any favorite strain of yours. Either way, the Centennial and Citra® hops should please any hop fan.
Cairn 100% Brett IPA, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.057 FG = 1.010
IBU = 62 SRM = 5 ABV = 6.2%
Ingredients
7.25 lbs. (3.3 kg) 2-row pale malt
3.5 lbs. (1.6 kg) white wheat malt
1 lb. (0.45 kg) Weyermann Carahell® malt
4.3 AAU Northern Brewer hops (60 min.) (0.5 oz./14 g at 8.5% alpha acids)
28 AAU Columbus hops (0 min.) (2 oz./57 g at 14% alpha acids)
10 AAU Centennial hops (0 min.) (1 oz./28 g at 10% alpha acids)
2 oz. (57 g) Centennial hops (dry hop)
2 oz. (57 g) Citra® hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
1 tsp. Irish moss (15 min.)
White Labs WLP648 (Brettanomyces bruxellensis Trois Vrai) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Mill the grains and dough-in with 15 qts. (14 L) water, for a mash ratio of about 1.25 quarts per pound of grain (2.6 L/kg). Target a mash temperature of 155 °F (68 °C) and hold for 60 minutes. Sparge with 170 °F (77 °C) water. Collect approximately 6.3 gallons (23.8 L) of wort runoff and bring to boil.
Add bittering hops and boil for 60 minutes. Turn off heat, then add the 0-minute hop additions and let steep for half an hour before you begin cooling the wort. This “whirlpool” hop addition can be calculated as somewhere between a 10–5 minute addition for alpha acid utilization.
Cool the wort to 72 °F (22 °C), then top off with cold, filtered water to reach 5 gallons (19 L). Pitch a 2 qt. (2 L) yeast starter and ferment at 68–72 °F (20–22 °C). Fermentation should take two to three weeks, but keep an eye on your gravity. Following fermentation, dry hop for one week, then bottle or keg.
Cairn 100% Brett IPA, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.060 FG = 1.013
IBU = 60 SRM = 6 ABV = 6.2%
Ingredients
6.6 lbs. (3.0 kg) Pilsen light liquid malt extract
1 lb. (0.45 kg) wheat dried malt extract
12 oz. (0.34 kg) crystal malt (20 °L)
4.3 AAU Northern Brewer hops (60 min.) (0.5 oz./14 g at 8.5% alpha acids)
28 AAU Columbus hops (0 min.) (2 oz./57 g at 14% alpha acids)
10 AAU Centennial hops (0 min.) (1 oz./28 g at 10% alpha acids)
2 oz. (57 g) Centennial hops (dry hop)
2 oz. (57 g) Citra® hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
1 tsp. Irish moss (15 min.)
White Labs WLP648 (Brettanomyces bruxellensis Trois Vrai) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Steep the crushed grain in 2 gallons (7.6 L) of water as it warms until a temperature of about 150 °F (65.5 °C) is reached, or approximately 20 minutes. Remove grains from the wort and rinse with 4 quarts (3.8 L) of hot water. Add the liquid to reach a total of 3 gallons (11.3 L) and bring to boil. Turn off heat, add malt extract, and stir until completely dissolved.
Return to heat and add 60 minute hop addition, then continue boil for 60 minutes. At flameout, add final hop additions and turn off heat. Let hops steep (whirlpool) for 30 minutes before cooling. This “whirlpool” hop addition can be calculated as somewhere between a 10–5 minute addition for alpha acid utilization.
Cool the wort to 72 °F (22 °C), then top off with cold, filtered water to reach 5 gallons (19 L). Pitch 2 qts (2 L) yeast starter and ferment at 68–72 °F (20–22 °C). Fermentation should take two to three weeks, but keep an eye on your gravity. Following fermentation, dry hop for one week, then bottle or keg.
