(And, no, I can’t be bothered to go into the whole Sacch/Brett thing, so please read here: http://www.whitelabs.com/sites/default/files/644_Explanation.pdf) needless to say WLP644 is still an extraordinary yeast and seems to behave at least half-way like Brett, so for the sake of argument let’s just pretend it is Brett and I’ll carry on in my own little fool’s paradise…
I’ve based most of the recipe and technique on this post here: https://yeastismybitch.com/2015/06/04/designing-a-100-brett-beer-well-sort-of/
Here’s the recipe:
As you can see I somehow managed to get a finished volume of 26L at 1054 – so filled up a tiny demijohn with 4L of wort (which I pitched half-a-pack of ordinary ale yeast into, just for comparison…waste not, want not…)
I mashed in at 38C, did a single infusion rest at 65C (80 minutes) and then mashed out at 76C (10 minutes)
Notice that in-line with my own advice, I also moved a lot of the bittering charge (at least 14IBUs of it) to the last ten minutes of the boil…this should help with taste and aroma as well as providing those necessary bittering units… Enigma is ideal for this as it’s gloriously tropical and also offers a hefty 15.2% alpha acid.
I intend to do a double dry hop again with Enigma while the whole thing is in the fermenter for a month: a two week ferment, then dry-hop, wait a week and then dry-hop again, wait another week, then bottle.
I tasted the starter before pitching and it is very dry and very “fruity” – more strong fruit than tropical, but we’ll see what this yeast does to a whole 22L over the course of the month and of course there’s the ale yeast pitched version to compare against, too.
UPDATE: I got a very strong weirdly lumpy-looking ferment by 3am (don’t ask, why I was up at that time) and by 8am was going like a steam train – and quite excitingly: there’s quite a noticeably fruity pineapple/tropical aroma coming from the air lock (are there any other air luck sniffers out there? or is it just me?)