CS10 - Jekyll & Hyde IPA
This beer was brewed together in Richard Jack's brewhouse - although fair to say there are two different beers included in the swap, as we split into two fermenters and pitched different yeasts: S-05 in one, and Brettanomyces Bruxellensis Trois in the other.
The Trois strain is known to produce tropical fruit notes, so to balance that we added copious amounts of Motueka, Kohatu and Nelson Sauvin hops to ensure the we got sufficient fruitiness.
In the case swap there are equal amounts of bottles fermented with each strain. Each bottle has a random 3 digit prime on the label - post your guess of which yeast was used and quote your number - I will let you know if you are drinking Jekyll or Hyde...
Batch Size (fermenter): 44.00
Measured Original Gravity: 1.063 SG
Measured Final Gravity: 1.011-12 SG
Estimated Alcohol by Vol: 6.8 %
Bitterness: 41.7 IBUs
Est Color: 15.3 EBC
Boil: 90.0 min
Ingredients
Amt Name Type # %/IBU
9.52 kg Pale Malt, Golden Promise (Thomas Fawcett) (5.9 EBC) Grain 1 75.0 %
1.02 kg Munich I (Weyermann) (14.0 EBC) Grain 2 8.0 %
1.02 kg White Wheat Malt (4.7 EBC) Grain 3 8.0 %
0.40 kg Cara-Pils/Dextrine (3.9 EBC) Grain 4 3.1 %
0.35 kg Acidulated (Weyermann) (3.5 EBC) Grain 5 2.8 %
0.25 kg Gladfield Toffee Malt (11.0 EBC) Grain 6 2.0 %
0.15 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 7 1.2 %
15.00 g Pacific Jade [14.00 %] - Boil 60.0 min Hop 8 10.9 IBUs
80.00 g Kohatu [6.80 %] - Boil 10.0 min Hop 9 10.3 IBUs
80.00 g Motueka [7.60 %] - Boil 10.0 min Hop 10 11.5 IBUs
40.00 g Nelson Sauvin [12.00 %] - Boil 10.0 min Hop 11 9.0 IBUs
80.00 g Kohatu [6.80 %] - Boil 0.0 min Hop 12 0.0 IBUs
80.00 g Motueka [7.60 %] - Boil 0.0 min Hop 13 0.0 IBUs
40.00 g Nelson Sauvin [12.00 %] - Boil 0.0 min Hop 14 0.0 IBUs
80.00 g Kohatu [6.80 %] - Dry Hop 4.0 Days Hop 15 0.0 IBUs
80.00 g Motueka [7.60 %] - Dry Hop 4.0 Days Hop 16 0.0 IBUs
40.00 g Nelson Sauvin [12.00 %] - Dry Hop 4.0 Days Hop 17 0.0 IBUs
Richard may post a note on the fermentation profile for each strain.
Replies to This Discussion
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Permalink Reply by Richard Jack on
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Last night we tried on of the bottled brett versions next to the same beer from the keg. Interestingly, they were quite different. The bottle has been sitting under Raffe's house, and is starting to develop the trademark bretty flavours that are almost completely absent from the keg, which has a clean (but sweet and intense) tropical fruit character. The stuff from the bottle was starting to remind me of the really fresh Orval you can get close to the source (just fruitier). I wasn't expecting that at all, it's certainly not what it's supposed to do. Maybe we had a Saccharomyces infection in bottling? :) Regardless, I'm a bit jealous that my remaining half of the batch doesn't taste like that, so I think I might pull the keg out and leave it under the house for a while...
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Permalink Reply by Tilt on
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I have a confession - I had the first of my two bottles, #263, a few weeks ago without writing any notes. It was after a long day reno'ing the bathroom and damn fine on a warm summers afternoon.
That one was all sweet juicy fruit and pineapple but tasted clean so I'm guessing it was the 05 version.
Both bottles aged in the keg fridge after sitting cold for a couple of months.
Tonight I'm having #383. Clarity is crystal and the aroma pops from the bottle. I get fruity strawberries with hints of pineapple as an aroma and on the beginning of the palate. Then a slight crisp sourness sneaks in, leaving a lingering savoury complex flavour . This one is thinner in the mouthfeel and has hardly any carb. I'd say this is the Brett version.
Regardless whether I pick them correctly, of the two, I prefer tonights - its got a lot more dry complexity to it and reveals different flavours as it warms and decarbs.
Thanks fellas - a worthwhile experiment that's left this lab rat with a grin on his dial.
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