Hill Farmstead’s Wheat is the New Hops & Crooked Stave’s Hop Savant are two excellent examples of what happens when you brew a double IPA then ferment with Brettanomyces. Most home brewers brew IPAs more than any other style so you can take your favorite recipe and simply switch ale yeast for Brett. Really easy.

Brett has a tendency to move slowly so I recommend a 2 litre starter to get those bugs really going, pitch and ferment warm (around 70F) and you’ll have near full attenuation within 14 days. I let mine go 21 days and then transferred to the keg. Brett keeps working for many months later but this is also a very hoppy beer so you take 2 routes. You can tap it now and drink a deliciously fruity, spicy and funky IPA or you can wait 6 months, let the hops fade a bit and allow the keg to carbonate on its own (keg condition) and get a more esther funk forward pale ale. I’ve done both and personally prefer waiting a while.

The reason I’m writing this is because I took 2 gallons of a batch brewed last April (1 year ago) and kept it in the keg and what I got was a beautiful keg carbonated bitter beer lots of fruit, leather and rye spice w/ a little bit of peppercorn taste. Still bitter enough with no cheesy taste at all. The mouthfeel is amazing being naturally carbonated producing a 3 finger fluffy white head.

The recipe is below except use WLP645 instead of ale yeast. I really think the results are astonishing.

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Here’s a picture of that beer brewed a year ago. Gorgeous!

WLP645 Brett IPA w/ Citra

 

WLP645 Brett IPA w/ Citra