Pale ale with wild yeast (Brettanomyces)

This was our first brew that we made with all wild yeast (Brettanomyces Drie). It turned out pretty good!

Appearance – Golden yellow in color with slight haze. Looks crisp and refreshing. One finger white head that looks quite airy (large bubbles). Surprising staying power despite the airy appearance.

Aroma – Predominantly grapefruit. Some floral overtones. Again, indicators of freshness and crispness. Layered subtle tropical fruit, but difficult to place amid the stronger aromas.

Taste – Very crisp and refreshing as the appearance and aroma had informed. Grapefruit surely is the key player, but some tropical fruit is evident. A wine-like quality is evident and rather strong. There’s a nice toasty malt backbone that plays off the grapefruit and rounds out the flavor. A floral bite builds with each sip.

Mouthfeel – Light and crisp, as all other indicators would suggest. This beer is rather carbonated, which makes the finish very clean.

Solid brew. It didn’t turn out as dramatic as I had expected given the use of wild yeast (Brettanomyces Drie) as opposed to brewer’s yeast, but it is still excellent.

Cheers!



Recipe Name:         Citra Brett pale ale

Recipe Volume:      5 gallons

Yeast:                     White Labs WLP644 Brettanomyces Bruxellensis Trois

Malts:	Amount
1. 2-Row malt	8 lbs.
2. Vienna malt	1 lb.
3. White wheat	1 lb.
4. Carapils	1 lb.
5. Acid malt	4 oz.
6. Acid malt (late boil)	6 oz.
7. Rice hulls	8 oz.

Brewhouse Efficiency                     70%
Calculated Original Gravity            1.059
Caclulated Boil Gravity                  1.047
Measured Original Gravity             1.055
Measured Final Gravity                  1.008
Calculated ABV                              6.3%

Hops:	Amount	Boil Time	IBUs
1. Galaxy (13.9%)	0.4 oz.	25	14
2. Citra (13.9%)	1 oz.	10	17
3. Cascade (7%)	1 oz.	10	7
4. Citra (13.9%)	1 oz.	Dry hop

Calculated IBUs          38