100% Brett IPA #3 (Claussenii)

I finally get to try fermenting an IPA with Claussenii. I have done two previous lovely IPAs using the same dregs harvested from a bottle of the Bruery’s Humulus Terreux, but it was time to move on. I really liked what fruity elements the Claussenii produced with the fast Sour Brown even though the sour part itself was lacking, but I harvested the Brett regardless to use for an IPA.

The yeast is a little old at this point, but I picture Brett yeast like the warriors in 300…it’s gonna take a massive army to kill them off, and surely some slightly lengthy fridge time won’t be enough to deal the final blows.

The recipe for this is the exact same as the Zythos/Waimea Session IPA. I might start pulling off a gallon of every IPA I make and mess with it, mainly fermenting them with Brett, but other experiments could be lurking as well.


Batch Size: 1 Gallon
Target OG: 1.040
SRM: 3.9
Est ABV: 4%
IBU: 89
Boil Time: 60

52% – 2-Row
28.4% – German Wheat
9% – Flaked Barley
5.7% – Acid Malt
4.9% – Light DME

.12 oz Waimea (17.4% AA) @ 60 Min

Hop Stand (175F)
.05 oz Waimea (17.4% AA) @ 40 Min
.05 oz Zythos (10.9% AA) @ 40 Min
.07 oz Waimea (17.4% AA) @ 10 Min
.12 oz Zythos (10.9% AA) @ 10 Min
.20 oz Zythos (10.9% AA) @ 1 Min

WLP645 Brett Claussenii

Here’s what went down:

4/5/16: Made a 1/4 gallon starter with some Claussenii slurry I had in the fridge. Activity the next day.

4/7/16: Activity appears complete. I keep swirling this ever so often regardless.

4/9/16: Put the starter in the fridge to cold crash.

Brewed 4/10/16

Ran off a gallon of the Session IPA #3 post-boil and chilled.

Decanted off the top of the starter and poured the rest into the 1 gallon jug.

4/11/16: Temp in the chest freezer was at 55F by accident, yet there was lots of activity still. Raised it to 67F.

4/12/16: Still raging.

4/14/16: It’s going nuts still.

4/18/16: Fermentation appears complete.

4/23/16: Gravity at 1.010.

4/30/16: Bottled with .5 oz of corn sugar.

5/10/16 Tasting notes:

Tastes kinda like a saison for some reason, but I think that’s because it actually got a bit skunky. That tells you a lot about my shitty palate. I left this out on the table in the garage near the door, and perhaps when I was in there one day light got to it for a bit too long. The yeast was in the fridge for a long time, so that might have something do with it too? It could be just what those particular hops imparted with Claussenii as well. This is my least favorite Brett IPA I’ve made, but still drinkable.

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