tag:blogger.com,1999:blog-5076002047553648960.post9096541304535514975..comments2024-02-27T14:56:43.295-04:00Comments on Meek Brewing Co.: Brewing a 100%-Brett IPA (with Amarillo and Hallertau Blanc)Shawnhttp://www.blogger.com/profile/08469375277267237839noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5076002047553648960.post-82208834424768335582015-08-13T17:05:57.820-03:002015-08-13T17:05:57.820-03:00I wish I was more eloquent when it comes to my pal...I wish I was more eloquent when it comes to my palate! I don't think I can specifically describe most of the fruit flavours I get from this beer, although I do detect pineapple in there. Lots of tropical as opposed to straight citrus, I guess is one way to put it.<br /><br />Your beer sounds great, I can't see Hallertau Blanc pairing badly at all with Citra and Nelson; in fact, that sounds like almost a perfect combination to me!Shawnhttps://www.blogger.com/profile/08469375277267237839noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-39333046913173910132015-08-06T15:54:41.294-03:002015-08-06T15:54:41.294-03:00What a coincidence Im making my 3rd all Brett IPA ...What a coincidence Im making my 3rd all Brett IPA tomorrow with this same blend. This will be the first time I use this blend though. What fruit flavors ended up coming through? Though I suppose its hard to tell where the hops end and the Brett starts, at least that's how it was with my 100% Brett beers. I'm actually using Hallertau Blanc too along with Nelson Sauvin and Citra (19oz in total). I've read Hallertau Blanc is the closest thing to a substitute for Nelson, just less funky and more floral, so I'm banking on that being a winning combo. I'm also a huge fan of a large portion of wheat in fruit forward IPAs. I feel like it brings out the "juicyness" of the hops. This ones gonna have 25% flaked wheat like I usually do for saisons to help with the similarly attenuation levels. I've found that the attenuation levels for Brett blends from the spec sheets are for when you use it in the secondary. My Brett IPAs usually finish around 1.010Anonymoushttps://www.blogger.com/profile/12374474174542095548noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-1895480395173787612015-08-04T17:10:50.169-03:002015-08-04T17:10:50.169-03:00Yeah, like I mentioned in the tasting notes, I fin...Yeah, like I mentioned in the tasting notes, I find the bitterness medium-low. Hasn't really changed much since I started tasting it, but I guess around 45 IBUs for a beer like this is perfect for me; it's pretty much right where I want it.Shawnhttps://www.blogger.com/profile/08469375277267237839noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-72084861997568590632015-08-04T13:57:37.702-03:002015-08-04T13:57:37.702-03:00This comment has been removed by the author.Leesmithhttps://www.blogger.com/profile/15649184046493411386noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-90739399295934054612015-08-04T11:52:23.987-03:002015-08-04T11:52:23.987-03:00How did you find the bitterness? I've found wi...How did you find the bitterness? I've found with the 100% brett beers I've done that the bitterness disappears, even when I use different strains. I did a double batch of IPA, one Brett and one Sacc, you could tell the bitterness difference in the two. Jameshttps://www.blogger.com/profile/02501966130818041298noreply@blogger.com