B. bruxellensis

In illa Brettanomyces nos fides.

Batch #92
Brett IPA

9 lbs 5 oz 2-row malt (yes, boring, I know, but I really thought I had some munich or caramel around)

1 oz El Dorado, 15.8%aa, 30 min
1 oz El Dorado, 15.8%aa, 10 min
1 oz El Dorado, 15.8%aa, 2 min
1 oz Cascade, flameout
1 oz Cascade, dry
1 oz Citra, dry

Water: RO with 8g gypsum, 1g epsom, 2g calcium chloride, and 1g sodium chloride.
Yeast: Brettanomyces bruxellensis, WLP650, 1L starter (~10days growth)

OG: 1.049

FG: 

ABV: 

IBU: ~75

Mash-in to 150F in 14 qts water for 1 hour. Batch sparge to extract 7 gallons wort. Boil for 75 min.