One of my Brett strains in this blend impacts the hops quite drastically as it biotransforms the hop oils into something new and unique compared to Sacc strains. On some beers this is wonderful as it teases out underlying fruity flavors from hops that usually are herbal and dank while downplaying the dank and herbal notes. On some beers it is the opposite where it downplays the big bold fruits and ramps up the dank and herbal notes instead. As an experiment on this batch I am going to Bio-Fine half the batch upon kegging to remove as much of the yeast as possible. I will then transfer it onto the dry hops. The other half will go onto the dry hops from primary and still have yeast in suspension, then Bio-Fine it after the dry hopping is complete. My hope is to have a clear enough difference between the two to see what the raw character of the hops would be vs the biotransofrmed character. I plan to do this on my next IPA recipe as well.
NAME: Tragic Magic
STYLE: Farmhouse Ale
TYPE: All Grain
SIZE: 12 gallons
IBU: 35 (Modified Tinseth)
Efficeincy: 79% (mash)
Pilsner, Vienna, Flaked Rye, German Dark Wheat Malt, Chocolate Malt (for color), Sugar
Magnum, Saaz, Tettnang, Hallertau
Crisp, dry, bitter.
Blend for fruit and earth/spice
Half Dry Hopped before Fining, half Fined before Dry Hopping.