Brut IPA

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Brut IPA

Unread postby big_o » Thu May 03, 2018 7:37 am

Looks interesting, anyone tried anything like this already:

http://www.thebeerscholar.com/beer-scho ... to-make-it
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Re: Brut IPA

Unread postby grooves » Thu May 03, 2018 8:58 am

Hmm - sounds interesting.

I have heard of US brewers using Beano tablets (flatulence pills!) to lower the FG of fermentations that have not fermented out as expected. But this seems to use them or something similar to push the FG down further.

The tablets just contain enzymes that break down dextrines into simple sugars the yeast (or your gut) can digest. You can find something similar in any health food shop.
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Re: Brut IPA

Unread postby mashy » Fri May 04, 2018 7:45 am

Amylase enzyme is available on the net - particularly Poland ?

But be aware is doesn't travel well - even dry packed it needs to be chilled.
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Re: Brut IPA

Unread postby big_o » Fri May 04, 2018 8:08 am

Some people in my beer club are going to try, will report back results.
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Re: Brut IPA

Unread postby uk_brewer » Wed May 09, 2018 5:58 pm

Experimental brewing podcast has touched on brut ipas past few episodes.

https://www.facebook.com/experimentalbrew/
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Re: Brut IPA

Unread postby big_o » Wed May 16, 2018 12:07 pm

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Re: Brut IPA

Unread postby Lindh » Mon May 21, 2018 4:21 pm

Been at it for quite some time: www.valentincervisia.com
Difficult to brew, easy to drink...
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Re: Brut IPA

Unread postby mashy » Tue May 22, 2018 9:42 am

Ok you crossed the line.

I gotta give this a go. Recipe ideas anyone ?
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Re: Brut IPA

Unread postby Cristian » Wed May 23, 2018 7:48 pm

mashy wrote:Ok you crossed the line.

I gotta give this a go. Recipe ideas anyone ?



+1 :beerbang:
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Re: Brut IPA

Unread postby grooves » Thu May 24, 2018 10:12 am

If I were to brew one of these, I'd take a fairly hop-forward beer I'd brewed before, and then brew it as before but bung in a couple of teaspoons of enzyme as primary fermentation is finishing. This way you can compare & contrast the flavour difference - perhaps even side by side.
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Re: Brut IPA

Unread postby Cristian » Mon Aug 20, 2018 3:14 pm

Found an interesting recepe in Beer & Brewing Magazine.
Did not try it yet but sounds interesting:

5 gallons (19L)
Brewhouse Eff.: 84%
OG: 1.058
FG: 1.000
IBUs: 0
ABV: 7.6%

Malt/grain bill
7lb(3.2kg) 2-row malt
1lb(454g) red wheat malt
1lb(454g) brown rice flakes
9.4oz(265g) oat flakes

Hops and additions schedule
Yeast nutrient at 10 min
Kettle finings at 10 min
0.54oz(15g) Galaxy(14.2AA) at 0 min
0.54oz(15g) Citra (13.1AA) at -5 min (w)
0.54oz(15g) Galaxy at -10 min (w)
0.06oz(2g) amyloglucosidase enzyme at 1.020-1.024
1.2oz(34g) each Azzaca (13.3AA) and Hallertau Blanc (8,6AA) (dryhop)
1.38oz(39g) each Azzaca (13.3AA) and Hallertau Blanc (8,6AA) (dryhop)

Yeast
Wyeast 1056, 1007 or other neutral yeast with high attenuation

Water profile
80-85 ppm calcium, 95-100 ppm chloride, 90-95ppm sulfate.
Add half of the salt addition to mash and rest in the boil kettle
Mash 150F(66C) @5.2-5.4pH

Boil 60 min and whirpool 10 min followed by hops and additions schedule.

Ferment at 67F (19C) untill gravity 1.020-1.024 and add the amyloglucosidase enzyme into fermentor and allow temp to to rise slowly at 72F(22C) by the end of fermentation to ensure full attenuation.
When fermentation reaches 1.000-1.002 add first dryhop additions. 3 days later dump the first hop additions and add second dry hop addition for another 3-4 days.

Package at 2.7-2.9 volumes of CO2


Notes:
The idea behind using plenty of wheat, rice, or even corn is to have plenty of highly fermentable adjuncts without having to use sugar. The finish will be very dry and grassy, so if you substitute different hops, stay away from any hops with grassy character. Some haze is okay, but allow adequate conditioning time and/or finings to help clarify the beer due to high amounts of adjuncts and late-hops additions. For amyloglucosidase, we have used both BSG Amylo 300 and Brewcraft Liquid Exo-Alpha Amylase successfully to completely ferment out when we add the enzymes to fermentation. You can use enzymes in the mash, but the beer doesn't 1007generally attenuate out as much. Best practice isito not re-use your yeast if you add enzymes during fermentation. (autor: Kim Sturdavat)

:beer: :drink:
what do you think?
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Re: Brut IPA

Unread postby mashy » Mon Aug 20, 2018 5:12 pm

I like galaxy hops and am experimenting with the M at the moment, so this right up my street. They are in keeping with my weight/vols too. Like the two stage dry hopping. Probably keeps the high notes better, and not the veggy bit.

I prefer late hopping for a rounder bitter flavour. I may have got this wrong, but the bittering seems out of step.

Azzaca is new to me so I will look it up. That & red wheat could be a challenge in the UK.

Nutrient in the boil? Hmm. Please tell me that's not DAP!
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Re: Brut IPA

Unread postby Cristian » Mon Aug 20, 2018 5:31 pm

mashy wrote:
Nutrient in the boil? Hmm. Please tell me that's not DAP!



I am also using the nutrient last 10 min in the boil (Wyeast nutrient) as recommended on the label.
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Re: Brut IPA

Unread postby mashy » Tue Aug 21, 2018 6:43 am

Phew. Better check that out.
Do you use it in all beer styles?

Nutrient is one of those things you can't quite measure. But if you haven't had stuck fermentation, you wonder if you need it.

DAP is certainly coming out of the other side in winemaking, with people saying it can create off flavours.
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Re: Brut IPA

Unread postby Cristian » Tue Aug 21, 2018 7:58 am

I am not sure if I really need it but I considered that won't hurt. The time I upgraded from BIAB to all grain including BM I also added the nutrient to my usual process. Yes I use it in all my beers.
Are there any negative feedbacks regarding the nutrient used in the boil or should i consider not to use it for particular stiles? (the product is cheap and I still have a full one but I may try not to use it next time to see how the fermentation goes)


https://wyeastlab.com/wyeast-nutrient-blend-he
DOSAGE RATE
1/2 tsp (2.2 grams) per 5 gallons (19 Liters) of wort.

USAGE INSTRUCTIONS
Dissolve Wyeast Nutrient in warm water. Add solution to kettle 10-15 minutes prior to end of boil.
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