Search results

The creator, Kim Sturdavant has characterized it: “As pale as possible in color” (Usually involving the use of adjuncts) “It needs to be very dry … knock it below 1˚ Plato” and get it as close to zero as possible “It needs to be in balance and very good and tastes really good … a very hop...

Not sure, I agree with that. You're not going to be able to deal with the nonfermentable sugars without the enzyme to break them into glucose and fructose. Yeast can't process the large chain polysaccharides and starches, which add to the gravity. You probably won't get below 1.008.

Brewed my recipe yesterday. Updated and finalized version is attached. 12 hours after pitch, the airlock needed to be switched to a blow off. I think the enzyme worked, haha.

The style is really clean, though. I'm not sure a saison yeast would retain a clean taste.

I found out this morning that the local brewery didn't use enzyme at all but instead picked a yeast strain (WLP007) that could dry the beer down more than normal. Their FG was 1.010. Interesting choice, but it leaves me with a question. If it's not 0.995-1.005, is it even a Brut? The style is...

So I had to source my enzyme from Amazon (Prime shipping, woo) because the local brew store only has alpha-amylase (only cleaves 1-4 bond). You need gamma-amylase to cleave both the 1-4 and 1-6 bonds). Both will work but smaller molecules = more fermentables for your yeasty bros.

Brew day is Sunday. I'll definitely pop back in when I have some notes. I'm sure there will be some. There really isn't a solid recipe out there right now that people are sharing. I've "frankensteined" this one together from multiple interviews, articles, and my own experience with biochemistry...

I registered to post this. I had my first Brut IPA last night at a local brewery that likes to experiment. I'm fascinated by the style due to background biochemistry so I've decided to try my hand at it. I've taken several recipes and picked through interviews with West Coast brewers. What I...