Anyone brewing Brut IPA?

[gunhaus]

1.028 ? AND 6 oz of dry hops? Won't that make a REALLY hoppy mild?

 

[Northern_Brewer]

I don't know about across the pond, but in the UK there's a bit of a thing at the moment for hoppy table beers in that 2.8-3.2% range. They're a tough one to pull off but they're great for that cheeky 2/3 of a pint at lunchtime that doesn't really touch the sides.

 

[EDF713]

I don't know about across the pond, but in the UK there's a bit of a thing at the moment for hoppy table beers in that 2.8-3.2% range. They're a tough one to pull off but they're great for that cheeky 2/3 of a pint at lunchtime that doesn't really touch the sides.

I haven't seen them much in Houston or my travels, but Cali and the East coast usually lead the trends. I would love a hoppy lighter beer, it's why I went with a 1.042 OG when I tried my hand at a Brut. Only problem with that is I drink 3 or 4 of them rather than one!

 

[bleme]

I don't know about across the pond, but in the UK there's a bit of a thing at the moment for hoppy table beers in that 2.8-3.2% range. They're a tough one to pull off but they're great for that cheeky 2/3 of a pint at lunchtime that doesn't really touch the sides.

The closest I have seen are all the session IPA's that went through a couple of years ago.

 

[Shenanigans]

I haven't seen them much in Houston or my travels, but Cali and the East coast usually lead the trends. I would love a hoppy lighter beer, it's why I went with a 1.042 OG when I tried my hand at a Brut. Only problem with that is I drink 3 or 4 of them rather than one!

I like the name coined by an Irish brewery (first place I saw it anyway)

Micro IPA

My favorite one from that style is Whiplash Northern Lights Micro IPA.

2.8% but tastes like a APA, not watery at all.

The secret is to add body by mashing high (over 70oC), using a malty base malt (Vienna) and some oat and wheat malts and an medium attenuating yeast (London III). The use of loads of mosaic in the whirlpool and dry hop also add perceived sweetness which probably helps beef it up a bit too.
Very tasty stuff and you can easily drink 3 or 4 or 5 without blowing your head of.

It's on my next to brew list

Anyway I'll stop hijacking this thread now

 

[Northern_Brewer]

I went with a 1.042 OG when I tried my hand at a Brut. Only problem with that is I drink 3 or 4 of them rather than one!

Welcome to British drinking culture...! Sessionability should be one of the most prized attributes of a beer.

The closest I have seen are all the session IPA's that went through a couple of years ago.

Don't forget that even many of the session IPAs come in over the 4.5% ABV that most British drinkers think of as the boundary that defines "strong". A combination of culture, taxation (proportional to ABV, and doubles over 7.5%) and a strong anti-drink-driving culture mean that historically we think of 4% as normal strength for beer.

It's changing a bit under the influence of US craft culture, particularly in cities where there is a viable public transport system, but you are seeing a distinctly British fusion of US craft meeting UK pub culture - for instance in the pale New World "bests" in cask at around 4.2-4.6%.

It's really interesting watching breweries that start off trying to clone US craft, who then open taps or city-centre bars and find themselves talking to actual customers. The first thing that happens is that they make a lager because that's what casual drinkers tend to drink - even hardcore cask ale places can find lager making up 50-60% of draught sales.

They also find that
a) British drinkers will insist on drinking (20oz) pints, regardless of strength
b) it's rather more profitable to have someone who comes into your bar for 6 pints and a bit of food than a schooner of the latest fenugreek and avocado imperial stout which is undrinkable in any larger quantities. I get the impression that many US breweries still haven't worked this out?
c) it's not much fun as a publican dealing with people who've had a few pints of 7% DIPA

So I see these table beers as an attempt to cater to the customers' need for a session beer they can spend the night on, whilst still having the odd half of something stronger.

Cloudwater is a good example - it was their DIPAs that pushed them ahead of Trillium, Treehouse etc in the Ratebeer rankings, but I suspect that these days the DIPAs are a smaller part of their business than most people would expect, as the volume is in the smaller beers. Although they make a big thing of revamping their range every 6 months, they seem to have settled down to making beers in four main categories - table beers at ~2.8%, lagers (often with a bit of an IPL-y twist) at ~5%, IPAs at 5.5% and then DIPAs.

 

[EDF713]

Welcome to British drinking culture...! Sessionability should be one of the most prized attributes of a beer.



Don't forget that even many of the session IPAs come in over the 4.5% ABV that most British drinkers think of as the boundary that defines "strong". A combination of culture, taxation (proportional to ABV, and doubles over 7.5%) and a strong anti-drink-driving culture mean that historically we think of 4% as normal strength for beer.

It's changing a bit under the influence of US craft culture, particularly in cities where there is a viable public transport system, but you are seeing a distinctly British fusion of US craft meeting UK pub culture - for instance in the pale New World "bests" in cask at around 4.2-4.6%.

It's really interesting watching breweries that start off trying to clone US craft, who then open taps or city-centre bars and find themselves talking to actual customers. The first thing that happens is that they make a lager because that's what casual drinkers tend to drink - even hardcore cask ale places can find lager making up 50-60% of draught sales.

They also find that
a) British drinkers will insist on drinking (20oz) pints, regardless of strength
b) it's rather more profitable to have someone who comes into your bar for 6 pints and a bit of food than a schooner of the latest fenugreek and avocado imperial stout which is undrinkable in any larger quantities. I get the impression that many US breweries still haven't worked this out?
c) it's not much fun as a publican dealing with people who've had a few pints of 7% DIPA

So I see these table beers as an attempt to cater to the customers' need for a session beer they can spend the night on, whilst still having the odd half of something stronger.

Cloudwater is a good example - it was their DIPAs that pushed them ahead of Trillium, Treehouse etc in the Ratebeer rankings, but I suspect that these days the DIPAs are a smaller part of their business than most people would expect, as the volume is in the smaller beers. Although they make a big thing of revamping their range every 6 months, they seem to have settled down to making beers in four main categories - table beers at ~2.8%, lagers (often with a bit of an IPL-y twist) at ~5%, IPAs at 5.5% and then DIPAs.

I hope it catches on here. The 12 oz serving, rather than the imperial pint, is working against it, among other things. I'd rather have a couple pints of British ordinary bitter or mild, or German leichtbier, than one dipa. Besides my expanding waistline, that's why I brew lower gravity beers. I also think brewers working more with enzymes for beers like brut ipa is a good thing for this, I love the idea of a light bodied and lower calorie beer with craft beer hop flavor and aroma.

 

[Grant McKinley]

1.028 ? AND 6 oz of dry hops? Won't that make a REALLY hoppy mild?

Following a recipe I got. Looks like it will be a hop infused coors light. Maybe I'll be lucky and it will be low carb and taste like a Sam 76.

 

[Grant McKinley]

I hope it catches on here. The 12 oz serving, rather than the imperial pint, is working against it, among other things. I'd rather have a couple pints of British ordinary bitter or mild, or German leichtbier, than one dipa. Besides my expanding waistline, that's why I brew lower gravity beers. I also think brewers working more with enzymes for beers like brut ipa is a good thing for this, I love the idea of a light bodied and lower calorie beer with craft beer hop flavor and aroma.

That's what I'm after. I don't necessarily want to get a buzz but like to drink a few. Might as well taste good.

 

[jaymosbeershack]

Brewing my third Brut today. The other 2 only got to 1.001, so gonna over pitch and heavily aerate. Enzyme in both mash and fermenter. Hopefully i can get this one to 0.998

 

[Sbe2]

Brewing my third Brut today. The other 2 only got to 1.001, so gonna over pitch and heavily aerate. Enzyme in both mash and fermenter. Hopefully i can get this one to 0.998

Why?

 

[jaymosbeershack]

Why?

Why do i want it to finish that low? I want it to be as dry as brut champagne

 

[Sbe2]

Why do i want it to finish that low? I want it to be as dry as brut champagne

When it gets down that low, I don't know if I could tell the difference is all. But hey YMMV! Brew on and good luck on getting sub 1!

 

[Ahks]

Yea, pretty sure there's very little perceptable difference between 1.001 and 0.998, considering it's only 3 points. I'm certain I can't tell the difference between 1.010 and 1.013, and I'm certain most folks can't either.

 

[jaymosbeershack]

I agree. Im sure the difference will be negligable, but i want to see for my self. 1.001 was plenty dry, but i kept seeing others get below 1.000, so i thought i would do everything i know to get it as low as i could.

 

[TheMadKing]

I agree. Im sure the difference will be negligable, but i want to see for my self. 1.001 was plenty dry, but i kept seeing others get below 1.000, so i thought i would do everything i know to get it as low as i could.

FWIW

We tasted mine 0.998 side by side with another guys in my club and his was 1.002.

His was more bitter than mine and because of that it was perceived as being more dry despite the actual gravity. So it's more to do with balance and perception rather than just the gravity number

 

[TheMadKing]

So my brut just came back from a competition with a 27 and it was scored low because there just wasn't enough hop aroma and flavor for the judges to call it an IPA... So I'm doubling the hops on the next one and increasing the IBU to 30

But Munich Helles took best of show so I'm pretty content

 

[Shenanigans]

So my brut just came back from a competition with a 27 and it was scored low because there just wasn't enough hop aroma and flavor for the judges to call it an IPA... So I'm doubling the hops on the next one and increasing the IBU to 30

But Munich Helles took best of show so I'm pretty content

Congrats on the Helles. What would the new "improved" Brut IPA recipe look like?

Anyone here have a tried and tested recipe?

 

[TheMadKing]

Congrats on the Helles. What would the new "improved" Brut IPA recipe look like?

Anyone here have a tried and tested recipe?

I'm going with:

9lbs pils
0.5lb acid malt

0.5 oz Simcoe at 15 min

Whirlpool hops at 170 for 20 mins with
2 oz Simcoe
2 oz Hallertaur blanc
1 oz Nelson Sauvin

Ferment with Kveik yeast and glucoamylase

Dry hop with

1oz Simcoe
2oz Nelson Sauvin
1oz Hallertaur Blanc
0.5 oz Loral

 

[Shenanigans]

I'm going with:

9lbs pils
0.5lb acid malt

0.5 oz Simcoe at 15 min

Whirlpool hops at 170 for 20 mins with
2 oz Simcoe
2 oz Hallertaur blanc
1 oz Nelson Sauvin

Ferment with Kveik yeast and glucoamylase

Dry hop with

1oz Simcoe
2oz Nelson Sauvin
1oz Hallertaur Blanc
0.5 oz Loral

Thanks sounds good.
Not much different than what I was planning myself but with an American ale yeast.

 

[Ahks]

Nice. My next Brut will be with a kveik yeast. Seems like the perfect work horse for the style given the ester profile

 

[Grant McKinley]

I'm going with:

9lbs pils
0.5lb acid malt

0.5 oz Simcoe at 15 min

Whirlpool hops at 170 for 20 mins with
2 oz Simcoe
2 oz Hallertaur blanc
1 oz Nelson Sauvin

Ferment with Kveik yeast and glucoamylase

Dry hop with

1oz Simcoe
2oz Nelson Sauvin
1oz Hallertaur Blanc
0.5 oz Loral

MadKing, Do you think thats enough dry hopping. I added 6 ozs. of crita to mine and I'm not sure if I put enough in. I like the Kveik yeast idea. It would be great to use here in Phoenix.

 

[TheMadKing]

MadKing, Do you think thats enough dry hopping. I added 6 ozs. of crita to mine and I'm not sure if I put enough in. I like the Kveik yeast idea. It would be great to use here in Phoenix.

I'm cautious with dry hopping because I want it to be crystal clear so I hope so

 

[Grant McKinley]

I'm cautious with dry hopping because I want it to be crystal clear so I hope so

Mine is actually clearing up more than I thought it would. Crashed for a week now.

 

[devils4ever]

Here's my Brut IPA recipe that I plan on making this weekend. I'm looking for all comments.

I'm also looking for advice on when to add the Glucoamylase enzyme. I've read some add it during the mash and some add it during fermentation.

Is Wyeast 1056 a good yeast for this?

Brut IPA (5.5 gallon batch)
---------------------------
Est SG: 1.056
Est IBU: 20
Est SRM: 3.7
Est ABV: 5.7%
---------------------------
10 lb. German Pilsner malt
2 lb. Flaked rice
1 oz. Citra hops (15 min)
1 oz. Nelson Sauvin hops (0 min)
1 pkg. Wyeast 1056 American Ale yeast (with starter)
10 mg. Glucoamylase enzyme (primary--pitched with yeast?)
2 oz. Nelson Sauvin hops (dry hop--4 days)

Mash at 145 F for 60 min, mash at 154 F for 20 min.

Ferment at 60 F for 4 days, raise to 62 F for 3 days, raise to 65 F for 3 days, raise to 70 F for 7 days. Cold crash.

 

[doug293cz]

Here's my Brut IPA recipe that I plan on making this weekend. I'm looking for all comments.

I'm also looking for advice on when to add the Glucoamylase enzyme. I've read some add it during the mash and some add it during fermentation.

Is Wyeast 1056 a good yeast for this?

Brut IPA (5.5 gallon batch)
---------------------------
Est SG: 1.056
Est IBU: 20
Est SRM: 3.7
Est ABV: 5.7%
---------------------------
10 lb. German Pilsner malt
2 lb. Flaked rice
1 oz. Citra hops (15 min)
1 oz. Nelson Sauvin hops (0 min)
1 pkg. Wyeast 1056 American Ale yeast (with starter)
10 mg. Glucoamylase enzyme (primary--pitched with yeast?)
2 oz. Nelson Sauvin hops (dry hop--4 days)

Mash at 145 F for 60 min, mash at 154 F for 20 min.

Ferment at 60 F for 4 days, raise to 62 F for 3 days, raise to 65 F for 3 days, raise to 70 F for 7 days. Cold crash.

I've had good luck adding at yeast pitch.

Brew on

 

[shade0428]

Add it when you pitch the yeast.

 

[bleme]

I'm also looking for advice on when to add the Glucoamylase enzyme. I've read some add it during the mash and some add it during fermentation.

I was just talking with a local brewer last month about his experimenting with glucoamylase and he said that he uses it in the mash if he wants to make a drier IIPA, but to get down to a Brut he has to pitch with the yeast.

 

[EDF713]

Here's my Brut IPA recipe that I plan on making this weekend. I'm looking for all comments.

I'm also looking for advice on when to add the Glucoamylase enzyme. I've read some add it during the mash and some add it during fermentation.

Is Wyeast 1056 a good yeast for this?

Brut IPA (5.5 gallon batch)
---------------------------
Est SG: 1.056
Est IBU: 20
Est SRM: 3.7
Est ABV: 5.7%
---------------------------
10 lb. German Pilsner malt
2 lb. Flaked rice
1 oz. Citra hops (15 min)
1 oz. Nelson Sauvin hops (0 min)
1 pkg. Wyeast 1056 American Ale yeast (with starter)
10 mg. Glucoamylase enzyme (primary--pitched with yeast?)
2 oz. Nelson Sauvin hops (dry hop--4 days)

Mash at 145 F for 60 min, mash at 154 F for 20 min.

Ferment at 60 F for 4 days, raise to 62 F for 3 days, raise to 65 F for 3 days, raise to 70 F for 7 days. Cold crash.

From my limited experience I recommend more hops at flameout and dry hop. The one I tried to make had an ounce at flameout and 3 oz dry hop and it could have used more. Next one I'll whirlpool 2 oz and dry hop 6 oz. I used a mix of Citra, Mosaic, El Dorado, and Idaho 7 and plan to do the same in the next one.

 

[devils4ever]

From my limited experience I recommend more hops at flameout and dry hop. The one I tried to make had an ounce at flameout and 3 oz dry hop and it could have used more. Next one I'll whirlpool 2 oz and dry hop 6 oz. I used a mix of Citra, Mosaic, El Dorado, and Idaho 7 and plan to do the same in the next one.

So, would you recommend?
1 oz. Citra (15 min)
2 oz. Nelson Sauvin (0 min)
6 oz. Nelson Sauvin (4 days--dry hop)

Also, I'm thinking of switching the yeast to White Labs WLP001 (California Ale) to get better attenuation.