Anyone brewing Brut IPA?

[duelerx]

What about Wyeast 2565 for this style?, i think the winey esters could pair well with other hops as Nelson or Blanc.

 

[day_trippr]

I just had a couple of pours of my first Kolsch using 2565. Given there's not a lot to a Kolsch the yeast character can really shine (or trash it all) and the flavor of this beer is fabulous.
So I'm digging the 2565, but can it dry out a beer enough for this style?

Cheers!

 

[doug293cz]

If you use Amylo 300 in the fermenter, just about any yeast should work, as long as you don't exceed its alcohol tolerance. Amylo 300 will reduce all starch and dextrin in the fermenter to glucose, which any yeast can eat easily. Don't know how long it takes (yet.)

Brew on

 

[stickyfinger]

i used 1007 in a few ipas. i didnt like it at the end of the day. had too much sulfury flavor. not sure if 2565 would work better

 

[day_trippr]

Wrt 2565 at least, time is a friend.

I ran this Kolsch at 60°F then slowly took it down to 34°F before kegging, then gave it another 3 weeks of lagering (so far).
I noticed a faint whiff of sulphur while cleaning up after kegging, but that wasn't the first time that's happened, especially with lager strains.
Anyway I had about a quart that wouldn't fit so I stuck it in a carbonation bottle and after 3 weeks (today) the pours from that bottle were wonderful with not a hint of sulphur. Again, that's consistent with past experience with other cold-run yeasts. They tend to clean up after themselves if given enough time.

Anyway...I reckon the 10% abv Wyeast assigns to 2565 ought to work.
I'm always trawling around for new styles to trial, this might be interesting.
At 10 gallons per crack there's a rather significant commitment level required but somehow - with enough reading - I've always lucked out

Cheers!

 

[cactusgarrett]

Trying my hand at this style on Saturday with an addition of amylo to the kettle before boil. Anyone who has used the amylo powder have suggestions on how much to add? I think i saw 10g but didn't see per volume referenced.

Edit: after doing some reading up and trending of people's experiences with the amylo, I think I'll use it in the fermenter, as it sounds like it needs more than kettle-amounts-of-time to get it down near 1.000.

 

[Crice]

Brewed one 2 weeks ago, getting ready to package this weekend. Here's what I did:

7# 2-Row
1# Golden Promise
1# sugar (Plain old C&H white sugar)

1/4 ounce Nelson Sauvin @ 60
1/4 ounce Nelson Sauvin @ 20
1/2 ounce Sorachi Ace @20
1/2 ounce Sorachi Ace @ 5

Dry hop for 7 days with
1/2 ounce Sorachi Ace
2 ounces Centennial

Mash @ 140 for 30 minutes with 1 Tsp amylase enzyme
Raise to 150 for another 30 minutes

Amylase I used: https://www.amazon.com/dp/B006O2D7DA/?tag=skimlinks_replacement-20

Ferment with Imperial A38 Juice at 66 with another Tsp amylase enzyme, raise 2 degrees per day to 72 after 3 days.

O.G. 1.052
F.G. 1.000

Smelled and tasted amazing out of the fermenter, can't wait to taste it cold and carbonated!

 

[Dcpcooks]

https://www.homebrewing.org/FermFas...MIg7a3quXT2wIVD77ACh2K5gz8EAQYAiABEgI5DfD_BwE

My buddy brewed two different batches last month and used this enzyme. Both beers finished below 1.000. Pretty bone dry stuff. I enjoyed the beers and will probably make a batch at some point soon.

The take aways we noticed were 1) bittering hop rates needed to be reduced by about 5% to offset the lack of malt backbone ie residual sweetness from the low FG relative to a traditional ipa.

It was also somewhat like making a clean light crisp pilsner in that there isn’t much to hide behind. Fermentation control and fresh ingredients are important to the finished taste.

It’s a nice style for summer weather

 

[stickyfinger]

Dang, I got the amylase enzyme formula from BSG. Turns out it only does the 1,4 linkages. Anyone have any idea how much less fermentable my wort will be? Maybe I'll use these this time and do a step mash and see what happens.

 

[radwizard]

Imperial Yeast just released A30 "Corporate". Apparently it is a strain for Brut IPA. I haven't tried it but thought I would pass it along as I have been following this thread. It looks like a seasonal that was released today.

 

[stickyfinger]

Imperial Yeast just released A30 "Corporate". Apparently it is a strain for Brut IPA. I haven't tried it but thought I would pass it along as I have been following this thread. It looks like a seasonal that was released today.

is that a similar strain the the wyeat Pacman strain or the white labs pacific ale yeast?

 

[couchsending]

It’s Elysian’s yeast... hence the “corporate” moniker. I don’t believe it’s been available to homebrewers before. Imperial already sells Pacman which is A18 Joystick. Listened to a podcast with the guys from Cloudburst in Seattle. They came from Elysian and use their yeast. They said it was banked at Imperial and called corporate but was only available to professionals at that time.

I believe Pacific Ale yeast and Wyeast 1332 are the same strain. It’s from Hale’s brewery. I’ve used it three or four times, it has an odd fruity character that I’ve never really experienced before. At least how I used it. It has diffrent properties than Corporate does.

Not sure if Corporate would be any better or worse than Chico, San Diego Super, Pacman, but maybe.

 

[stickyfinger]

It’s Elysian’s yeast... hence the “corporate” moniker. I don’t believe it’s been available to homebrewers before. Imperial already sells Pacman which is A18 Joystick. Listened to a podcast with the guys from Cloudburst in Seattle. They came from Elysian and use their yeast. They said it was banked at Imperial and called corporate but was only available to professionals at that time.

I believe Pacific Ale yeast and Wyeast 1332 are the same strain. It’s from Hale’s brewery. I’ve used it three or four times, it has an odd fruity character that I’ve never really experienced before. At least how I used it. It has diffrent properties than Corporate does.

Not sure if Corporate would be any better or worse than Chico, San Diego Super, Pacman, but maybe.

ah, ok. i was wondering why such an odd name for it. that makes sense. thanks for the info. i think i'll give us05 a try for my first round.

 

[cactusgarrett]

Saw this come across Reddit lately: an interview with 4 commercial brewers who offer Brut IPAs to their customers.

http://newtobrew.com/2018/06/21/brewing-a-brut-ipa-with-advice-from-professional-brewers/

 

[stickyfinger]

Saw this come across Reddit lately: an interview with 4 commercial brewers who offer Brut IPAs to their customers.

http://newtobrew.com/2018/06/21/brewing-a-brut-ipa-with-advice-from-professional-brewers/

very useful info

 

[duelerx]

What are your thoughts about water profile?, I’ve been thinking if Czech Pilsner water profile could work for this style.

 

[cactusgarrett]

Mash pH: I would imagine whatever works for a light/pale grainbill would work.
Mash/Overall salts: I would expect a typical IPA profile, with a Cl:SO4 ratio favoring bitter perception would be called for.

 

[Clef051]

I may try this, I think it would be nice to have on tap as a change from NEIPA's. Especially on the hot days.

 

[Miraculix]

I really would love to see a new trend in which the malt plays the major role, not the hop. All the last trends were so hop focused...

 

[stickyfinger]

I really would love to see a new trend in which the malt plays the major role, not the hop. All the last trends were so hop focused...

the next trend will be all aromatic malt beers

 

[Clef051]

I have 3lbs of Ekuanot coming I think I'm going to brew one of these this weekend, using a pound of that and one of Mosaic. Using this as a grain bill.

20 lbs Pilsner (2 row) (Gambrinus) (1.6 SRM) Grain 1 80.0 %
3 lbs Corn, Flaked (1.3 SRM) Grain 2 12.0 %
1 lbs Acid Malt (3.0 SRM) Grain 3 4.0 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM)

And voss kviek yeast and maybe hornindal kviek also, as a split 10 gallon batch.

 

[cactusgarrett]

I think I'm going to brew one of these this weekend...Using this as a grain bill.

Are you using enzyme? If so, unless you're using it purely to jack up the ABV, you could ditch the corn sugar. I mashed mine low 140s and have no adjuncts. The enzyme brought it down to 0.997 in a week.

 

[doug293cz]

Are you using enzyme? If so, unless you're using it purely to jack up the ABV, you could ditch the corn sugar. I mashed mine low 140s and have no adjuncts. The enzyme brought it down to 0.997 in a week.

Which enzyme did you use, and did you use it in the mash or fermenter?

Brew on

 

[Clef051]

Are you using enzyme? If so, unless you're using it purely to jack up the ABV, you could ditch the corn sugar. I mashed mine low 140s and have no adjuncts. The enzyme brought it down to 0.997 in a week.

Yeah i was planning on using amylase enzyme. i was just planing on using it to help dry it out more, so maybe i will ditch it. I was planning on mashing at 148.

 

[cactusgarrett]

I used amyloglucosidase. I've read it goes beyond what the typical alpha amylase from LHBSs sell, in that it cleaves the 1-6 glucose (?) bond as well as the 1-4 bond and purportedly works more efficiently. I wouldn't be surprised if the qualitative difference between the two is nil.

Amylo works up through 140°F, and consensus is that use in a typical mash (up to 90min) isn't enough time for it to work fully, so it's suggested to use as primary fermentation is dying down and let go for a few days. For insurance, I myself, used it in both the mash (coupled with a low beta rest ~140°F), and in the fermenter.

 

[RocketBrewer]

I used amyloglucosidase. I've read it goes beyond what the typical alpha amylase from LHBSs sell, in that it cleaves the 1-6 glucose (?) bond as well as the 1-4 bond and purportedly works more efficiently. I wouldn't be surprised if the qualitative difference between the two is nil.

Amylo works up through 140°F, and consensus is that use in a typical mash (up to 90min) isn't enough time for it to work fully, so it's suggested to use as primary fermentation is dying down and let go for a few days. For insurance, I myself, used it in both the mash (coupled with a low beta rest ~140°F), and in the fermenter.

This is similar to what I did only I mashed @ 147-148F for 90 min in my eBIAB rig. I removed the grain and let it cool below 140 and added the enzymes and rested for an hour before bringing it to a boil. Fermentation ended at about 1.005, so I ended up adding more enzymes to the fermenter to bring it down to a FG of .996. The beer turned out fantastic, and has been enjoyed by all who have tasted it. On my next batch I won't bother to add any amyloglucosidase to the mash, just brew as normal and add after primary fermentation. I think it's a waste of time to add to the mash as it made little difference and cost me at least an hour and a half. I will also refrain from using any boil hops (I didn't use much on the first one), only WP and dry hops. After primary fermentation is complete, I will harvest yeast and add the enzymes and first dry hops. It doesn't take much amyloglucosidase, I only used 4 grams in the fermenter (I used 24g in the mash). After fermentation ends again, I will add a second dry hop charge to help layer the hop character. The higher carbonation levels this style calls for can be a challenge. I got a flow control tap to try to dial back the flow that higher pressure brings but it just wanted to pour foam. Lengthening the tap hose to 15ft instead of my normal 10ft helped, but probably could have gone 20. Can't wait to try this one again!

 

[cheesebach]

This is similar to what I did only I mashed @ 147-148F for 90 min in my eBIAB rig. I removed the grain and let it cool below 140 and added the enzymes and rested for an hour before bringing it to a boil. Fermentation ended at about 1.005, so I ended up adding more enzymes to the fermenter to bring it down to a FG of .996. The beer turned out fantastic, and has been enjoyed by all who have tasted it. On my next batch I won't bother to add any amyloglucosidase to the mash, just brew as normal and add after primary fermentation. I think it's a waste of time to add to the mash as it made little difference and cost me at least an hour and a half. I will also refrain from using any boil hops (I didn't use much on the first one), only WP and dry hops. After primary fermentation is complete, I will harvest yeast and add the enzymes and first dry hops. It doesn't take much amyloglucosidase, I only used 4 grams in the fermenter (I used 24g in the mash). After fermentation ends again, I will add a second dry hop charge to help layer the hop character. The higher carbonation levels this style calls for can be a challenge. I got a flow control tap to try to dial back the flow that higher pressure brings but it just wanted to pour foam. Lengthening the tap hose to 15ft instead of my normal 10ft helped, but probably could have gone 20. Can't wait to try this one again!

Which yeast did you go with for this one and what types/quantities of hops? Thinking of trying WLP095 in this one, since that seems to give me good results in any IPA that has fruity hop character with decent attenuation. Probably will try citra along with a hop with some wine-like characteristics.

 

[cactusgarrett]

Great call on the longer tap line at the higher pressure! Definitely will be doing that, since i'm even now struggling pouring some higher carbed brews, let alone this one.

I stepped at 140F and 156F, hoping to cover all my bases. Next I'll be skipping the mash addition of enzyme as well. I did a 4g Magnum addition at 60min boil just for wort stability, but i could likely omit that as well. 2oz Hallertau Blanc hopstand, for that wine-like character, and 4oz dryhop (50/50 Amarillo/Simcoe) have made this an amazing brew already. I used WLP 007 due to it's high flocc and dryness, which is absolute key for this style.

 

[Clef051]

So i picked up grains and amylase enzyme, I'm skipping the corn sugar. Now I just need time to brew it.

 

[RocketBrewer]

Which yeast did you go with for this one and what types/quantities of hops? Thinking of trying WLP095 in this one, since that seems to give me good results in any IPA that has fruity hop character with decent attenuation. Probably will try citra along with a hop with some wine-like characteristics.

I used imperial Flagship (chico). The general consensus seems to be to use any clean fermenting decent attenuation yeast that won't compete with your hop flavors/aromas. If you use the enzymes in the fermenter, I suspect any strain will attenuate well beyond what it would normally. For hops, the suggestion seems to be towards the citrus or fruity varieties rather than piney. I used 1/2oz Centennial for 60min boil (I will eliminate any boil additions in my next brut) l whirlpooled for 20 min with 1oz Amarillo 1 oz mosaic 1/2 oz citra cryo's and 1/2 oz vic secret. I added 2 oz Amarillo and 1 oz. Citra with the enzymes after primary fermentation ended at 1.004. Unfortunately, I don't think I got much from that addition as I used a dry-hopping screen container and half floated to the top and expanded and compacted and half did the same at the bottom. I pulled them at day 4 and added 1 oz galaxy and 1 oz. Vic secret loose in the fermenter, giving them another 4 days before crashing and kegging. I love the beer, but as I've said, next time I won't bother with enzymes in the mash or any hops in the boil. When you get down to .996, you don't need a lot of bittering.