Anyone brewing Brut IPA?

[jaymosbeershack]

My og was 1.049. With fg slightly below 1.001 i got 6.2% and it drank great. No booze to speak of.

 

[Vad3r]

I've successfully brewed 2 Brut IPA's, both with similar OG's around 1.057 and both finished with identical FG's of .997. Doing the math, both beers are pushing nearly 8% alcohol.

I think I must have a sensitive palate to this high alcohol content because I sense an alcohol harshness in the beer. The hops are well controlled and very appealing, and the last beer I used Sterling and Vic Secret. The IBU's on paper was something like 33, but the hop presence was pronounced compared to the actual IBU number. I don't think the sharpness/harshness of this beer is coming from the hops, I think it is from the high alcohol content.

Has anyone else considered cutting the grain bill to get a starting OG of maybe 1.040? If my numbers hold true and the FG drops to .997, now we are talking about a 5.6% ABV beer which I consider in my normal range. Since I see lots of brewers reporting FG around the same as mine (1.057), has anyone scaled back the grain bill to get an OG of 1.040 or similar??

I've worried about this on mine. I am going to estimate a lower ABV by using the beersmith attenuation and alcohol tool to try and ballpark it in around 6%ish

 

[Northern_Brewer]

I've not brewed one of these yet, but I would guess that the style doesn't lend itself to huge ABVs, I'd certainly cut it down to no more than 6% as a target, probably less.

 

[jakturner]

Have you guys read the brulosophy post about using Beano to get FG down? I might try it with a brut, my last ipa got down to 1.007 just with us-05 and low mash temp. I don’t need it to get down to .996, I would be happy with 1.002 (seems plenty dry to me). I’ll report back

 

[jimmayhugh]

Just kegged my attempt at a simple Brut.
OG: 1.062 FG:0.995 ABV:8.93%

Interesting side effect; I had my first two pints of the brew with a dinner of home-made meatloaf and a large helping of refried beans.

Now normally, beans and I have a rather dramatic relationship, but this time there was...

nothing

I'm thinking that the glucoamylase may have also worked it's magic on the beans in a manner similar to Beano

Time will tell...

 

[jaymosbeershack]

Have you guys read the brulosophy post about using Beano to get FG down? I might try it with a brut, my last ipa got down to 1.007 just with us-05 and low mash temp. I don’t need it to get down to .996, I would be happy with 1.002 (seems plenty dry to me). I’ll report back

I put beano in a stuck beer once, and add more yeast. It started again. Got almost down to my intended gravity. It was a long time ago so i dont remember the numbers.

 

[Hwk-I-St8]

I'm brewing a Brut this weekend. Here's the recipe plan:

9 lbs pilsner
1.5 lbs flaked wheat
4.5 oz acidulated malt

1 oz El Dorado wp @ 170 20 min
1 oz Enigma wp @ 170 20 min
1 oz El Dorado sp @ 150 20 min
1 oz Enigma wp @ 150 20 min
2 oz Columbus (whole cone) wp @ 150 20 min (homegrown!)
1 oz El Dorado DH on 5 days
1 oz Enigma DH on 5 days
1 oz Enigma DH 3 days
1 oz Citra DH 3 days

Planning to mash at 148 for 1 hour, when mash drops below 145, add 1g amylo 300
After 40 minutes, do a normal drain to boil kettle and batch sparge. After the first runnings, add 1 g amylo 300 to the kettle and let it/with second runnings, rest for 45 minutes.

The rest is my typical 1 hour boil, wp as noted, and a typical fermentation schedule.

I'm using Nottingham yeast, ferment at 64 with my usual rise to 70 for diacetyl rest.

Targeting the "yellow dry" water profile from Bru'n Water with a mash pH of about 5.3.

Thoughts?

 

[jakturner]

What the normal turn around on these? Is it a week like NEIPAs or doesn’t it benefit from longer ferment times?

 

[jaymosbeershack]

What the normal turn around on these? Is it a week like NEIPAs or doesn’t it benefit from longer ferment times?

My batch was grain to glass in 11 days.

 

[jakturner]

My batch was grain to glass in 11 days.

Great usually that’s about my time line.

 

[jimmayhugh]

What the normal turn around on these? Is it a week like NEIPAs or doesn’t it benefit from longer ferment times?

Don't know about normal, but mine took eleven days.

 

[crusader1612]

Currently brewingmy Sauvignon Blanc Brut IPA.
86% Pilsner
7% acidulated for pH
7% acidulated in the sparge for some minor tartness.
Hopping with Nelson Sauvin using the social kitchen schedule.
15g @15
100g @0mins

Yeast is imperial yeast suburban Brett.
Will dryhop with 200g of Nelson Sauvin
And then keg with 250-375ml of my favourite NZ Sauvignon Blanc (Torlesse, which is local to me).
1.056 going into the FV.
Hoping the Brettanomyces will get it nice and low as I mashed at 63/64 C. While adding a nice fruitiness to compliment the wine and hops. It'll be entered into the national HBC here in NZ. Fingers Crossed.

This turned out really well.
I've done the acidulated malt sparging before in an SJ Porr beer a few years back.
Never checks my ph levels, but there a subtle tartness in there as well as lots of Nelson character and a nice subtle wine character.
I changed tact a little in an effort to get the beer nice and dry. After 2.5 days on the imperial yeast brett, I added 2 packs of belle Saison, which then took the beer all the way to 1.002. From 1.056.
It's a little hazy still as the brett hasn't dropped out yet but it's tasty. With hints of grape and wine, lots of hip character and a subtle malt backbone (the brett has been able to keep it feeling good.

Next time I'll sourcwoth lactic acid in its place using lacto or something similar but keep it from getting too low.

 

[isomerization]

I brewed up my first Brut IPA this weekend, FG at 1.046 (85% Pilsner, 15% Flakes corn) so that my ABV doesn’t go north of 6%.

Used OYL-091 (Hornindal Kveik) at 93F and the beer was literally done (like 0.996 per the Tilt) less than 24 hr post pitch! I’m guessing the high temp helped the glucoamylase work super fast as well.

Went with 25 IBUs with Citra, Mosaic and El Dorado. Dry hopping with 8 oz (even blend) tonight, after temp drops to 75F.

 

[cmac62]

My first try at this "style" was very successful. I used WL001 and it went from 1.055 to 1.001 in no time. Strange not using any boil hops, but it had the expected bitterness with only flame off and dry hopped additions. Next time I'll put some in during fermentation as well and see what that does. This beer was very drinkable and the keg kicked way too soon.

 

[Hwk-I-St8]

I brewed mine on saturday. I haven't done a post mortem yet, but somehow I ended up 10 points above my intended OG. BF says my brewhouse efficiency was 72%, which is what I had set up for the recipe, so I'm really confused. I could have diluted the wort, but I decided to just go with what I had. If I hit a FG around 1.000 or 1.001, I'll be pushing 7%.

 

[dukedevil0]

I brewed up my first Brut IPA this weekend, FG at 1.046 (85% Pilsner, 15% Flakes corn) so that my ABV doesn’t go north of 6%.

Used OYL-091 (Hornindal Kveik) at 93F and the beer was literally done (like 0.996 per the Tilt) less than 24 hr post pitch! I’m guessing the high temp helped the glucoamylase work super fast as well.

Went with 25 IBUs with Citra, Mosaic and El Dorado. Dry hopping with 8 oz (even blend) tonight, after temp drops to 75F.

can't wait to hear how this one tastes

 

[jaymosbeershack]

Had the first real pour of my peach brut yesterday. 6.7(ish)% the peach is appearant, but not at all sweet. Almost a bit tart. I really like it, but i think ill go 1#/gallon next time. (I did 3# in 5 gallons)

 

[rjs3273]

I've not brewed one of these yet, but I would guess that the style doesn't lend itself to huge ABVs, I'd certainly cut it down to no more than 6% as a target, probably less.

I am interested. My first reaction when I looked at this was that very high ABV could be the go. I was thinking of dry white and sparkling wines which are all typically up around 12% somewhere. That said I am no fan of big beers in general. I much prefer to keep everything well below 6%, but I realise I am pretty much on my own there! Do you have some particular logic for your comment or is it just your feeling for what you'd like to drink?

Anyway, I have not actually tried a Brut IPA yet. I have a Brut Brown Ale (?!) bottle conditioning at the moment, but probably the least said about that the better.

 

[Northern_Brewer]

I am interested. My first reaction when I looked at this was that very high ABV could be the go. I was thinking of dry white and sparkling wines which are all typically up around 12% somewhere. That said I am no fan of big beers in general. I much prefer to keep everything well below 6%, but I realise I am pretty much on my own there! Do you have some particular logic for your comment or is it just your feeling for what you'd like to drink?

You need to come to Britain, you know the place where all we drink is 4% bitter or cask-strength Scotch and nothing in between... But no, my logic would be that you're deliberately chewing up all your carbohydrates, so there's a danger that you'll have quite a thin mouthfeel, and while some alcohol (say 5%-ish) can help that, too much will just unbalance the beer. And balance is everything.

Perhaps the most white-wine-like beer I ever had was a while back, before bruts were a thing, it was a somewhat tart but not sour Bretted beer that must have been mostly pilsner malt, fermented right down with a moderate amount of fancy hops. It was different to wine, but had a very similar balance of gentle acidity and fruit flavours. I guess it must have been 5% or so, would have been the perfect beer for sole veronique.

 

[RPh_Guy]

I brewed up my first Brut IPA this weekend, FG at 1.046 (85% Pilsner, 15% Flakes corn) so that my ABV doesn’t go north of 6%.

Used OYL-091 (Hornindal Kveik) at 93F and the beer was literally done (like 0.996 per the Tilt) less than 24 hr post pitch! I’m guessing the high temp helped the glucoamylase work super fast as well.

Went with 25 IBUs with Citra, Mosaic and El Dorado. Dry hopping with 8 oz (even blend) tonight, after temp drops to 75F.

Nice! Dropped 50 points in about 18 hours.
Should bottle carbonate in under 2 hours (at 90F). An hour to chill after carbonating.
3 hours to brew it?

Grain to glass in 24 hours!
Mind blown.

 

[jakturner]

I just wanted to report back on the use of Beano. Went from 1.055 to 1.004 so not completely dry but pretty dry. I just put it in the fridge tonight, it was naturally carbed with a spunding so should be really soon. I’ll report back when it is. judging from the samples it’s gonna be a pretty good one.

 

[RPh_Guy]

Enzyme comparison case to report!

I made a beer with WLP644, WY 5526 (primary with starter) and Lacto.
It finished at 1.004 pH 3.34.
I added a basic enzyme (cleaves 1,4 linkages). It did nothing.
Still at 1.004 after several weeks.
I added Amylo 300 (cleaves 1,4 and 1,6 linkages). It started fermenting again quickly.
Finished at 1.000. Tastes amazing, of course.

 

[isomerization]

Quick update on my batch, picture attached. I think the haze is from the 8 oz dry hop? No particulates that I see and definitely not yeast.

Flavor profile is super clean (first time with Hornindal). I’m very happy with level (or lack) of bitterness, so I’d recommend the amount of IBUs. It’s a pleasant style of beer, but it won’t become my go to.

Will report back with more input from my homebrew club (KC Biermeisters) when I share it next week.

 

[Vad3r]

I'm trying one of these tomorrow. I might have overdone the grains a bit and hit a higher OG than I am intending. Will see what happens.

9.5 lbs Pilsner
1 lb flaked corn
1 lb flaked rice
.25 oz Azacca (12% AA) 15 minutes boil
.15 oz Amarillo (8% AA) 15 minutes boil
1.65 oz Azacca 40 min whirlpool @ 170 degrees
1.40 oz Amarillo 40 min whirlpool @ 170 degrees
2 oz Azacca dryhop
2 oz Amarillo dryhop
WY1056

Should be 25.1 IBU and target OG is 1.53

Plan is to mash at 145 and add the enzyme after mash and before boil at 144 degrees for 30 minutes. If need be I will add some to the fermentor but I am hoping not to have to as the article I read from Social Brewery said they get a better hop character without adding the enzyme to the fermentor.

 

[snowtiger1987]

Brewing this tomorrow:

For 10 gallons:

.25 lbs Acid malt
1 lb Wheat malt
20.5 lbs Pale Malt

Mash in and 120 and slowing ramp up to 148 for 60 minutes. Mash out at 168.

1oz Citra for 75 minutes
1oz Loral cryo hops, 1oz Amarillo, and 1oz Citra whirlpool

Safale US-05 for primary ferment
Add Amylo 300 after 7 days

2oz Citra and 2oz Amarillo dry-hop

Shooting for OG 1.060 and FG .997 for 8.2% abv (so an Imperial Brut IPA)

Do y'all think that is enough hops?

 

[WiscoBrewer]

Brewing this tomorrow:

For 10 gallons:

.25 lbs Acid malt
1 lb Wheat malt
20.5 lbs Pale Malt

Mash in and 120 and slowing ramp up to 148 for 60 minutes. Mash out at 168.

1oz Citra for 75 minutes
1oz Loral cryo hops, 1oz Amarillo, and 1oz Citra whirlpool

Safale US-05 for primary ferment
Add Amylo 300 after 7 days

2oz Citra and 2oz Amarillo dry-hop

Shooting for OG 1.060 and FG .997 for 8.2% abv (so an Imperial Brut IPA)

Do y'all think that is enough hops?

It looks good, except the 75min addition. I’d take that and split it between the whirlpool and dry hop or maybe 5min or flameout. It will be way too many IBU’s...but then I just realized this was a 10gallon batch. In that case you need to double your hop additions, what you have is what I’d do for a 5 gallon batch.

I’ve been curious myself about wheat malt instead of rice or corn.

 

[doug293cz]

Brewing this tomorrow:

For 10 gallons:

.25 lbs Acid malt
1 lb Wheat malt
20.5 lbs Pale Malt

Mash in and 120 and slowing ramp up to 148 for 60 minutes. Mash out at 168.

1oz Citra for 75 minutes
1oz Loral cryo hops, 1oz Amarillo, and 1oz Citra whirlpool

Safale US-05 for primary ferment
Add Amylo 300 after 7 days

2oz Citra and 2oz Amarillo dry-hop

Shooting for OG 1.060 and FG .997 for 8.2% abv (so an Imperial Brut IPA)

Do y'all think that is enough hops?

What's the reason for waiting 7 days to add the Amylo 300?

Brew on

 

[rjs3273]

What's the reason for waiting 7 days to add the Amylo 300?

I am interested in that too because I did exactly the same thing on my first and only play with these enzymes and had absolutely no good reason for doing it at all! It just 'felt right' to let the yeast do it's thing on the ordinary wort first. It is fun to get a gravity reading of the FG without enzyme and then add it to see how much it drops.

 

[doug293cz]

I am interested in that too because I did exactly the same thing on my first and only play with these enzymes and had absolutely no good reason for doing it at all! It just 'felt right' to let the yeast do it's thing on the ordinary wort first. It is fun to get a gravity reading of the FG without enzyme and then add it to see how much it drops.

Yeah, if you want to see the FG delta, and are willing to wait the extra time for fermentation, then adding at first FG is a valid reason. I'm not aware of any technical benefits to adding the enzyme late however. I added at pitch, and am very happy with the results.

Brew on

 

[matzou]

Sorry for the question if it has been asked previously:

Would you consider a grist of 80/20 2 row/table sugar mashed very low as an alternative to the use of enzyme ? (predicted fg 1.002) I had very good luck with a BGSA with this grist so I was thinking if what we want is simple sugar why not just use them directly ?

Full recipe
30min boil
80% Simpson 2 row
20% table sugar
s05
100/50 so4 to cacl

El dorado / Vic sec: 5g/L @ whirlpool (80c)
El dorado / Vic sec: 4g/L @ dry hop

Probably will step feed the fugar as I did with BGSA with 7-8% at end of boil and the rest when fermentation is slowing down and then spunding.

I red that due to the dry finish the hopping rate should be way lower than normal, does this look fine ?