Anyone brewing Brut IPA?

[i4ourgot]

And its right there never mind should have just scrolled to the end

 

[tjmac5071]

Tried my hand at this yesterday, added enzyme to the mash and unfortunately found out the temp probe on my controller was way off so mashed in at 162. Stirred and added some ice to get it down to 155 then left to go run errands for 2.5 hrs. Came home and it was down to 140 but guessing I denatured the enzyme. Going to see how it ferments out and add more to the fermenter if needed.

Specs
10 gallon batch (12 into fermenter)
1.051
80% pilsner
10% flaked corn
10% flaked rice
20 IBUs from wp (3oz citra, 3oz centennial, 1oz Galaxy, 1 oz ekuanot)
Around 75 sulfate
Around 60 chloride
WLP090

Will report back how low it gets without additional enzyme considering my mess up.

After 4 days I was down to 1.011 where it stayed for 3 days. Added 5g per fermenter along with 2 oz of dry hops last night around 7, tonight around 7 seeing 1.001 to 1.000 on the tilt. I am surprised how fast it worked. I think I will add gluco with dry hops going forward with this style. Hoping it drops a little more, I still saw some airlock activity this evening. Will probably keg without a cold crash next weekend and cold condition for a week or so.

 

[tjmac5071]

On a separate thought, has anyone tried adding gluco to the keg to naturally carb?

 

[Sbe2]

On a separate thought, has anyone tried adding gluco to the keg to naturally carb?

I was just going to ask this

 

[Andre3000]

This was a bit of a screw around for me. I only added Ultra-Ferm in the mash thinking that's all I'd have to do; WRONG. Read on:

4.5 gallon batch:
OG:1.047
FG:.998

Grain Bill:
72% CMC 2-row 5 lb 8 oz
18% Flaked corn 1 lb 6 oz
7% Flaked rice 0 lb 9 oz
3% Flaked barley 0 lb 4 oz

This was inspired by Biermunchers Cream of Three Crops. Rice and corn are only where they're at because I ran out of rice!

Water:
RO (it's so good it's pretty much distilled), 5.3 g gypsum, 2.4 CaCl, 1 mL 60% phosphoric acid.

Mash:
Single infusion at 146-147°F for 60 min, pH readings: 5.41 @ 20min, 5.47 @ 37min.
Add .5 mL phosphoric for 5.3 boil pH

Hops:
60 min: .25 Magnum
Whirlpool: 2 oz Hallertau Blanc at 160-150 °F.
Dry hop: 1 oz each: Amarillo, Simcoe, Hallertau Blanc for 5 days.

Yeast:
Pitch 1272 at 63°F at day 0 then I raised it 1°F every day from day 3 to 70°F.

Here's where the trickery begins. I only got down to 1.007 with the above. I added more Ultra-Ferm to the fermentor and wasn't really sure if it was going or not so a day later I added 100g boiled DME mix. Still not sure if it was going I added half a packet of glucoamylase. I rely heavily on Sean Terrill's refractometer calculator and that fooled me a bit thinking it was only down to 1.004 by day 15. Hydrometer showed .998. Emotional rollercoaster, really.

The hop schedule was inspired by member cactusgarrett. I think this is a decent job for a first attempt. I wanted to stay away for NEIPA-level hopping which I noticed several members doing in this thread. It feels like this is more of a delicate style unlike NEIPAs. This is the result:

Edit:
After drinking this for awhile and comparing it alongside some good commercial examples, I don't think this was the correct hop selection nor do I think the high level of sulfate was a good idea given the inherent dryness of this style. Other commercial examples have a much softer mouthfeel and I think the sulfate worked against that in mine.

 

[tjmac5071]

After 4 days I was down to 1.011 where it stayed for 3 days. Added 5g per fermenter along with 2 oz of dry hops last night around 7, tonight around 7 seeing 1.001 to 1.000 on the tilt. I am surprised how fast it worked. I think I will add gluco with dry hops going forward with this style. Hoping it drops a little more, I still saw some airlock activity this evening. Will probably keg without a cold crash next weekend and cold condition for a week or so.

Kegged tonight, 14 days after pitching yeast. Final gravity per tilt was under 1.0. Warm sample was incredible. Tasted like a pineapple heavy fruit salad. Can't wait to have it carbed up in a couple of days.

 

[tjmac5071]

Kegged tonight, 14 days after pitching yeast. Final gravity per tilt was under 1.0. Warm sample was incredible. Tasted like a pineapple heavy fruit salad. Can't wait to have it carbed up in a couple of days.

Grabbed a sample tonight, partially carbonated and it is very surprising how it feels like a full bodied beer at sub 1.00. it is easy drinking but very satisfying. I normally do not brew beers over 5.5% so will probably dial back in the future since this ended up around 6.8% but very happy with the results.

 

[cactusgarrett]

For anyone still wondering where to add enzyme. Brulosophy just posted this: mash vs fermenter enzyme addition. I, personally, take a bit of issue with their approach to the mash addition (too hot for too short), but use this as you will.

Tl;dr: significance in the triangle test was achieved, and the mash-addition beer finished higher (1.007) and tasted maltier than the fermenter-addition beer did (1.002 and perceptibly drier).

 

[Eltes]

Just kegged my first attempt at a Brut IPA with a load of Medusa keg hops (also used Medusa in 10 min addition and hop stand).

80% premium pilsner malt
20% flaked rice
OG: 1.055
FG: 0.998.

Added the enzyme in the fermenter which seems to have worked well. Fermented with Voss Kveik (a beast of a yeast!) at around 28°C (82 F). I'm very curious to see how it turns out with the dry hop and after natural carbing

 

[isomerization]

I was just going to ask this

You only need about 3 gravity points to get to 2.5 vol CO2 (at normal ferm temps), so I’d think this would result in greatly overcarbed beer?

 

[Darthbrewder]

I’ve been interested in brewing this beer for a while now and on January 1 I finally got around to brewing it. I read this entire thread and as of yet haven’t seen anyone mention a couple of the things that I used/tried. So I figured I would share my experience thus far. Recipe as follows:

5 gallon biab
5lbs Briess pale malt
42oz minute rice(3 boxes)
.5 oz mosaic @ 15 mins
.5 oz mosaic @ flameout
2 oz mosaic @ pitch

1 ml glucoamylase mash
2 ml glucoamylase fermenter

Since I don’t have the means or rather I’m too lazy, I didn’t adjust my water at all, just filtered tap water.

Gathered 3 gallons of water and added all my grains to the kettle in the bag along with 1 ml of enzyme at room temp ~70°.
Slowly heated the mash to 145° over about 45 mins. Rested at 145 for an hour. Removed the grains and “sparged” with 1 and 1/2 gallons room temp water. Ended up with 4 gallons of wort. Which is what I intended since my kitchen kettle is only 5 gallons. Can’t remember offhand cause I don’t have my notes with me but I believe the pre boil gravity was around 1.062. Boiled for an hour and cooled while adding hops at the designated times. Added wort to fermenter and topped off with water. Gravity was 1.046. Added 2oz hops and 2ml enzyme aerated and pitched yeast.

Time will tell but so far it’s been chugging along steady since about 12 hours after pitch. I used 1 rehydrated packet of us-05.

I hope this turns out good, after reading several of the recipes here and online I feel like I may have not used enough hops. We’ll see.

 

[isomerization]

You can always dry hop again, keeping IBUs low is important with this style, most likely cause of bad BRUT.

 

[kevink]

So I finally had a BRUT IPA. It was Stone Enjoy By 1/1/2018 and it was absolutely horrible. It was not very dry and it just tasted like any other Stone that was malty, old, and oxidized. I assume it's not a very good example of the style, but I would like to hear from others who have tried it and other BRUT IPAs.

 

[Sbe2]

I may be the first person to stress a Kveik style yeast.

I used about a tablespoon of Hothead in 5.5 gallons of 1.064 wort fermented around 84. It dropped to 1.001 and is very boozy and has some yeast bite after being in the keg for over a month. I used 7 oz of NS total and am thinking they were old from like 3 years ago, but were still in their original packaging so who knows. It’s drinkable, but I am super sensitive to that yeasty flavor that it’s definitely off putting.

 

[RocketBrewer]

So I finally had a BRUT IPA. It was Stone Enjoy By 1/1/2018 and it was absolutely horrible. It was not very dry and it just tasted like any other Stone that was malty, old, and oxidized. I assume it's not a very good example of the style, but I would like to hear from others who have tried it and other BRUT IPAs.

Don't judge the style based on Stone's, although I generally love most of Stone's beers, I thought this was one of the worst examples of the style that I've had. Not sure what's available to you locally, but I recently had one from Sierra Nevada that I thought was a much better example, though certainly not the best one I've had. Brewing my 3rd Brut at the moment.

 

[jaymosbeershack]

I just got done brewing my third brut ipa. Did 6 gallons that i will be splitting into 3 gallons of belinni(peach) and 3 gallons of kir royal(blackberry). Its my first batch with a tilt hydrometer. Cant wait to see how fast the Voss chews it up. Gonna add the enzyme when it gets down to about 1.025.

 

[isomerization]

I just got done brewing my third brut ipa. Did 6 gallons that i will be splitting into 3 gallons of belinni(peach) and 3 gallons of kir royal(blackberry). Its my first batch with a tilt hydrometer. Cant wait to see how fast the Voss chews it up. Gonna add the enzyme when it gets down to about 1.025.

Why wait until then to add the enzyme? I did a BRUT with Hornindal at 90+F, added the enzyme when pitching the yeast and gravity was stable within 24 hr.

 

[jaymosbeershack]

Why wait until then to add the enzyme? I did a BRUT with Hornindal at 90+F, added the enzyme when pitching the yeast and gravity was stable within 24 hr.

There was just an article in zymergy that said waiting can help with yeast health. Pretty much let the yeast work on the slightly tougher sugars and give it a bunch of glucose for dessert. I added it at pitch on my other 2 batches, but want to see if this gets it even dryer.

 

[isomerization]

There was just an article in zymergy that said waiting can help with yeast health. Pretty much let the yeast work on the slightly tougher sugars and give it a bunch of glucose for dessert. I added it at pitch on my other 2 batches, but want to see if this gets it even dryer.

I haven’t read the article, so maybe I missing something, but this seems like you’re working your yeast harder. Glucoamylase will remove the “tougher” sugars from the wort.

Did your previous BRUT attempts not reach 1.000 (or lower)?

 

[jaymosbeershack]

I haven’t read the article, so maybe I missing something, but this seems like you’re working your yeast harder. Glucoamylase will remove the “tougher” sugars from the wort.

Did your previous BRUT attempts not reach 1.000 (or lower)?

Both finished at 1.001

 

[Darthbrewder]

It has been 4 days since I started my brut and i checked it this morning and it seems like it is finishing up. Pulled a sample to test the gravity(which I don’t normally do until right before I bottle)and it has fermented to dryness.

Even with the carbonation and hop debris floating around in the sample it still reads 1.000. The aroma is really nice, tropical and citrus fruits. It makes my mouth water. I drunk half the sample that I pulled and it obviously needs more time. Definitely dry, not much of any flavor from the grains that I can perceive. No bitterness except for the last bit that had some hops in there. Going to let this one clear on its own at least another 7 days, 14 if it looks like it’s making progress but not quite done. So far I’m still pretty excited but I am patient enough to wait to see if it improves, or needs improvement.

 

[Joewalla88]

I just kegged my first attempt at one of these, and it finished at 1.008. Kinda bummed since that's where my IPAs generally end up without amaylaze. Would it be a bad idea to add some to the keg while it carbs up? I prime my kegs with sugar so it will be sitting at room temp for a whole longer.

 

[doug293cz]

I just kegged my firstI shed at attempt at one of these, and it finished at 1.008. Kinda bummed since that's where my IPAs generally end up without amaylaze. Would it be a bad idea to add some to the keg while it carbs up? I prime my kegs with sugar so it will be sitting at room temp for a whole longer.

Adding some glucoamylase (not plain amylase) to the keg while it carbs can't hurt. You should use a spunding valve tho, so that the pressure does not build up too much.

Brew on

 

[Joewalla88]

Adding some glucoamylase (not plain amylase) to the keg while it carbs can't hurt. You should use a spunding valve tho, so that the pressure does not build up too much.

Brew on

That's the problem right there. I remember when I searched for it online I searched glucoamylase, but I just read the bottle, and it's just amylase. Maybe the lhbs has it. Otherwise I have a really good session ipa I guess.

 

[Joewalla88]

That's the problem right there. I remember when I searched for it online I searched glucoamylase, but I just read the bottle, and it's just amylase. Maybe the lhbs has it. Otherwise I have a really good session ipa I guess.

Lhbs had one bottle. I poured a tablespoon into the keg this afternoon. Think everything will be fine. Sorry for the interruption.

 

[Joewalla88]

Okay, so that seems to be working. I made a mess getting a sample from the keg, but it was down to 1.000-1.002 ish. I was thinking it should be in the .9s by tomorrow evening. What do you think? Not sure I want to take another sample till it's done, because it's a little over carbed right now and a little messy getting a sample at the moment.

 

[Darthbrewder]

Has anyone here tried using Kveik? I’m going to order some today and try it. It seems like given this yeasts ability to ferment clean at a wide range of temperatures and fruity ester profile that it would be great for this “style”.

 

[Joewalla88]

Has anyone here tried using Kveik? I’m going to order some today and try it. It seems like given this yeasts ability to ferment clean at a wide range of temperatures and fruity ester profile that it would be great for this “style”.

I have some imperial Loki that I usethinking in a blonde ale. It was a beast, I was wondering the same thing for this style. I think it would be great.

 

[rjs3273]

The general consensus has been to go easy on the hops and aim for much lower bitterness than traditional IPAs. That makes sense in theory, but never one to take anything for granted, I decided to ignore all advice and simply brew a couple of my normal recipes as split batches, half with the glucoamylase and half without. Though an interesting experiment, I will not be repeating it and am happy to now vote with the consensus. To my palate, the 'normal IPA' fermented out to a final gravity <1.000 just tastes rough. It is not that it is "too bitter", but rather that the bitterness is very harsh. It reminds me more of sucking on a dandelion stem than a hop cone.

Everyone please feel free to say, "I told you so" and it was a stupid thing to try. That's fine. It's certainly not the stupidest brewing experiment I've tried. I just thought I would report my data point in case anyone was interested.

 

[Darthbrewder]

This is 7 days after bottling. Fully carbed, dry as a bone and extremely smashable. I don’t remember the amount of sugar I added to prime but I primed for 2.9 volumes of co2. I also added 1 more oz of mosaic 3 days before I bottled. Really shocked that this ended up so clear. I like the amount of aroma and flavor that the hops contributed as well. When I brew another I’ll be adding 2 more oz of hops just to see if there is a difference. This is so good I would definitely brew this exact recipe again. But since this is the only brut I have ever tried and brewed I can’t help but tweak it a bit.