Anyone making "BRUT" IPA's??

[snowtiger1987]

I just brewed one. OG 1.060. Mashed at 148 for 60 minutes. Added Amylo300 after 4 days of primary fermentation. I expect it to finish around .997 (8% ABV) Whirlpool hopped with Amarillo, Azacca, Centennial, and Loral. Will probably dry-hop with the same. Checking gravity tonight after 10 days in the primary.

 

[dmtaylor]

I'll bet an overnight mash plus US-05 (a very highly attenuative yeast) could get final gravity pretty close to 1.000, or 1.005 anyway, for those who care.... and without any amylase enzyme.

 

[Hwk-I-St8]

I brewed one that's just carbed up now. I used all pilsen malt with a pound of flaked wheat. I followed my typical hopping routine that I'd use for a NEIPA but dropped the quantities down figuring there wouldn't be the body to stand up to a pound of hops.
Final gravity was 1.002, carbed to 2.8 v

The result is crisp, clean with a surprising balance (more balanced than my NEIPAs). It has a nice citrus/stone fruit aroma and a clean lemon/citrus flavor. A very approachable beer that, I think, would have appeal both to craft beer novices and true beer nerds.

I'll definitely brew this one again. It's going to be hard to enjoy this batch since I'm doing weight watchers so I can only afford a few beers a week. I'll definitely enjoy a few while watching Iowa dismantle Penn State Saturday though.

 

[MT's AZ Ale Haus]

The VAST majority of research I have done, indicates that an Amylase enzyme is required to get down to that dry 1.000 holy grail. That being said and I am not questioning wether or not TO use an Amylase enzyme, it's pretty clear that it is a key ingredient in Brut IPA's.
I am wanting to know, of those that have done Brut IPA's when did you introduce your Amylase and what effect did it have?

 

[sonic7173]

The VAST majority of research I have done, indicates that an Amylase enzyme is required to get down to that dry 1.000 holy grail. That being said and I am not questioning wether or not TO use an Amylase enzyme, it's pretty clear that it is a key ingredient in Brut IPA's.
I am wanting to know, of those that have done Brut IPA's when did you introduce your Amylase and what effect did it have?

I added glucoamylase enzyme when I transferred to the fermenter and then pitched my yeast about 3 hrs later when I was down to temp. High krausen for 4 days. Finished at 0.997 after a week, then dry hopped. Came out fantastic. Didn't notice anything different from a normal US-05 fermentation other than being bone dry.

 

[OG-wan Kenobi]

Northern Brewer has 20% off right now I just ordered the Brut IPA kit $31.99 shipped I got to try one of these for that price I never had a Brut IPA before

@dmtaylor I just did a pumpkin ale with S-05 mashed at 150 for 75 minutes I got 1.005 FG I was surprised, I rehydrated and did a starter on a stir plate

 

[Hwk-I-St8]

The VAST majority of research I have done, indicates that an Amylase enzyme is required to get down to that dry 1.000 holy grail. That being said and I am not questioning wether or not TO use an Amylase enzyme, it's pretty clear that it is a key ingredient in Brut IPA's.
I am wanting to know, of those that have done Brut IPA's when did you introduce your Amylase and what effect did it have?

I used amylo300. I mashed at 148 and, after 30 minutes I left the lid off and stirred to drop below 145 at which point I added half the amylo300 and gave it a 40 min rest. I batch sparge, so I drained the first runnings and added the 2nd half of the amylo 300. Performed my usual batch sparge, then let the full volume of wort rest for another 40 minutes.

Boiled, whirlpooled etc as usual and pitched a packet of nottingham. It finished at 1.002.

 

[Shenanigans]

Northern Brewer has 20% off right now I just ordered the Brut IPA kit $31.99 shipped I got to try one of these for that price I never had a Brut IPA before

@dmtaylor I just did a pumpkin ale with S-05 mashed at 150 for 75 minutes I got 1.005 FG I was surprised, I rehydrated and did a starter on a stir plate

I have loads of yeast and hop options and there are already quite a few Brut IPA recipes available but I need to just decide on one.

How did the kit turn out? I like the idea of using two wine-like hops for this style.
I downloaded the PDF and have all the ingredients so was thinking of giving it a go. Will use Mangrove Jacks M44.

Or can someone recommend another really good recipe?

 

[OG-wan Kenobi]

I have loads of yeast and hop options and there are already quite a few Brut IPA recipes available but I need to just decide on one.

How did the kit turn out? I like the idea of using two wine-like hops for this style.
I downloaded the PDF and have all the ingredients so was thinking of giving it a go. Will use Mangrove Jacks M44.

Or can someone recommend another really good recipe?

It was really good the hop selection worked out very well for the style it finished .995, first night it was on tap I missed work the next day

 

[Shenanigans]

It was really good the hop selection worked out very well for the style it finished .995, first night it was on tap I missed work the next day

Thanks for the reply.
Sometimes you just have to make a sacrifice for the art of brewing.

There's more than 450 posts on the main Brut IPA thread with lots of advice but as this will be my first attempt I will stick to the process in the NB recipe PDF.
Half of the Ultraferm in the mash and the other half in the fermenter, if it was indeed Ultraferm that came with the kit?

I've also see some recipes with more hops in the dry hop than this one has in total but will resist the temptation to add more hops myself or could it do with some more dry hops?

 

[OG-wan Kenobi]

Thanks for the reply.
Sometimes you just have to make a sacrifice for the art of brewing.

There's more than 450 posts on the main Brut IPA thread with lots of advice but as this will be my first attempt I will stick to the process in the NB recipe PDF.
Half of the Ultraferm in the mash and the other half in the fermenter, if it was indeed Ultraferm that came with the kit?

I've also see some recipes with more hops in the dry hop than this one has in total but will resist the temptation to add more hops myself or could it do with some more dry hops?

It came with 2 different enzymes 1 for mash and 1 for fermentation they started with A's I don't remember what either one was called they came with an ice pack I remember.