Brut IPA without enzymes

[Steveruch]

How low a f g can be gotten without enzymes?

 

[Brettomomyces]

WLP099 or equivalent yeast with the STA-1, long step mash, rice or corn to lighten body. Prolly get it down to 1.004-1.006 at least

 

[bracconiere]

i remember @augiedoggy , messed up a batch and got 1.002...i personally have gotten 1.000 with a 145f mash before once, i think.....might have been cooler though...

 

[isomerization]

The real question is why? Glucoamylase is dirt cheap and there isn’t really a downside if dry is your goal. You won’t be able to reliably harvest your yeast, but the enzyme won’t “lurk” in your gear like a wild yeast/bacteria would, just FYI.

 

[bracconiere]

The real question is why? Glucoamylase is dirt cheap and there isn’t really a downside if dry is your goal. You won’t be able to reliably harvest your yeast, but the enzyme won’t “lurk” in your gear like a wild yeast/bacteria would, just FYI.

you mean i don't have to add it too every batch if i reuse my yeast cake? which i do?

 

[isomerization]

you mean i don't have to add it too every batch if i reuse my yeast cake? which i do?

I can’t make any guarantees, but I’d guess it will hang around for quite awhile at the temps yeast are stored at.

Source:
http://www.biovet.com/pdfs/Glucoamylase.pdf

 

[Steveruch]

The real question is why? Glucoamylase is dirt cheap and there isn’t really a downside if dry is your goal. You won’t be able to reliably harvest your yeast, but the enzyme won’t “lurk” in your gear like a wild yeast/bacteria would, just FYI.

Why? I really like to keep things as simple as possible. Nothing wrong with dirt cheap, but it's one more thing to have to deal with.

 

[SanPancho]

How low a f g can be gotten without enzymes?

As noted before- the original brut ipa here in San Pancho was made with brett. Took about 8 weeks to get down around 2-4 points remaining. Long and low mash helps speed it up.

 

[isomerization]

Why? I really like to keep things as simple as possible. Nothing wrong with dirt cheap, but it's one more thing to have to deal with.

I guess that was my point, why jump through other hoops when you get sprinkle an enzyme in and be done with it.

I’m definitely not saying you can’t make a great beer without the enzyme, but I don’t think it will be the same.

Will a 100% Brett primary get down to 1.000 if you mash low?

 

[SanPancho]

Yep. Takes a while but it happens.

 

[Mer-man]

You can also add unboiled wort to your FV to provide enzymes

 

[friarsmith]

FWIW I made a Pliney clone (but brut style). Mashed for 45 mins at 142* and 45 mins at 154*. I didn't add any extra enzymes. Fermented from 1.074 to 1.004 in about 15 days with a big pitch of Imperial Organic Independence yeast. Pitched and held at 60* for 5 days then let it free rise to about 68* for the rest of the time. It's not as harshly dry as some brut IPA's I've had, maybe because of all the hops resin from late kettle addition and dry hops.

The Pliney clone on the AHA website is legit, FWIW. But with all the kettle trub you should plan a 6 gal batch to end up with 5. All this talk about hops is making me thirsty. Time for a nip!