Brutally Brewed Brut

[Hayden123982]

After tasting two different Bruts that some breweries are doing up in WA, I am going to go for my first attempt at this style. Going to brew on 8/26 and looking for any feedback or tips to get this dry style of IPA.

6 gallon batch (30 minute boil)

Grains:
Marris Otter 1823 - 8#
2-Row - 4#
Acid malt as needed for mash pH of 5.2

Hops:
Columbus 1oz - flameout
Mosaic 2oz - Hop stand @170F 15 mins
Simcoe 1oz - Hop stand @170F 15 mins
(Maybe Pekko 1oz - Hop stand @170F 15 mins)

Dry Hops:
Simcoe 2oz - 5 days
(Maybe Pekko 2oz - 5 days)

Yeast:
Imperial Corporate

Water:
Unsure yet, will build up from scratch

 

[doug293cz]

What enzyme addition are you going to use, and at what stage of the process? Have you read the:
"Anyone brewing Brut IPA?" thread?

Brew on

 

[Hayden123982]

Oh yeah, I forgot the important part... I am using AMG and going to add it during my cooling process at 120F, maybe even let it cool slower at that point before pitching at 62F.

 

[Hayden123982]

Any advise out there for water chem?