American IPA Brutus - Brut IPA

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hazydayzbrewing

New Member
Joined
Nov 13, 2018
Messages
4
Reaction score
1
Location
Akron
Recipe Type
All Grain
Yeast
WLP051
Yeast Starter
Yes-1.5L
Batch Size (Gallons)
5 Gal
Original Gravity
1.060
Final Gravity
1.005
Boiling Time (Minutes)
60
Color
3 SRM
Primary Fermentation (# of Days & Temp)
14 Days @ 66'F
Tasting Notes
White Wine, Cherries, Biscuit
60 Min Mash - 142 - add 6ml Amylo300 at start of mash
60 Min Boil

Grain Bill
6# Pilsner Malt
3.75# Flaked Corn
5 oz Acid Malt
1# Rice Hulls
.5# Light DME @ 10 mins

Hops
.25 oz El Dorado @ 15 mins
1.5 oz El Dorado @ Flameout - Whirlpool for 20 Min while letting temp free fall
6 oz El Dorado @ dryhop - 4 days
2 oz Mosaic @ dryhop - 4 days

Yeast
1.5 Liter starter - WLP051 - 66deg for 3 days then ramp to 70

Other
Yeast nutrient @ 15 mins
Irish Moss/Whirlfloc @ 15 mins

Cold Crash for 24 hours after dry hopping then package.

This was my first take on the Brut IPA style. The El Dorado's really imparted a white wine flavor with cherry notes as well. The enzyme was added in the mash only as i was nervous about diacetyl if I added it to the fermenter. This probably explains why I didn't get my FG down to 1.000 but it's still pretty dry at 1.005.
 
Here's a picture as well.
 

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Looks very nice in the glass. I've gotten cherries before with El Dorado, s I'm glad I was not the only one. Sounds delicious as well!

Cheers!
 
DME will also add non-fermentable dextrins that will bump your FG up a little, counteracting some of the FG drop from enzyme in the mash
 
DME will also add non-fermentable dextrins that will bump your FG up a little, counteracting some of the FG drop from enzyme in the mash

The whole point of a Brut with lower temp mash and using enzymes is to make a dry, low FG beer, why would you try to bring up FG?
 
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