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Brut IPA

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1 month 1 week ago #3500 by Cherry1
Brut IPA was created by Cherry1
The latest Craft Beer & Brewing magazine has an article on the latest US craze of Brut IPA.
As an idiot who prefers trying to brew something different every time, this took my fancy, even though I have never even tried one.
Cannot seem to find a commercial version at this time in South Australia.
Has anyone tried one?
Recipe in mag is basically 2-row with red wheat, brown rice flakes and oat flakes, no bittering hops, but a reasonable amount of flavouring hops. Amyloglucosidase enzyme half way through fermentation to dry it out. Calls for Hallertau Blanc hops that I cannot find but looks like Nelson Sauvin is similar.
Pretty straight forward, got to be worth a punt????
Cheers
Chris

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1 month 1 week ago #3501 by Gash
Replied by Gash on topic Brut IPA
I'e had one, a mate brewed one ummmm this one Wolf of the Willows ‘Southern Brut’ Brut IPA. It was ok, it didnt jump out at me, just like a thin IPA . Just drinking an Enigma IPA I reckon this is very like Nelson Sav, probably nicer in my opinion. I think you could simplify the grain bill if you wanted, Ale malt (2row), some wheat and some oats. but yeah go for it! Wasnt as bitter as a big IPA that would be why they miss the 60min, then again the last pale ale and IPA I just brewed had no 60min. Enzymes will help dry it out of course. Cheers!

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1 month 1 week ago #3502 by Cherry1
Replied by Cherry1 on topic Brut IPA
Cheers Gash.

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1 month 3 days ago #3513 by Cherry1
Replied by Cherry1 on topic Brut IPA
The grain bill for this will be:
3.2kg 2 row
450g wheat
450g rice flakes
260g oat flakes
I would think that I might get an issue with recirculating the mash and sparging, is it worth throwing in some rice hulls and if so how much (never used them before)?
Cheers

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1 month 3 days ago - 1 month 3 days ago #3514 by Finnroo
Replied by Finnroo on topic Brut IPA
Hello Cherry1 Wouldnt have a clue what this beer is lol. but very interesting, Im thinking arout 600g to avoid that stuck sparge. With rice hulls and the type you get alot for your money, so 600 i would guess is a starting point. ( if youve got room for it) cheers mate.
Just reread the beginning ,so its a brut ipa. mmmmm sounds good.
Last edit: 1 month 3 days ago by Finnroo.

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1 month 3 days ago #3515 by Gash
Replied by Gash on topic Brut IPA
600g is a lot of rice hulls! It wont hurt,though. I think briess say around 3-5% from memory, I usually go about 200g, but some extra wont hurt! Cheers!

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1 month 3 days ago #3516 by Cherry1
Replied by Cherry1 on topic Brut IPA
Thanks fellas.

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3 weeks 5 days ago #3521 by Cherry1
Replied by Cherry1 on topic Brut IPA
Will finally get round to brewing this at the weekend.
Question about the Enzymes:
The recipe calls for them to be added during fermentation when SG is down to 1.022, but packet says to add at the same time as the yeast.
Anyone have any experience using them? What is the impact of both methods?
Obviously easier to add at same time as yeast.
Cheers
Chris

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3 weeks 5 days ago - 3 weeks 5 days ago #3522 by Gash
Replied by Gash on topic Brut IPA
Yep I have heard of both methods and I'm no expert at using them. I have heard a lot of people at it at the end, usually when there's a problem with the ferment and it doesnt look like its going to get as low as they'd like, but I've also read that there is advantages of using them very early when you pitch the yeast.

Quote " By adding the enzyme α-acetolactate decarboxylase (ALDC) (e.g. Novozymes' Ma­turex) at the beginning of the primary fermentation process, it is possible to bypass the diacetyl step (Figure 7) and convert α-acetolactate directly into acetoin. Most of the α-acetolactate is degraded before it has a chance to oxidise and less diacetyl is therefore formed. This makes it possible to shorten or completely eliminate the maturation period (3) and (4). The brewery enjoys greater fermentation and maturation capacity without investing in new equipment."

Keep in mind there are different types of enzymes and I've never seen anyone include which type they are using when they discuss the matter.

This is an ok read even though some of it makes my brain hurt lol
www.biokemi.org/biozoom/issues/522/articles/2368

Cheers!
Last edit: 3 weeks 5 days ago by Gash.

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3 weeks 5 days ago #3523 by Gash
Replied by Gash on topic Brut IPA
Enzymes for Brewing
A number of enzymes and yeast nutrients are available to suit various brewed products. All of the enzymes are derived from non-GM sources.

Beta Glucanase - Laminex® Super3G - High activity beta-glucanase improves lautering and beer filtration

Low Carb Beers/Increased Attenuation - GA 400, Opticarb® and Decarbase for the production of low carb beers, choice of enzyme is based on the required level of carbohydrate reduction in the final beer

Fungal Amylase - Diazyme® FA - to remove starch haze and increase fermentable sugars

Barley β-amylase extract - Optimalt® BBA - for high maltose fermentations

Papain - to prevent the formation of protein haze in beers

Yeast Nutrients
Solvabrew™- Balanced blend of nutrients for beers - liquid

Yeast Food - Balanced blend of nutrients for beers - powder

KV Mix - Kosher Vitamin Mix - Balanced blend of nutrients formulated specifically for ciders, can also be used for beers and winemaking

Solvabrew and Opticarb is a registered Trademarks of Connell Bros Company Australasia Pty Ltd

Optimalt is a Registered Trademark of DuPont Industrial Biosciences.

Diazyme & Laminex are Registered Trademarks of the Danisco Group of Companies or their affiliate Companies.

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Drunken Ramblings

Cherry1's Avatar Cherry1 - Fri 21 Sep - 16:12

My 2nd year cascade and centennial rhizomes are just starting to pop up above the soil. hopefully this year I get some to use :D

Finnroo's Avatar Finnroo - Wed 19 Sep - 11:53

Just received and planted 2 Fuggles hop plants in my beer garden. cheers :D

Cherry1's Avatar Cherry1 - Thu 6 Sep - 16:01

Hi Gash,just tried to post and it is coming up with "Kunena Internal Error: Please contact the site administrator to fix this issue!"Cheers

Finnroo's Avatar Finnroo - Fri 31 Aug - 15:42

At least the Wallabies dont have to face another spanking this weekend by the NZ Allblacks.

Finnroo's Avatar Finnroo - Sat 18 Aug - 14:58

Phil Rudd is indeed an Aussy. Always thought he was a Kiwi.So there you go. cheers :P

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