BRUT IPA

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MashBag
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BRUT IPA

Post by MashBag » Thu May 24, 2018 2:45 pm

Has anyone got a recipe ?

This is the stuff https://drinkdrakes.com/what-weve-learn ... -brut-ipa/

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HTH1975
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Re: BRUT IPA

Post by HTH1975 » Thu May 24, 2018 5:48 pm

Just brew an IPA, add amalyse enzymes and keep the IBUs on the low side as you’ll have no residual sweetness to balance the hops. For a 1.060 IPA, I’d imagine you’d want to bitter to no more than 30-40 IBUs. I’d be tempted to ferment at the warmer end of a clean yeast’s range to get subtle esters. Saf-05 springs to mind.

Mash on the low side too, maybe 63-64C

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MashBag
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Re: BRUT IPA

Post by MashBag » Fri May 25, 2018 10:06 am

Good point about the hop balance - was thinking Amerian IPA & ditto Safale US-05 Beer Yeast.

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orlando
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Re: BRUT IPA

Post by orlando » Fri May 25, 2018 12:21 pm

Agh the great smell of Brut. (one for the old lags). :D
I am "The Little Red Brooster"

Fermenting: Party Like A Russian (RIS)
Conditioning: St. Petersburg (RIS)
Drinking: Blitzkrieg Hop, India (real IPA), Kernel Bogey (Reprise), Autumn Almanac
Up Next: Peaches (Peach IPA), Black Night
Planning: Autumn beer.

f00b4r
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Re: BRUT IPA

Post by f00b4r » Fri May 25, 2018 4:12 pm

orlando wrote:Agh the great smell of Brut. (one for the old lags). :D
Tastes horrible but makes your farts smell nice ;)

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orlando
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Re: BRUT IPA

Post by orlando » Fri May 25, 2018 4:54 pm

f00b4r wrote:
Fri May 25, 2018 4:12 pm
orlando wrote:Agh the great smell of Brut. (one for the old lags). :D
Tastes horrible but makes your farts smell nice ;)
I only dabbed it on myself.
I am "The Little Red Brooster"

Fermenting: Party Like A Russian (RIS)
Conditioning: St. Petersburg (RIS)
Drinking: Blitzkrieg Hop, India (real IPA), Kernel Bogey (Reprise), Autumn Almanac
Up Next: Peaches (Peach IPA), Black Night
Planning: Autumn beer.

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Mashman
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Re: BRUT IPA

Post by Mashman » Fri May 25, 2018 5:37 pm

Splash it on all over
Two Valleys Brewery

Brewing up trouble

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orlando
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Re: BRUT IPA

Post by orlando » Fri May 25, 2018 6:25 pm

Mashman wrote:
Fri May 25, 2018 5:37 pm
Splash it on all over
Well I did say old lags. :lol:
I am "The Little Red Brooster"

Fermenting: Party Like A Russian (RIS)
Conditioning: St. Petersburg (RIS)
Drinking: Blitzkrieg Hop, India (real IPA), Kernel Bogey (Reprise), Autumn Almanac
Up Next: Peaches (Peach IPA), Black Night
Planning: Autumn beer.

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Mashman
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Re: BRUT IPA

Post by Mashman » Fri May 25, 2018 7:19 pm

That's me :(
Two Valleys Brewery

Brewing up trouble

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MashBag
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Re: BRUT IPA

Post by MashBag » Tue May 29, 2018 5:17 pm

f00b4r wrote:
Fri May 25, 2018 4:12 pm
Tastes horrible but makes your farts smell nice ;)
I think I have made beer like that in the past !

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Re: BRUT IPA

Post by ingo » Thu May 31, 2018 6:49 pm

This whole BRUT thing made me think of a [url=https://barclayperkins.blogspot.com/201 ... ho_20.html]Tally Ho recipe[/url] as published by Ron Pattinson, that made me think of Duvel, that made me think of Duvel Triple hop with Duvel using a var. diastaticus yeast that is amylolytic.

Ingo

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Re: BRUT IPA

Post by ingo » Wed Sep 05, 2018 1:45 pm

Try the following: take 30-50% of your grist, depending on the amount of enzymes in it. Mash that part in cold 15-20°C over night, use 4-5l water/kg. Next morning run it off in to some bucket. Now take your spent grain and the rest of the malts and mash in as normal. If you do a two step mash, make the 72°C step long. Run off as usual. Now there is some calculation to do, heat up the wort to such a temperature that when adding the cold wort part the total will be at ~65°C. Let it stand for a while, then boils as usual.

The trick is that in the cold mash you only dissolve nearly all enzymes, proteins and a bit of sugar that was formed during malting. These enzymes will now reduce all longer sugars, made in the prolongued second rest to simple sugars. Great foam is all inclusive as for the cold mash part you jump over protease activity.

You could keep a bit of the cold mash to add it to the fermentation where enzyme activity will continue.

For a TABLE BRUT IPA only use the cold mash, calculate with a total efficiency / yield of about 20-25%.

ingo

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