Brut ipa

[Rookie]

Anyone into these?

[steviebobs83]

Never made one but I've tasted a few and they're quite nice.

Before they were a 'thing', the Wild Beer Co (UK) did a beer called Brett Brett IPA that was dry as sticks and bloody lovely too.

I've watched a few YouTube vids on them but all the extra enzymes and whatnot seem like a lot more room for error IMHO and I get to brew so rarely that it's just worth the risk. I'd be interested to hear if anyone has made one successfully though.

[LeeH]

Popular across the pond but not seen any around my way.


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[LeeH]

Never made one but I've tasted a few and they're quite nice.

Before they were a 'thing', the Wild Beer Co (UK) did a beer called Brett Brett IPA that was dry as sticks and bloody lovely too.

Wow, I’ve just checked my untapped history and I had that back in feb 2016. 4.5 out of 5 too!


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[Cobnut]

On my list to brew. Bought the enzyme, just not had the chance to use it as yet.

[spook100]

On my list to brew. Bought the enzyme, just not had the chance to use it as yet.

Where did you get the enzyme from? It's on my list too but haven't been able to find a source.

[Cobnut]

https://www.brewuk.co.uk/wln4100.html

or

https://www.themaltmiller.co.uk/product ... 00-enzyme/

[steviebobs83]

Cheaper than I thought it would be

[TheSumOfAllBeers]

It goes a very very long way too. At 0.5ml in a 55L batch, it took a lager stuck at 1.022 (OG 1.049) down to 1.009

[spook100]

When are people adding the enzyme? Most posts I've read in Brut IPA it is being added in the fermenter but the the product description on the Malt Miller web site suggests it is optimal to add to the mash

Where to add the product
To mash conversion vessel, fermenter, or post-fermentation, depending on application.
The pH range for the activity of the product is between 3.0 and 5.0, with optimum performance at pH 4.2. The optimum pH will depend upon process variables, including time, temperature, substrate nature and concentration.

The enzymic activity of the product is effective in the temperature range between 40°C and 65°C, with optimum performance at 60°C. The optimum temperature will depend upon process variables including time, pH, substrate nature and concentration.
The product can be inactivated by holding at a pH of between 4.0 and 5.0 for 10 minutes at a temperature of 95°C or for be-tween 30 and 60 seconds at a temperature of 80°C.

[Cobnut]

From what I've read, these guys were one of the first to brew Brut IPAs and they recommend using it in the mash tun.

https://beerandbrewing.com/social-kitch ... pa-recipe/

Not having brewed a Brut IPA as yet, I'm not in a position to give you the benefit of my experience

[Peter Scandlyn]

The White Labs product is for during the mash. There are others that are designed for the fermenter. Each has it's own place.
There is a recipe on the White Labs site for this style too (along with many others) FWIW.

[Rookie]

The White Labs product is for during the mash. There are others that are designed for the fermenter. Each has it's own place.

Which brings up the question, "can it be done without enzymes?"
I recently did a brown ale with nottingham yeast that went from 1.050 to 1.007. I wonder how close to "brut F G" I could get by subbing some sugar.

[WalesAles]

Rookie,
Would this work?.....................

DSCF0681 by Wales Ales, on Flickr

WA

First thing I thought of when I first read this post!

[Meatymc]

Rookie,
Would this work?.....................

DSCF0681 by Wales Ales, on Flickr

WA

First thing I thought of when I first read this post!

I've been waiting and waiting for this - thought you must be out of the country pool cleaning again!