During Mitch Steele's talk at Brewcon he mentioned a new style of IPA that is becoming popular in the States, the Brut IPA.
I was intrigued so I started to do a bit of digging on the style. Apparently it's brewed like a NEIPA only using a neutral yeast.
The main difference is that the brewer uses an enzyme to break down the complex sugars so that the Saccharomyces can attenuate the beer fully.
The description of the beer according to the guy that invented the style (Kim Sturdavant) he says
"The idea is for the beer to be as pale in color, spritzy, light bodied, dryyyyyy, hoppy, and as champagne-like as possible."
This dryness is achieved using an emzyme called Amyloglucosidase that can be added towards the end of fermentation. Kim uses 40ml of the enzyme in a 15bbl batch (~2400L according to my calculations) so getting the dosage right on a homebrew scale will be tricky.
The grist is relatively straight forward too. Lots of pale coloured pilsner malt with some adjuncts (if desired).
An article of the style can be found here - http://www.thebeerscholar.com/beer-scholar-cicerone-blog/2018/3/28/brut-ipa-from-san-francisco-is-it-the-next-big-thing-how-to-make-it
I've purchased some enzymes online to give this a lash. Updates to follow.
Blacks have one coming out in the next few days.
Quote from: nigel_c on May 23, 2018, 06:59:03 PM
Blacks have one coming out in the next few days.
Oh yeah? I'll be keeping my eye out for that
When I heard him talking about this I was thinking duvel been doing this dry hoppy beer for a while.
I'm guessing it's neipa (low ibu) style only in regard to counteract the lack of any residual sugars? Never had it but my old man sceptical antenna is up expecting hop aroma washed of with vodka & soda style thing.
I hope I'm wrong. But talk of added enzymes to ferment everything out doesn't set my heart racing.
PS I hate session IPA so maybe I'm not the target market.
Think we're just getting old Mark.
Give me a crystal clear bitter as feck IPA any day.
Quote from: nigel_c on May 23, 2018, 08:53:29 PM
Think we're just getting old Mark.
Bit of that alright.
Quote from: nigel_c on May 23, 2018, 08:55:21 PM
Give me a crystal clear bitter as feck IPA any day.
You don't need any more beer at the moment :P
Very true. Well in a few weeks anyway. 3 brews done yesterday. Busy day.
Some really good info about Brut IPA on http://beerandwinejournal.com/ at the moment if you haven't seen it already.
Quote from: Qs on May 30, 2018, 03:22:35 PM
Some really good info about Brut IPA on http://beerandwinejournal.com/ at the moment if you haven't seen it already.
Thanks for the link. I hadn't seen it before.
Came up as a topic on one of the latest James Spencer podcasts (May 17th):
http://www.basicbrewing.com/index.php?page=radio
-Barry
Malt Miller now selling Amyloglucosidase if anyones looking.
https://www.themaltmiller.co.uk/product/nbs-amyloglucosidase-300-enzyme/
The drinkable, light-bodied dry brut IPA has little to no bitterness
So it's not an IPA then
Bit like a NEIPA?
TBH, it's a style I'll probably never bother attempting.
-Barry
Quote from: pob on June 07, 2018, 07:29:13 AM
Bit like a NEIPA?
Don't even get me started...
🤣🤣
I'll jump in on this one (late again).
Brut IPA is the San Francisco breweries taking San Diego IPA one step further, IMHO. That nice dry San Diego finish made even drier. I've had 6-8 of them over the past few months.
There's a number of different ways that breweries are brewing them. Many / most? of them are using corn or rice in the mash / in a cereal mash like a traditional American adjunct lager, in additional to the enzyme addition. Some are JUST using a good percentage of corn or rice. Some are JUST using the enzyme.
Personally, I don't like the flavor changes from the corn / rice versions.
The late hop additions IS to ensure that you still end up with a really hoppy beer that doesn't have the bitterness to finishing gravity ratio thrown off too far.
I'm going to try a version that replaces some of the base malt with sucrose or dextrose instead of corn/rice or enzyme (use the technique that Belgian Tripels and many "Triple IPAs" use to dry the beer out).
IMHO, the beer should be canned or bottled in a champagne bottle with high CO2 levels to give it that prickley champagne-like carbonation, too.
Adam
Incidentally, Brut IPA was discussed in the Jan/Feb issue of Zymurgy, with input from Mitch Steele.
I've had a few Brut IPAs (e.g. New Belgium one on tap a few weeks ago) but haven't been particularly impressed by them yet.