Brut IPA

[mick02]

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.

[nigel_c]

Blacks have one coming out in the next few days.

[mick02]

Blacks have one coming out in the next few days.

Oh yeah? I'll be keeping my eye out for that

[imark]

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.

[nigel_c]

Think we're just getting old Mark.

[nigel_c]

Give me a crystal clear bitter as feck IPA any day.

[imark]

Think we're just getting old Mark.

Bit of that alright.

[Dr Jacoby]

Give me a crystal clear bitter as feck IPA any day.

You don't need any more beer at the moment 

[nigel_c]

Very true. Well in a few weeks anyway. 3 brews done yesterday. Busy day.

[Qs]

Some really good info about Brut IPA on http://beerandwinejournal.com/ at the moment if you haven't seen it already.

[mick02]

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.

[Bazza]

Came up as a topic on one of the latest James Spencer podcasts (May 17th):

http://www.basicbrewing.com/index.php?page=radio

-Barry

[Qs]

Malt Miller now selling Amyloglucosidase if anyones looking.

https://www.themaltmiller.co.uk/product/nbs-amyloglucosidase-300-enzyme/

[Pheeel]

The drinkable, light-bodied dry brut IPA has little to no bitterness

So it's not an IPA then

[pob]

Bit like a NEIPA?