Brut IPA

Brut IPA is not a style. Though like the hazy IPA, it has grown into an unofficial style. Also like the hazy IPA, certain things need to happen in order for it come to fruition. The core of the brut IPA is that sugars in it need to end low…like, brut sparkling wine low.

The low for sugars on this this is somewhere ending between 1.000 and 1.004. Most regular brewers yeast can’t get it that low without a little help (aside from maybe saison strains). The only way to help brewers yeast to ferment to zero (aside from mashing low), or near zero, is with an enzyme.

The two enzymes, which I believe are essentially the same thing, is alpha-galactosidase and amyloglucosidase. The amyloglucosidase enzyme is an amylase enzyme, which is easy to find. An even easier option is Beano. This is alpha-galactosidase and can be purchased online or as the brand Beano, which can be found in most grocery stores.

You can add these enzymes at two main stages, in the kettle before the boil, or right before fermentation. I’ve heard that if you want the driest beer possible, adding the enzyme to the kettle wort pre-boil is the preferred approach. Beano in particular starts to denature past 135F, so you can crush up the tablets, put them in the kettle pre-boil at or under 135F 15 minutes, then proceed with the boil.

I think putting into the fermenter or even a secondary (maybe with some fresh yeast) would work pretty well. I did use Beano after fermentation once before for a high alcohol beer and got it down to 1.013 from 1.092. Not bad. Not bad at all.

The rest of the recipe was my standard IPA recipe approach.

Let’s get weird.

Brew day video:

Recipe:

Batch Size: 1 Gallon
OG: 1.068
SRM: 5
Est ABV: 8%-ish
IBU: 80
Boil Time: 15 Min

Grain profile:
2.4 lbs (100%) – 2-Row

Mash:
60 Min @ 148F

Hops:

Boil:
.3 oz (48 IBUs) Bru 1 @ 15 Min

Steep:
.3 oz (10 IBUs) Amarillo (7% AA) @ 15 min steep
.25 oz (21 IBUs) Galaxy (17% AA) @ 15 min steep

Dry hops:
.75 oz Galaxy

Yeast:
US-05

Here’s what went down:

Brewed 9/29/18

Mashed in at 148F. Did a cold sparge, collected my wort at 135F with the cold sparge. Added 2 Beano tablets crushed up for 20 minutes. Boiled and cooled as normal.

10/8/18: Gravity at 1.004! It worked, and worked well.

IMG_2723

10/13/18 wrap up and tasting video:

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