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The Latest IPA - Brut

The Latest IPA - Brut. Brut IPA Characteristics. Low malt character Very pale (2 – 3 SRM) Extremely dry (attenuation 90+%)

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The Latest IPA - Brut

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  1. The Latest IPA - Brut

  2. Brut IPA Characteristics • Low malt character • Very pale (2 – 3 SRM) • Extremely dry (attenuation 90+%) • Moderately low bitterness (BU:GU closer to 0.5 than the roughly 1.0 of a standard IPA), but high hop flavor and aroma (similar to NEIPA), usually tropical, resinous, fruity, sweet • Neutral yeast • No specific clarity – usually fairly clear but can be hazy • Moderate to moderately high carbonation (2.5 – 2.8 vol or even higher)

  3. How to achieve these characteristics • Pilsner malt (optionally, 2 row) + adjuncts (usually flaked rice and/or corn, could try oats or wheat – up to 20%), possibly small amount of Vienna, absolutely no Crystal • Low mash (145F – 148F) or step mash • Little to no hops during boil – most IBUs come from whirlpool (some brewing software struggles with accuracy on these hop additions but lab testing confirms isomerization at temperatures below boiling) • Hop varieties: Mosaic, Citra, Galaxy, Motueka, El Dorado, Nelson Sauvin, Hallertau Blanc, Huell Melon, Cashmere, Azacca, others • The enzyme – amyloglucosidase (aka glucoamylase, gamma-amylase, AMG) • Brands – White Labs WLN4100 Ultra-Ferm, FermFastAmyloglucosidase, BSG Amylo 300 (commercial packaging size only), NOT amylase enzyme – this is usually alpha amylase

  4. How enzymes work(the geeky explanation) • Starch: branches and strings of sugars • Roughly 20% is strings (amylose) and 80% is branched (amylopectin) • Enzyme optimal ranges • Beta amylase • Around 145F, pH 5.5, removes sugars from ends at α1-4 bonds • Alpha amylase • Around 160F, pH 5.7, removes sugars randomly at α1-4 bonds • Neither breaks α1-6 bond – the remainder are dextrins • Amyloglucosidase • Around 135F, pH of 4.5, can break both α1-4 and α1-6 bonds

  5. When to use the enzyme – Mash • Close to optimal temperature but not pH • Extended mash crates more fermentable sugars as does lowering mash temperature • Enzyme denatures during boil • Lots of glucose produced so yeast performance may suffer (use extra yeast nutrient)

  6. When to use the enzyme - Fermenter • Close to optimal pH but not temperature • Significantly slower activity but no time issue like in mash • The extra time length can create more fermentables, and therefore lower FG, than use in mash (1.000 to 1.005 compared to 1.003 to 1.008) • Enzyme never denatures so fermentable creation can be extended past point where yeast can clean up its diacetyl (biggest issue with this style) • Timing of optimal fermentation addition varies – commercial brewers have tried several strategies to maximize yeast performance and avoid diacetyl

  7. Enzyme use • Inventor of style: Kim Sturdavant of Social Kitchen and Brewery in San Francisco in 2017 • He used to use it in fermenter but moved to mash • Other commercial use is mixed • Homebrew use can be different • Brew day length is less of an issue • Extended mash with the enzyme is less risky • Avoids the potential diacetyl problem but as homebrewers we shouldn’t be afraid to experiment

  8. Recipe 5.5 Gal, SG 1.055, FG 1.003, ABV 6.8, SRM 3, IBU 25, 2.8 vol CO2 7.75 lb Pilsner Malt 0.5 lb Vienna Malt 1.0 lb Flaked Rice 1.0 lb Flaked Wheat 2 hop additions of the same hops, 10 minutes after flameout & dry hop at 3 days into fermentation: 1 oz of Cashmere, Mosaic, Nelson Sauvin, Motueka, Hallertau Blanc Yeast: WLP001, ferment at 68F Mash: 45 min at 145F, drop to 135F and add Amyloglucosidase, hold 45 minutes, ramp to 149F and hold for 30 minutes Things to try: Single mash infusion at 145F to 149F, other hops, small amount of hops in the boil, removing Vienna malt, other flaked adjuncts in different quantities, enzyme in fermenter

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