I just read the article on brut IPAs. Has anyone tried or made one? Impressions?
Haven’t made one, but tried several. IMO, when you add the amylase makes the difference.
Yeah, the author, Chris Colby, says to add the enzyme during fermentation for maximum dryness.
The best ones I’ve had added it on day 2 of fermentation.
There was also an article in BYO magazine a couple of months ago (Brut IPA - Brew Your Own ) and a free article on the MoreBeer web site (There and Back Again, A Brut IPA Tale! | MoreBeer ). Adding the AMG during the mash does not give as low an FG as adding it to the fermentation, bottoming out at 1.004 - 1.006. Adding it during fermentation can cause problems with diacetyl, though. Adding the AMG at SG of around 1.020 seems to be the best. However, adding it during fermentation may leave a beer with little foam retention because all the dextrines are gone. The inventor of the style suggests adding it during the mash, then adding some DME at the start of the boil (after the AMG is denatured) to give some good foam, although you will not get to 1.000 FG that way.
I am trying to decide which is more important to me: foam or a few less points in the FG. I am leaning towards foam, myself.
Just for gits and shiggles I added some to a Blonde after it settled at 1.008, even at only 10% of the recommended dosage rate the AMG took the beer down to 1.002, O.G. was 1.049. FWIW.
Tastes like IPA. Sells because it has IPA in the title. If/when we have Brut anything else, it won’t sell and people will complain that it’s too thin and watery.
Just read about Lagunitas selling IPA-hop-infused sparkling water, possibly a brilliant shortcut here. Because some people won’t even drink thin and watery water unless they think it’s IPA. And will drink absolutely anything they do think is IPA.
Which yeasts produce good mouthfeel?
Sounds like you’ve only had bad ones. I’ve had a couple that were stunning.
WY1450
Same here, one local brewery, Kickstand had the best I’ve tried. Mike the brewer doesn’t really like NEIPAs, so this is his counterpoint to that style. He made a Noir Brut IPA, but I’ve not tried that one.
No, they were good. Just really dry IPAs. I like IPA. But I also like every other style of beer in the universe besides IPA.
;D ;D ;D