casual homebrewer here, like 3 +/- brews a year, but been doing it for a couple decades. I like trying different styles and like most others I have a few that I brew repeatedly.
I’ve been thinking of brewing a brut IPA for years, but for unknown reasons, I just never got to it. Well, now is the time. I can only find a few recipes (I’m a 3 kettle all grain brewer) that look interesting. If there is anyone out there that is an experienced brut IPA brewer that has a recommendation or two for spectacular recipes, I’d greatly appreciate it!
That was never a style that I could get into; which I guess a lot of people had a similar issue with since no one makes them anymore lol. From what I understand the yeast selection is pretty important in this style though.
I always liked the idea, but I too was late to it and never got to try the commercial examples. So I am speaking from a place of total ignorance…
I think the key concept of dryness is malleable though, where IMHO in a ~1.065 to 1.075 gravity beer like an IPA you could have a FG of anywhere from ~0.997 (with amylase i guess) up to 1.006 and it’d still be “dry”. so it’s somewhat up to you.
I always found my IPAs finished somewhat higher than I expected, so it may be tough too. as well, I instinctively go to duvel as my mental example of a dry, pale hoppy strong beer. i feel like that outline but with a cali or similar yeast could be great. lots of sulfate to enhance dryness
You aren’t alone in that opinion based on what I’ve read so far, seems like it died out as fast as it came along. I like the dry taste sensation and enjoy IPAs so I’ve convinced myself that I’m going to like this. Hey, I’m brewing, how can it be wrong! Thanks for the feedback.
Excellent insight Fredthecat. I usually just work from recipes I find on AHA, The Electric Brewery, and a couple others, but I might watch a video or two prior to brewing this one. Still haven’t picked a recipe.
I’ve never brewed this style, but I have ideas on how I might do it. US-05 yeast., no doubt about it. Long mash rest at 149 F for a couple hours, or even overnight would not be wrong. Other than that, choose an IPA recipe that looks good to you and go for it.
Pilsner, Corn and Rice
Mash low, say 145F
Add that long “a” enzyme to the mash and yeast nutrient to the boil.
No kettle hops.
Load up on favorite late hops.
US-05/1056/001/BRY-97
Please keep us posted if you make one. I think a Brut IPA would still be a thing if they didn’t call it BRUT. Terrible name. Sounds cheap.