Barley Brut IPA Recipe
You’ve probably heard of the NEIPA but have you heard of the Brut IPA? The Brut IPA is the west coast’s counter to the east coast’s NEIPA. It’s an IPA with all late hop additions and a very low final gravity thanks to a special enzyme. The final result is a dry highly carbonated beer with tons of hop flavor and aroma but not much bitterness.
I recently tried my shot at the Brut IPA. Sadly I failed by the numbers with a final gravity of 1.009 but ended up with a very tasty beer. The beer was dry with a ton of tropical orange aroma and great head retention. Overall I was actually happy as a few more points might have been too dry.
The enzyme I used was White Lab’s Ultraferm 4100 aka amyloglucosidase and sadly I didn’t research it well enough. My mash temperature should have been lower and my water’s ph probably hurt my chances of it working. You’ll get a great beer with my recipe but do some more research if you want the numbers to match for a Brut. A pH between 3.5 and 5.5 along with a temperature only slightly above 140F are the recommendations. I’ll wait till I get a pH meter before I try my next Brut IPA.
Color / Aroma / Flavor:
The liquid is hazy golden-yellow liquid with a finger of white head. Aroma is sweet tropical, oranges, and some grapefruit. Taste is sweet tropical tangerine with a smooth yet clean crisp finish.
- Batch Size: 5.5 gallon
- BH Efficiency: 80%
- SG: 1.057 Actual: 1.058
- FG: 1.000 Actual: 1.009
- Calculated ABV: 6.61%
- IBU’S: 17.1
- Color: 3.8 SRM
The Grain Bill (Mashed):
- 96% – 11 Pounds – Avangard Pilsner
- 4% – .5 Pound – Flaked Barley
Total: 11.5 Pounds
- .5 oz Hallertau Blanc At 15 Minutes
- .5 oz Mandarina Bavaria At 15 Minutes
- .5 oz Hallertau Blanc At 0 Minutes
- .5 oz Mandarina Bavaria At 0 Minutes
- 2 oz Mandarina Bavaria Dry Hop For 7 Days
Mash & Boil:
- Mash: 100 Minutes at 146F
- Boil: 75 Minutes
- Yeast: Imperial Corporate Yeast
- Primary: 19 Days at 66F – 67F
- Carbonation: 2.9 volumes CO2
- Minimum Aging: Very Tasty Fresh