Barley Brut IPA Recipe

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

by BottleToBarrel · November 5, 2018

You’ve probably heard of the NEIPA but what about 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.

Tasting Notes:

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.

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