Some­body to Love Brut IPA

Ver­boten Brew­ing & Bar­rel Pro­ject

Craft Beer & Brewing Magazine - - Recipes In This Issue -

Josh Grenz of Ver­boten Brew­ing & Bar­rel Pro­ject in Love­land, Colorado, uses wheat, flaked rice, and flaked oats in this new-style IPA. All hops are added af­ter the boil for awe­some aroma with­out the bit­ter­ness. He uses Gal­axy, Ci­tra, Haller­tau Blanc, and Aza­cca for white-wine notes, goose­berry, tan­ger­ine, and guava.

ALL-GRAIN

Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 84% OG: 1.058 FG: 1.000 IBUS: zero cal­cu­lated IBUS ABV: 7.6%

MALT/GRAIN BILL

7 lb (3.2 kg) 2-row malt 1 lb (454 g) red wheat malt 1 lb (454 g) brown rice flakes 9.4 oz (265 g) oat flakes

HOPS AND AD­DI­TIONS SCHED­ULE

Yeast nu­tri­ent at 10 min­utes Ket­tle fin­ings at 10 min­utes 0.54 oz (15 g) Gal­axy [14.2% AA] at 0 min­utes (flame­out) 0.54 oz (15 g) Ci­tra [13.1% AA] at

-5 min­utes (whirlpool) 0.54 oz (15 g) Gal­axy at -10 min­utes

(whirlpool) 0.06 oz (2 g) amyloglucosidase en­zyme at

1.020–1.024 1.2 oz (34 g) each Az­zaca [13.3% AA] and

Haller­tau Blanc [8.6% AA] (dry hop) 1.38 oz (39 g) each Az­zaca and Haller­tau

Blanc (dry hop)

YEAST

Wyeast 1056 Amer­i­can Ale, Wyeast 1007 Ger­man Ale Yeast, or other neu­tral yeast with high at­ten­u­a­tion

DI­REC­TIONS

Ad­just wa­ter profile to 80–85 ppm cal­cium, 95–100 ppm chlo­ride, and 90–95 ppm sul­fate. Add half of the salt ad­di­tions to the mash and the rest in the boil ket­tle.

Mash at 150°F (66°C) un­til con­ver­sion is com­plete at 5.2–5.4 ph. Sparge as nor­mal. Boil for 60 min­utes and whirlpool for 10 min­utes fol­low­ing the hops and ad­di­tions sched­ule. Pitch the yeast and fer­ment at 67°F (19°C) un­til grav­ity reaches 1.020– 1.024, then add the amyloglucosidase en­zyme di­rectly to the fer­men­tor and al­low the tem­per­a­ture to rise slowly to 72°F (22°C) by the end of fermentation to en­sure full at­ten­u­a­tion. When fermentation reaches ter­mi­nal grav­ity (1.000–1.002), add the first dry-hop ad­di­tions. Three days later, dump the first hops ad­di­tions and add the sec­ond dry-hop ad­di­tions for an­other 3–4 days. Pack­age at 2.7–2.9 vol­umes of CO2 and con­sume fresh.

BREWER’S NOTES

The idea be­hind us­ing plenty of wheat, rice, or even corn is to have plenty of highly fer­mentable ad­juncts with­out hav­ing to use su­gar. The fin­ish will be very dry and grassy, so if you sub­sti­tute dif­fer­ent hops, stay away from any hops with grassy char­ac­ter. Some haze is okay, but al­low ad­e­quate con­di­tion­ing time and/or fin­ings to help clar­ify the beer due to high amounts of ad­juncts and late-hops ad­di­tions.

For amyloglucosidase, we have used both BSG Amylo 300 and Brewcraft Liq­uid Exo-al­pha Amy­lase suc­cess­fully to com­pletely fer­ment out when we add the en­zymes to fermentation. You can use en­zymes in the mash, but the beer doesn’t gen­er­ally at­ten­u­ate out as much. Best prac­tice is to not re-use your yeast if you add en­zymes dur­ing fermentation.

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