Somebody to Love Brut IPA
Verboten Brewing & Barrel Project
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.