Brut IPA Recipe - Homebrew Beer 

Thanks for incorporating tasting into all of your brews now!! It hasn't gone unnoticed or unappreciated

That guy reminds me of Dennis from It's Always Sunny in Philadelphia LMAO

looking forward to the day when i can get a kit! great video as always, cheers

Fun to watch the process, definitely a cool electric brew system.

I’m likin your tell-it-like-it-went style faux pas n all. 👍🏾

Love your videos guys, I look forward to more. I'm brewing 1-gallon batches in an apartment right now, but when I buy a house next year, I look forward to buying your brew system.

Awesome thanks for trying my suggestion

awesome new video structure!!!!

I'd love to buy some goods. You guys have the most complete best valued BIAB system in my mind. I just have limited resources being disabled. My wife would probably make me sleep in the living room if I spent her money right before Christmas. I did however tell her what I wanted for Christmas, A CLAWHAMMER SYSTEM. Cheers Gents. Thanks for doing what you do.

Not a bad way to make a tasty brew!

Can y'all make a video showing how your kegorator system is set up? Specifically w/ the taps in the wall. I like !

Luv the cideos as always kyle

I did this beer with a slightly different grist and different hops but used the amyloglucosidase in the mash. I think the ferment works too, but anyway, got it down to 0.996. I bottled this one and It was a bit bitter still after about 2 weeks, but at 4 weeks it had really developed and was absolutely delicious.

Nice video and 240V system. Cheers!

Fifth season gardening will order any yeast you want!!! Must go there if you havent!

I'm stealing that trick on opening the white labs yeast!

I dont brew at all, in fact not sure how I got here. But i love the channel. Some of the most relaxing videos ever.

i love the way they r like " so why are we adding this and doing it this way?" "umm, i dunno, if anyone else knows why you might do this, pls comment... lets just make it and see" :) home brewing is an Art.

For Part 2, it'd be interesting to do a comparison taste test between this 'brut-ish' IPA and the brut IPA with a different enzyme. I'm curious if the same 3oz of whirlpool Huell Melon will contribute to higher IBU / more perceived bitterness with much lower FG.

Use Alpha Amyloglucosidase/ Alpha Amylase instead of galactocidase. Alpha amylase will cleave startch into more easily fermented sugars such as dextrose where galactocidase cleaves startch into less fermentable sugars, mainly maltose, maltotriose and maltodextrins.

Hey guys, love your video's and channel so far! Very interesting recipe, as always. Quick question though: You never seem to use any sparge water, why is that?

I'm trying to hold off on the 3-kettle system from 'someone else', but I haven't heard any rumors about a system from you guys in the .5BBL size.(and yes, I have access to a winch to lift the grain basket)

THANK YOU. Ive been searching for this!

What are you guys using to clean things before dry hopping? Seems soap or something like that

Hi loving the video's. Where did you get the name from? 👌

Hey guys! I love all the videos! It gives great insights into the process with your system. I just brewed my first batch with the 120 system yesterday. Absolutely love the system. Very easy to use! Something that I tried was to recirculate over the grain basket when the 60 min mash was complete. I raised the temp to 168 and turned the pump down. I let it go for 10 to 15 min. It seemed to help with extracting more sugars from the grain. Wondering if you have ever done this, and if not, would you try it on a video and see your results? Cheers!

I would have done 145 and 160 rests to get even more fermentable wort, but, nice job!

Once i used alpha amylase after the fermentation to help my imp stout attenuate a little more, it dropped from 1.044 to 1.020ish... but in mashing, Alpha amylase isnt too active at low temps and isnt doing so much work with low molecule carbs, you must mean beta amylase, that is better working on lower mash temps and chopping down non-chain carb molecules into maltose, nice vid and experiment guys cheers!

So long as we're doing tips in the comments - for aerating the wort I use a stick mixer with the wisk attachment. Frothes up something crazy

Is it because the PH was off that it did not ferment enough? Is there a specific yeast for brut style IPA? I'm wondering if Safale 5 would have a better chance of almost going dry.

So I'm not sure if this has been said but I have seen Beano been used. What you do is let it ferment down to 1.010 like normal and then add the Beano and it'll drop even further after a couple days. Cheers

I´ve tried something like that, using Attenuzyme Pro (which is AMG) - three days into fermentation and Fermentis US-05. Grain bill was similar to yours and ended hitting 1.000FG.

I like the setup. I was looking at a two vessel system, but now I’m thinking about the 220v setup you guys sell. Seems like everything you need for a 5 gal batch. Any mash volume constraints with grain heavy beers?

I'm a bit jelly of all your switches and gizmos :p

I love the color for sure !! you think those hops would make a decent blonde?

You guys should try using a diastatic yeast to get down close to 1.000 Omega OYL-200 or WLP644 and ferment up in the mid 70's

Nice turn out anyways!

I think you don't use wine yeast in general because it can't ferment malt sugars? But then again, you've got way more simple sugars in the brut IPA wort anyway, so... good question. Maybe champagne yeast would do the same thing as a neutral ale yeast. It'd be a cool split batch experiment for sure!

Champagne yeast tends to strips a whole lot of flavor out of what it ferments, you could use a wine yeast that goes high and retains flavor. Lalvin K1V-1116 would do the job, EC-1118 would strip it of most anything you had flavor wise.

Using a diastatic yeast (inc. sacch cerevisiae) will naturally contribute glucoamylase/amyloglucosidaise which does the same thing that you guys are looking for in a brut ipa.

From what I have read, you dont want to use wine yeast because it has been generically modified to eat simple sugars and may actually have a problem with the complex sugar chains in grains. This can produce off flavors or low attenuation.

Why do homebrewers use bean-o? I have been brewing for years and this is news to me lol. No sarcasm intended, genuinely curious.

That eyebrow raise though. 😂

Emmet Looks like the young Kris Kringle from the 1960s cartoon

8:28 - funny we literally just posted a video using a whiskey yeast that uses the enzymes! Coincidence!

should have did half with ale yeast and half with wine yeast to see the difference, that would have been interesting to find out

An answer in respect to your question to the use of wine yeast in beer.

Everything you did was great except for one big detail, the enzyme. You have to use amyloglucosidase a.k.a. glucoamylase, it's the same. You'll find it in homebrewing supplies as "lo-carb" or "dry enzyme". Mangrove jack's is good and quite cheap. 1 sachet for 10L (2 for your 5 gallons). I did a brut IPA with rye, cascade and styrian goldings (weird combination, but it totally works) and it was awesome! I recommend ~20% rye. With the enzyme it will go to 1.000GU but you will loose almost all maltyness and body (it will break up all the dextrins and the yeast will eat them all), that's why you want to use adjuncts like wheat, oats, rye, or other cereals, they will leave lots of proteins that will contribute to the body and flavour. But careful with oats, they kill the head, up to 5% is fine. The important thing in this beer is the hops. You don't have to go crazy like a NEIPA but close. Lots on the hopstand @80ºC for 30' Another interesting take on this would be to do kind of a hoppy-brut-belgian-blonde. German pils and some wheat for OG ~1044. I would use bastogne yeast at mid-temp to get some phenols, a lot of hops at hopstand/whirl and moderate to high dry hopping in two stages. 2g/L for 7 days and 4g/L for 4 days, mini coldcrash to 5ºC for 24h, raise back to room temp, bottle and condition for 1 month. After the FG is achieved and before dry hopping I would keep it cold for 3 weeks or so, belgian yeast flocculates very slowly. I would match some nelson sauvin with some other flowery hops.. hallertau?

convertase amylo 300 in the fermenter

Why not just add some sugar and unmalted grains to get it dryer?

Can’t they just use a higher alcohol yeast like wine or champagne

why dont you guys try and use the metric system for all of us across the pond? try a celsius, kg,ml conversion.its not that hard. if we can do it, you can do it....

Maybe Amylase? And a high attenuating yeast? You see the new Safale? Up to 90% attenuation.....

next time use alpha amylase in the mash and still mash at 145. I used pilsner, flaked corn and white rice fermented with us-05 and got down to 1.002.

I tried making this style and added the enzyme during a step mash. I got to 1.010 final with a dry finish

For all the years that I distilled whiskey and sanitizing my material with starsan, I had no idea that you didn't have to wash it off to add your liquor. Do you know how much time that would have saved me if I knew that? 🤣🤣🤣👍

LOL'd at Elon

Emmet looks thinner, maybe it’s all the grain lifting he’s been doing.

So I don't l know the answer but I can tell you that if you do it correctly it will be clear as day .Dry hop is important for certain. Try adding the amylase enzyme into the fermentation when it starts to slow down. The ultra ferm add when you pitch the yeast. Also think filtration i like your addition of the flaked rice and corn a big suggestion guys rice hulls.

I made a Brut IPA by using Safale-05 and after 10 days I added their wine yeast ... uh ... -118 I think. Worked great and violated all single yeasts laws.

Less grain, more table sugar and aggressive yeast. Nottingham high performance has been great.

A 'Brut-ish' IPA?

Hey guys! So, it's nearly impossible to get a "real" gravity of 1.000. That is because you also have proteins, polyphenols etc that are dissolved but even if they break down - are unfermented products. You also lose part of the flavor when having super attenuating yeast (with high diastatic power as well) cause a vast majority of the flavor compounds (hop compounds in particular) are in a sugar-binding form. Cleaving these bonds may release aroma substances but lose in flavor perception in the long term. The liberated sugars may be further attenuated by the yeast cells.

I think what you mean at 145F is Beta amylase, not alpha.

The crazy thing about brut is it is drier than extra dry so if you want a sweeter champagne be sure to buy extra dry, go figure 🤓

Wuddup Elon

Emmet wearing the exact same clothes 2 weeks later.

Using WLP001 for a brut is where you went wrong right away. Not a champagne/brut yeast? Would make more sense, considering the name of the beer..

You Americans have pills for everything, don't you? A pill to help you eat beans? WTF?!