Looking for a beer with a dry, refreshing character that packs a punch of hoppy goodness? Try brewing your own Brut IPA Recipe! Originating from the San Francisco area, this extra-dry IPA is made using an enzyme that breaks down the beer’s sugars, making it easier for the yeast to consume them. The result is a crisp and light-bodied beer with a hoppy aroma and a satisfying bitterness. With this recipe, you can brew your own batch of Brut IPA to enjoy at home.
- 1 Mash tun
- 1 Boiling kettle
- 1 Wort chiller
- 1 Fermentation vessel
- 1 Airlock and stopper
- 1 Hydrometer or refractometer
- 1 Thermometer
- 1 Auto-siphon or racking cane
- 1 Bottling bucket or kegging system
- 1 Bottles or kegs
- 1 Bottle capper or kegging system components
- 1 Sanitizer solution
- 1 Cleaning supplies, such as brushes or scrubbers
For the Mash – Liquor 12 Litres (21 Pints) – Mash Time 1 hr – Temperature 63°C (145°F)
- 8 lb Pilsner malt Quantity 4 kg
- 1 lb Wheat malt Quantity 500 g
- 9 oz Carapils malt Quantity 250 g
For the Boil – 12 Litres (21 Pints) – Boil Time 1 hr – 15 mins
- 1/4 oz (Hops)Magnum 16% When to add – At start of boil (IBU 20.2)
- 1 oz (Hops)Citra 13.8% When to add – At turn off (IBU 7.9)
- 1 oz (Hops)Nelson Sauvin 12.6% When to add – At turn off (IBU 7.2)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment -18°C (64°F) – Conditioning 4 weeks at 4°C (39°F)
- 1 White Labs WLP007 Dry English Ale Yeast
- 1 3/4 oz (Hops)Citra 13.8% When to add – After fermentation for 3 days
- 1 3/4 oz (Hops)Nelson Sauvin 12.6% When to add – After fermentation for 3 days
- 1 3/4 oz (Hops)Sorachi Ace 14.9% When to add – After fermentation for 3 days
- Amylase (dry beer) enzyme Other – When to add – At 1.020 gravity
Mash the grains:
- Heat 12 liters (21 pints) of water to 63°C (145°F) in a large pot. Add the Pilsner malt, Wheat malt, and Carapils malt to the water, stirring to ensure there are no clumps. Let the mixture sit for 1 hour.
Boil the wort
- After the mash is complete, remove the grains and bring the liquid to a boil. Add the Magnum hops at the start of the boil and boil for 45 minutes. After 45 minutes, add the Citra and Nelson Sauvin hops, and Protofloc, then boil for an additional 15 minutes.
Cool the wort
- After the boil, cool the wort down to 18°C (64°F).
Pitch the yeast
- Once the wort has cooled down, transfer it to a sanitized fermenter and pitch the White Labs WLP007 Dry English Ale Yeast.
- After 3 days of fermentation, add the Citra, Nelson Sauvin, and Sorachi Ace hops.
Add amylase enzyme:
- When the gravity of the beer reaches 1.020, add the amylase (dry beer) enzyme. This will help the yeast consume any remaining sugars and create a dry beer.
- Let the beer ferment for a total of 28 days at 18°C (64°F).
- After fermentation is complete, transfer the beer to a secondary fermenter or a keg and condition it for 4 weeks at 4°C (39°F).
- Enjoy! After conditioning, the Brut IPA is ready to drink.
|Makes 🍻||Ready to Drink 🍺||Estimated ABV||Bitterness Rating||Color Rating|
|23 Litres (40 Pints)||5 Weeks||5.8%||35.3 IBU||5.7 EBC|
Unique Characteristics of Brut IPA
Brut IPA is a style of beer that has gained popularity in recent years due to its unique characteristics. Unlike traditional IPAs, Brut IPAs are characterized by their dryness and light body. This is achieved by adding an enzyme that breaks down the beer’s sugars, making it easier for the yeast to consume them. This results in a beer that is crisp, refreshing, and has a subtle fruitiness that is accentuated by the hoppy aroma.
This recipe for Brut IPA uses a combination of Pilsner malt, Wheat malt, and Carapils malt for the mash, along with a blend of Magnum, Citra, and Nelson Sauvin hops for the boil and dry-hop additions. The use of these hops gives the beer a complex aroma with notes of citrus, tropical fruit, and white wine. The addition of amylase enzyme to the beer after fermentation helps to break down any residual sugars, resulting in a beer that is incredibly dry and crisp.
Even if you’re new to homebrewing, this recipe for Brut IPA is easy to follow and can be adapted to suit your specific brewing setup. With just a few key ingredients and some basic brewing equipment, you can create your own batch of Brut IPA that is sure to impress. Whether you’re a seasoned homebrewer or just starting out, this recipe is a great way to explore the unique characteristics of Brut IPA.
FAQ on Making this Brut IPA Recipe
What hops are used for the boil and dry-hop additions?
The recipe calls for a blend of Magnum, Citra, and Nelson Sauvin hops for the boil and dry-hop additions.
How long does it take to ferment and condition this beer?
The recipe recommends 28 days to ferment and 4 weeks to condition the beer.
What is the estimated ABV of this recipe?
The estimated ABV for this recipe is 5.8%.
What is the serving size for this recipe?
The recipe yields 40 pints or approximately 23 liters of beer.
What is the recommended temperature for conditioning this beer?
The recipe recommends conditioning the beer at 4°C (39°F).
Can this recipe be adjusted for a different yeast strain?
Yes, the recipe can be adjusted for a different yeast strain.
Can the dry-hop additions be adjusted to use different hop varieties?
Yes, the dry-hop additions can be adjusted to use different hop varieties.
What food would pair well with this Brut IPA?
This Brut IPA would pair well with spicy dishes or grilled meats.
How long can this beer be stored before it starts to degrade in quality?
This beer can be stored for up to six months before it starts to degrade in quality.