Brut IPA is a ipa that homebrewers reach for when they want a project worth the extra attention. This version keeps the grain bill built around Pilsner malt, and leans on Magnum 16% to shape the finish.
Recipe at a Glance
Recipe at a Glance
| Style | Brut IPA |
| Batch Size | 5 gallons (19L) |
| Boil Time | 60-90 minutes |
| Original Gravity | 1.056-1.070 |
| Final Gravity | 1.010-1.014 |
| ABV | 5.8-7.5% |
| IBU | 50-70 |
| SRM | 6-14 (gold to copper) |
| Difficulty | Intermediate (all-grain) |
Brew Day, Step by Step
|
1
|
Mash · ~60 min Mash the grain bill, led by Pilsner malt, at a steady temperature to build the fermentable sugars this style needs. Sparge slowly so you do not lose efficiency. |
|
2
|
Boil · ~60-90 min Bring the wort to a boil and work through the hop schedule, starting with Magnum 16%. This is also where you will add any fining agent for a clearer finished beer. |
|
3
|
Ferment · 18C (64F) Pitch White Labs WLP007 Dry English Ale once the wort has cooled to fermentation temperature and hold it steady. Primary fermentation is the most active week, do not rush it. |
|
4
|
Condition · 4 weeks at 4C (39F) Rack to secondary (or leave in primary if your recipe calls for it) and let the beer round out at a cool, steady temperature. This step does more for the final flavor than people expect. |
|
5
|
Package · 1 day, then wait Bottle or keg once gravity has held steady for a few days in a row. Give it time to carbonate and, for bigger styles, additional time to mellow before your first taste. |
That’s the shape of brew day and the weeks after it. For the exact grain bill, hop schedule, and full step-by-step instructions with amounts, use the recipe card below.
What You Will Need
Sourcing your own ingredients locally is always fine, but if you want to skip a homebrew store trip, here is what’s in stock in our shop right now:
- Base and specialty grain: Grains & Adjuncts (e.g. Briess 2-Row Brewers Malt, 10 LB, Crushed)
- Bittering and aroma hops: Brewing Hops (e.g. HopUnion 6I-E91H-F8YE RiteBrew, Cascade Pellet Hops, 1 oz)
- Yeast: Brewing Yeast (e.g. LalBrew Verdant IPA Brewing Yeast (2 Pack), Make Beer at Home)
- Secondary fermenter for conditioning: Fermenters & Carboys (e.g. FastRack 5 Gallon Hedpak with Cap (Pack of 2) | BPA-free)
- Priming sugar for bottling: Priming Sugar (e.g. Brewer’s Best Carbonation Drops 9 oz)
- General kit and tools: Homebrew Equipment (e.g. PERA 4 Pack Bottling Bucket Plastic Spigot)
- Pour it right when it’s ready: a tulip glass shows off the color and holds the aroma better than a straight pint glass
Serve It Right
|
A Brut IPA is best served in a tulip or shaker pint, it fits the body and carbonation of this style better than a straight pint glass. Here is one from our shop: |
Ingredients & Gear for This Batch
Grain / Adjuncts Box Brew Kits 2-Row Malted Barley 5 LBS CRUSHED Home Brewing Beer Ma |
Hops |
Yeast |
Fermenter 2 Pack 28 inch Carboy Brush Carboy Cleaning Brush Carboy Bottle Brus |
Priming Sugar |
Equipment |
Full Recipe: Grain Bill, Hops, and Instructions
Brut IPA
Equipment
- 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
Ingredients
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
Instructions
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.
Dry hop:
- 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.
Ferment:
- Let the beer ferment for a total of 28 days at 18°C (64°F).
Condition:
- 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.
Get the fermentation temperature right on Brut IPA and most of the rest of the process takes care of itself.
What Makes Brut IPA the Style It Is
Like most classic beer styles, Brut IPA has a long, slightly tangled history behind it, shaped as much by regional brewing traditions as by any single inventor.
The character of this beer comes down to a beer that leans on pilsner malt and magnum 16%, and White Labs WLP007 Dry English Ale is doing more of that work than the grain bill gets credit for.
Style Characteristics at a Glance
- ABV: 5.8-7.5%
- Bitterness: 50-70 IBU
- Color: 6-14 (gold to copper)
- Serving temp: 45-50F (7-10C)
- Glassware: a tulip or shaker pint
- Food pairings: spicy food, grilled meats, sharp cheeses
Common Questions
Can I scale this recipe up or down?
Yes, the grain bill and hop schedule scale linearly with batch size. Just make sure your equipment, mash tun and boil kettle both, can actually handle the volume you are scaling to.
What is the biggest mistake homebrewers make with this style?
Rushing the schedule. Pulling a beer off yeast too early or skipping conditioning time is the most common way to shortchange a recipe like this one.
Can I substitute a different yeast strain?
You can, but expect the flavor profile to shift. Stick close to the same yeast family (English ale, American ale, Belgian, lager, etc.) if you want a result close to what this recipe is aiming for.
Keep Exploring
Once you have this one down, here are a few more homebrew recipes worth trying next:
Browse the full homebrew recipe collection for more styles, or if you are just getting into the hobby, start with one of our homebrewing starter kits for new brewers.
This recipe is for adults of legal drinking age. Please brew and drink responsibly, and always sanitize your equipment thoroughly to avoid infection.
