Brut IPA Recipes?

3711 produces ample phenols, in my experience. Ferment it hot!

 

It doesn't sound like a great style to me.

• Saison without the yeast derived flavors that I like (big 3724 fan)
• Session IPA that you can't drink a lot of because they raised alcohol

I probably should reserve judgment until I try one, though. After all, I haven't universally reviled black or hazy IPAs, and those didn't sound like great ideas to me.

 

Try giving WLP026 a shot. It is one of the only strains I know of which is both diastatic (I've confirmed it to contain STA1, be able to grow on dextrin as the sole carbon source, and super-attenuate wort) and POF- (so it won't produce any phenolic off flavours). WLP644 is also POF-, and appears to contain some form of STA1, but it doesn't really super-attenuate like other diastatic strains.

Disclaimer: I haven't done the lab work on the actual WLP026, rather Beer059 from this study: http://www.cell.com/cell/fulltext/S0092-8674(16)31071-6. However, the 2018 White Labs catalog confirms that this strain is WLP026.

 

They add the AG300 which is a Glucoamylase, and capable of breaking the 1-4 and 1-6 bonds in the starch chains. Alpha breaks the 1-4, but stops at the 1-6.

@suregork The var. Diastaticus strains produce Glucoamylase, do I have that right? The advice on WLP-026 is interesting.

 

It seems the assumption the article is making is that mash enzymes have only been used for imperial stouts and light lagers and this use in an IPA is groundbreaking. That’s just not true. Amylo, with some adjuncts and sugars is just another tool brewers have been using forever to dry out beer.
Brewers have used it as an on-the-fly adjuster if the mash comes in too hot, or just if they want it a little drier than usual. I’ve been using it in IPAs and APAs (and lagers, and saisons) for years.

Or is it the rice-in-IPA that was ‘invented’ 10 years after Kuhnhenn’s DRIPA? Much like the milkshake IPA that was invented 10 years after FFF Apocalypse Cow. Maybe it was long ago that people forgot about a time that brewers used to try to dry out their IPAs?

Seriously, the Columbusing of brewing techniques and ingredients and calling it a new style is getting worse by the day. I’m going to start brewing a dark, rich beer with lots of coffee, chocolate and roast flavor and oats and call it a Chicago Style Breakfast Ale.
-But, Johnny, isn’t that just an oatmeal stout?

Ah, no, because mine will be brewed with malted oats!

 

I could be wrong but I don’t see this as a style that is staying around.

All the Brut IPA commercial beers do not rate above a 4.0/5.0 on multiple beer review sites.

It could be a great beer, just don’t think it is the next “hot style”. Just my .02.

 

I don't know... Session IPA managed to catch on big for a while despite mostly low ratings and a general hatred here on BA. I agree though, this will probably not ever be replacing NE style IPAs. No one will be lining up for canned releases of this. (Let's see how well that statement ages.)

 

Ftfy.

 

Seems like what a lot of folks were pushing WCIPAs toward before NEIPAs were a thing. Might try something along these lines out.