Brut IPA Recipes?

had a drake's Brut IPA on a recent trip to SF. I enjoyed the dry finish vs that of the current trend of juicy NE styles. would imagine you need a champagne yeast for a second fermentation to eat up the residual sugar and dry out the beer. Good luck.

 

I would be interested to hear about this as well. I am always up for brewing something I have never done before.

 

Here is a very good article/interview with more info:

http://www.thebeerscholar.com/beer-...cisco-is-it-the-next-big-thing-how-to-make-it

 

I think I’m going to attempt this today or tomorrow, can’t really decide on grain bill though. You can buy the AG300 enzyme on Amazon, I bought it a while back and here’s another use for it.

Thinking:

Target 6% ABV
Split 2-Row/Pils?
Or Maybe Pils/Pale
Touch of Munich? Melanoidin?
Dough in at 133 with a slow rise to 144 for an hour, with a short rest at 155??
Enigma/Nelson Whirlpool addition (2oz?)

Split the batch, half with US05 other with a specific wine yeast. Add the enzymes to the fermenters. Keep it to one dry hop addition at the end of fermentation.

 

Why are they calling a saison something different?

 

Champagne yeast, like most yeasts from the wine clade, is maltotriose negative, so, yeah, it won't do either of those things.

 

I know quite a few hipsters who exclusively flock to saisons, actually.

I'd say the answer to EvenMoreJesus's question is that these don't have the esters.

 

Start it with something neutral, finish with 3711 or some other diastaticus-positive strain. Or use Omega’s ‘Tropical IPA’ strain which is ‘partially’ dia-positive. Clean well before you brew again.

Use corn, rice, or dextrose.

Decidedly not some kind of new invention...

 

I've tried two of these and they taste nothing like a saison.

 

It looks like all the brewers who are doing this style are using amylase to further dry the beer out. I have one planned with 77% pilsner, 23% corn and amylase enzyme. I plan on using 001.

 

I still don't know what a hipster is.

 

Dry, effervescent, hop forward . . . sounds like plenty of New World saisons that I've had. Never had one of these Brut IPA thingies to compare, though.

 

Some interesting and somewhat comical descriptions can be found HERE.
Those examples might be objected by and offensive to self-ascribed hipsters, since the hipster scene is thought by some to be (paradoxically) a collection of like-minded non-conformists.

 

Minus the phenols

 

They seemed to have more in common with a west coast IPA actually, tasted basically no malt presence, not bitter but very hoppy, extreeeemely dry, also extremely effervescent, looking through my glass was just non stop bubbles going.

 

There are some saison strains that produce very low levels of phenols, like Thiriez/3711.

 

I drank one before I knew what the "style" was all about, and I commented that it basically drank like a "full strength session IPA". Fizzy, bitter hop water, but with the ABV of an IPA. Definitely a nice counterpoint to the heavy, sweet NEIPAs trending now.

I was impressed enough to try out a recipe on my own, so I'm putting one together. The key is the enzyme addition. I was under the impression that Ultra-Ferm from White Labs is what we need. I hear some use adjuncts to further lighten the body, but I'm planning on sticking with 100% pils to keep some malt flavor at a lower (5-6%) ABV. Planning on hopping exclusively with Hallertau Blanc to further the wine/champagne theme. I'll probably ferment with either a hop-forward lager strain, or San Diego Super yeast.

Only issue is that I ordered the hops from 47Hops, and they haven't arrived yet! So this brew will be moved from this weekend to some future date.