Brut IPA

I've never done this, but I'm not sure why you'd want to add them during the mash, as you already have active enzymes there and I'm not sure what at temperature glucoamylase is denatured. Adding it post-cooling seems like the right answer to me.

 

The NB Brut IPA kit has two different enzymes, Alpha Amylase added to the mash, and Amyloglucosidase added with the yeast

 

I used 1cc of amyloglucosidase when primary fermentation was beginning to slow down and left it for a few more days before dry hopping. Seemed to work - I ended up at 1.000.

 

Jeff (@hopfenunmaltz), have you formulated your plan as regards enzymes for the Brut IPA that you are contemplating brewing?

Cheers!

 

Not sure why NB would add amylase enzyme...should be plenty of that in the grains. Amylo is what you want...can add it to the mash and should take a few extra points off the FG. Add it to the fermenter, i've heard post-peak fermentation like you would a sugar addition and it'll run. Don't plan on repitching the yeast though unless you want another uber dry beer (thanks Dave Berg for that pointer). Finally if bottling, you better be sure the fermentation is done. This will be an unstable beer.

 

The term and concept of "Brut IPA" makes me sad.

Add the enzymes at pitching. Or... ask yourself why you're not just pitching 3711 or Belle Saison instead of enzymes.

 

Amylo or equivalent product in the primary. You can find it in the LHBS distillation section.

 

Amylo is the same enzyme those produce. If you just add the enzyme you can avoid the phenolics and esters those yeast produce.

 

Yeah but phenolics and esters are yummy anyway. Just sayin'.

 

Sure, depending on the desired results.

 

I never had one of these beers and haven't really followed the story too closely, so forgive me if this has been discussed elsewhere... @GreenKrusty101 alludes to a pseudo Brut where sugar is subbed for malt to dry out beer, an approach many of us have taken for English, IPA, and Belgian styles, but maybe not to the extreme of a Brut IPA. How do results of a pseudo approach like this compare to the cold-side enzymatic approach?

 

Because you don't want the phenols?

 

I've never had a "proper" Brut IPA made by a brewery, but I tried this approach by using honey for ~50% of fermentables. Turned out plenty dry (finished at .999), but I over bittered. Had it been a saison, it probably would have been ok due to the extra body from the glycols(? I think that's the term), but a bit much for such a thin beer. Other than that, I enjoyed it.

 

It's glycerol, but close enough.

 

I'm also looking at jumping onto this bandwagon - has anyone worked with glucoamylase ? I believe this would be added during fermentation? what is the difference from beta amylase ?

 

Beta clips from the end, breaking a 1-4 bond. Alpha clips randomly on the chain, but can't clip the 1-6 bond. Glocoamylase clips 1-4 and 1-6 bonds, giving the yeast more sugars.