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Brut IPA

Discussion in 'All Grain Brewing' started by RobW, 9/5/18.

 

  1. RobW

    The Little Abbotsford Craftbrewery

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    Posted 9/5/18
    scomet likes this.
  2. BrutusB

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    Posted 10/5/18
  3. Sidney Harbour-Bridge

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    Posted 10/5/18
  4. BrutusB

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    Posted 10/5/18
    Awesome, thanks for the tip. I'd seen it around but hadn't actually had anyone stipulate it was alpha amylase enzyme as such!
     
  5. Sidney Harbour-Bridge

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    Posted 10/5/18
    BB I'm guessing it's beta amylase, the low carb enzyme fits with the description on the Bacchus site quoted above.
     
  6. Coodgee

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    Posted 11/5/18
    I'm sure the hipsters will love it. Trends in beer, good grief. I tried a can of Heady Topper at the height of the "haze craze" and was unimpressed. I thought it was high in hop astringency - to the point that I would have been disappointed if one of my brews turned out like that. So since that experience I won't be jumping on any new trend in a hurry.

    I also listen to TripleM more than TripleJ :)
     
    Company of one and Reedy like this.
  7. fdsaasdf

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    Posted 11/5/18
    As someone who recently imported half a dozen heady topper cans in a suitcase I'm not going to share your opinion of it but that's the nature of subjective topics. :)

    Having just spent a month in New England I don't think the haze craze has peaked yet... Personally I think the haze craze will remain far more prevalent than the Brut IPA trend for a while yet.

    I haven't tried Bacchus's offering but was talking to Ross about it just before they launched. I am interested in potentially making a small batch of this style in future, assuming I can get the enzyme when I need it. This is much more appealing to me than potentially infecting my home brewery with Brett, which was possible with the other approach I'd investigated for making a super-dry late-hopped experimental IPA.

    I've taken to making 50L no chill batches recently, divided into cubes of 20/20/10L and taking more creative licence with the 10L brew. Most recently I've gone with lactose and sour cherries in a black IPA with Bavarian wheat yeast at 24 degrees. We'll see how that turns out...
     
  8. Coodgee

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    Posted 11/5/18
    That's cool that you've got 10L to play around with after brew. It's always a bit of hand break for crazy ideas when you realise you'll have to drink 20 litres of this stuff!

    My first ever kit brew was a brewcraft lager, which included a drying enzyme!
     
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