Another brewday, with more science

Saturday was finally a new brewday. Up bright and early to get the most out of the day.

This time it was time to try the new style thats all over, Brut IPA. So the concept is a beer that is bone dry, like a Champagne, but with a IPA like tropical flavour. Not much of a champagne drinker, I conjured up my thoughts of this french beverage. My conclusion giving the name "Golddigger"

I admit it, I thought that was quite clever..

The key to creating such a dry beer, is by using an enzyme called Amylase. Amylase can be added to both Mash, and Fermentation, so I reviewed my process, and decided on mash. I could always add in fermentation, if so needed, but reversing a mash... not so easy

Brewing went nice and smooth, and fermentation started off pretty quickly. This brew has really moved, and fermented almost 40% in only 30 hrs. I just hope it keeps going to the finish.

Grains are pretty simple, and i Opted for pilsner malt for low colour. A large percentage flaked corn, to help get it dry and clean.

Yeast is the trusty wlp001. Clean and high attenuation

Hops was hard on this one.

Whole cone El Dorado in whirlpool for a tropical, but organic backbone, With Cryo-Simcoe to promote a dank, fruity typical IPA character

Dry hops

A big shot of Galaxy for tropical aromas

a bit of Citra to complement, and give a citrussy sharpness

And a touch Medusa... This hop gave aromas of Guava (like think tequila) that I think will really blend in with the others, and add a layer of complexity.

The guide say IBU arouns 20-30, but that got overshot.. (38) But as there are only whirlpool and Dryhop, I think it will be fine!

Even if it is hopped as much as a Neipa..