So the concept is fairly new. Its a really hoppy IPA, but as dry finish as possible, and with a lot of bubbles. Effervescent apparently the posh term for it. High drinkability is a key element here too. Sounds pretty good, so worth a try.
MALT BILL
Malt is pretty easy on a Brut IPA. Basically as lightly colored as possible. So Pilsner malt, or even wheat. The descriptor recommends the use of adjuncts such as flaked wheat, barley, corn or rice.
MASH
Low temperature is key to high attenuation, so mashed at 61C Normal mash out, so nothing too complicated there.
HOPS
Really looks like a DIPA, or even NEIPA hops schedule. My first test was something in between. I used no bittering hops, but a heavy whirlpool with El Dorado/Citra.
1st dry hop was a small addition of Galaxy/Citra (3:1 ratio)
after fermentation a keg dry hop with Galaxy, Citra and Medusa
YEAST
I went with a high attenuation work horse. WLP001. 80%+ and a very clean profile. This is all about hops!!
PROCEDURE
So what makes this special is the no residual sugars. so aiming for a FG of 1.000. This is done with use of Amylase enzyme. There is some debate if this is added to the mash or the fermentation.
One of the first discoveries is that there are several different amylase enzymes.. My first trial making a Brut IPA showed that it is Amigase that was the one to go with. The powdered amylase for winemaking did nothing at all.
Secondly when do you want to add the Enzyme? My first trial was to add to fermentation. I let the fermentation run until it stalled, then added Amigase Mega L. The fermentation restarted, and continued slowly down to 1.000! It did take three weeks in total to get there.
I do think it would have finished faster if added at day 1!
My second batch, I changed the mash routine, and added Amigase. The mash was done overnight to give the Enzyme adequate time to do its work. Temperature was lowered to 57C, and a 40 min stage at 63c to promote Beta Amylase.
This batch is now fermenting nicely, and I am looking forward to see how it finished.
APPERANCE
All photos of the style have been hazy! If you tried to serve me a hazy champagne, I would send it back, PERIOD. So I wanted to create a clear beer, that also visually reminded of Champagne. The beer has just been filtered with a 1 Micron filter, and looked like it will clear out reasonably well. I also used clarex, whirlfloc, and a filter to transfer to keg.
Next post will be more on the first results
What was it like??