Brut IPA, or simply just Brut Beer?

So Batch #1 is finally on keg, with carbonation done, filtered and dry hopped. It was finally time to do the first testing. Batch one was much trial and error, so quite a few lessons learned. Particularly on the prosess, and key ingredients.

So how was it? I was positively surprised with the aromatics. They were like a Neipa. but with a lot less haze. It was however hazy, so I am looking forward to seeing if it clears or not. Ideally I was looking for a crystal-clear beer. Time will show.

So to taste. The lack of sugar was no problem whatsoever, actually refreshing. The choice of Medusa hops gives it a quite distinct taste. Not a bad one, but not what I was aiming for.

Process was quite a ride. I found the Amigase was the one to use, and this was added to the fermenter.

For batch #2 I did a very long mash at low temperature. This showed signs of stalling quite early. And not going all the way down. Yes, it would be dry, but not bone dry.

I decided to add some Amigase early to the fermenter. This combined with the mash schedule, and time to work in fermenter, seems to be very promising, with a clean fermentation. Batch #1 was given increased temperature to promote fermentation, and it shows in the beer.

It looks like this step up can be avoided in batch 2, so a cleaner tasting beer. And it confirms the process to be pretty dialed in.

Batch 2 has the added twist of having fruit added to the fermentation.Blueberry was added to the fermenter at pitching.Blueberry was chosen for its vibrant deep red colour. Amigase was added on day 5, so there shoud be time for it to do its magic before fermentation slows down.

So whats next?

Normally the amylase is used to dry out stouts, porters or barleywine, so that put me on a different path.

One of the BIG ones actually. Beer is not everyones cup of tea. Women in particular seem to prefer wine, or Champagne. So whats the allure..? Wine is tart and fruity rather than bitter.

Lager in particular is quite bitter, and classic german hops are earthy, herbal and spicy.

So a hop forward tropical fruit IPA with low bitterness does fit the bill

Then again, a classic ESB has a nice fruity taste

or what about a bone dry golden ale, or maybe a really dry lager with a touch of citrus..