I won’t get to this til after summer but for a while I’ve wanted to try a Brut IPA.
i know they are faddy, and that the fad has probably already passed, but I fancy giving it a go.
i was also toying with what I might do next with WLP644 and realised it might be a good yeast to use for the Brut(e).
so I think I’ll do a split batch, do 10L or so with the 644 straight, then do another 5L or so with the enzymes to create the brut
light grist; pale, a tiny bit of crystal. Nothing protein heavy that will leave it cloudy.
hops: nelson (winey), mosaic (popular choice for the style), poss citra for some Sauvignon mango, and eldorado for pear (think prosecco) and to leave a little residual sweetness in the super dry beer.
that should give a good mix for the tropical and leave the brut full of the right kinds of fruit for the style, with the yeast kicking out plenty of its own pineapple and peach too.
not sure about dry hopping etc but I’ll work that out later
good idea /bad idea?