Brut IPA (IV: Yeast and Fermentation)

This article has three sections preceding it. The first installment dealt with the concept of a brut IPA, the grist, and the mash. The second installment discussed the enzyme used to make a highly fermentable wort, amyloglucosidase. The third installment discussed hopping and the boil.

Once you have boiled the wort and cooled it, it is time for fermentation. Brut IPA is a pale ale to IPA-strength ale, so the fermentation should not present an enormous challenge. All the usual advice — pitch an adequate amount of yeast, aerate well, and hold your fermentation temperature steady — should be heeded. However, there are two additional considerations — attenuation and yeast nutrition.   [Read more…]

Barleywine (IV: Attenuation and Malts)

Belgian goblet

Barleywines are big, full-bodied beers. (This beer was a pale ale, but the color looks about right for a barleywine.)

Barleywines are full-bodied beers. Unlike double IPAs, which are also big, hoppy ales, the final gravity of a barleywine is usually in the 20s, when going by “gravity points” (SG 1.020–1.029). Sometimes it creeps up into the low 30s and others it drops into the high 10s. (The BJCP gives FG 1.018–1.030 for English barleywines and 1.016–1.030 for 1.016–1.030 for American barleywines.) For double IPAs, the brewer must make an effort to get the beer to finish under 1.020, or the hop character may be obscured.

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