Extra Dry Wheat “Brut IPA” Recipe

Wanting to experiment with Glucoamylase, I decided to use it to dry out a junkyard beer. Every year I make a batch to get rid of older ingredients, basically whatever should go to the junkyard. This year it was Breiss White Wheat Malt, and hops I’ve had laying around. Since this wasn’t the most highly technical brewday, I decided not to record it and just post my goals and recipe, with tasting notes to follow. Brewed 5/9/2018


  1. Get ride of white-wheat malt, Waimea, Loral, Saaz, & Mosaic hops…
    1. put all in whirlpool at 170F. This will also keep IBU contributions low, not sure how drying out a beer as much as possible will affect the perception of bitterness.
  2. Dry beer out as much as possible using Glucoamylase. This is what is being used to make “Brut IPAs” from San Francisco. Not sure if this style will catch on, but it sounds interesting.
    1. After reading the package and some info, I have some sub goals to ensure the enzyme reaches its full potential.
      1. Acidify Mash to 5.2, recommended is 5.0 and under for this enzyme, but I wanted to utilize the malt enzymes as well.
      2. Calcium ions >50ppm, used water profile and salts as it is recommended on the package
      3. Keep temperature at 131F for 45-60 minutes, the temp that the enzyme works best.
  3. Use “Yellow Balanced” profile in BeerSmith. I chose a more balanced chloride/sulfate ratio considering I don’t want this to have some semblance of malt characteristic, basically I’m worried that it will turn to hop fizzy water.
Recipe Specifications
Boil Size: 6.95 gal
Post Boil Volume: 6.35 gal
Batch Size (fermenter): 6.00 gal   
Bottling Volume: 5.50 gal
Estimated OG: 1.049 SG
Estimated Color: 3.7 SRM
Estimated IBU: 13.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 76.3 %
Boil Time: 60 Minutes

Amt                   Name                                     Type          #        %/IBU         
8.53 gal              Yellow Balanced (Under 6 SRM)            Water         1        -             
6.10 ml               Lactic Acid (Mash 60.0 mins)             Water Agent   2        -             
8.0 oz                Rice Hulls (0.0 SRM)                     Adjunct       3        4.8 %         
10 lbs                Wheat - White Malt (Briess) (2.3 SRM)    Grain         4        95.2 %        
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        5        -             
5.60 oz               Loral [11.50 %] - Boil 0.5 min           Hop           6        4.6 IBUs      
4.80 oz               Mosaic (HBC 369) [12.25 %] - Boil 0.5 mi Hop           7        4.2 IBUs      
3.20 oz               Waimea [17.50 %] - Boil 0.5 min          Hop           8        4.0 IBUs      
0.70 oz               Saaz [3.75 %] - Boil 0.5 min             Hop           9        0.2 IBUs      
1.0 pkg               California Ale (White Labs #WLP001) [35. Yeast         10       -             

Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 10 lbs 8.0 oz
Name              Description                             Step Temperat Step Time     
Glucoamylase Rest Add 12.07 qt of water at 140.2 F        131.0 F       45 min        
Saccharification  Add 4.72 qt of water at 198.3 F         148.0 F       60 min        
Mash Out          Add 9.45 qt of water at 207.6 F         168.0 F       10 min        

Sparge: Fly sparge with 2.15 gal water at 168.0 F

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