Author Topic: Brut Bitter? Brut Belgian?  (Read 463 times)

Offline skyler

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Brut Bitter? Brut Belgian?
« on: January 19, 2019, 03:55:40 PM »
I was wondering if anyone had used "Brut IPA" techniques to make brut versions of other styles. I had the idea first thinking of a pilsner, but realized that a watery less-hoppy pilsner would probably taste like Miller Lite. I considered, though, that a few styles could be interesting.

Brut Bitter - 50/50 Maris Otter/Golden Promise, 1.032ish, maybe 15 IBUs from EKG, dry hopped with EKG, English yeast, enzymes added to fermenter. End up with a more flavorful "light beer."

Brut Belgian Blond - 95% Dingemans Pils, 5% Aromatic malt, 1.050ish, 10 IBUs from something noble, Belgian yeast. Perhaps a cross between a Single, Blond, and BGS?

I guess there are more ideas out there - crystalweizen? But has anyone tried this? Does anyone want to?

Offline denny

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Re: Brut Bitter? Brut Belgian?
« Reply #1 on: January 19, 2019, 04:52:57 PM »
I'd say a Belgian blond is already brut by definition.
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Offline Steve Ruch

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Re: Brut Bitter? Brut Belgian?
« Reply #2 on: January 19, 2019, 10:25:11 PM »
Might be worth giving several different "brut" versions of other beers a go, submitting an article query to Dave, and writing it up for publication.
That's what led to my Imperial Pilsner online extra last year in Mar/Apr.
« Last Edit: January 19, 2019, 10:26:51 PM by Steve Ruch »
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Offline narcout

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Re: Brut Bitter? Brut Belgian?
« Reply #3 on: January 21, 2019, 06:12:29 PM »
Brut Bitter - 50/50 Maris Otter/Golden Promise, 1.032ish, maybe 15 IBUs from EKG, dry hopped with EKG, English yeast, enzymes added to fermenter. End up with a more flavorful "light beer."

I think that would be really interesting and worth trying.
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Offline Northern_Brewer

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Re: Brut Bitter? Brut Belgian?
« Reply #4 on: October 06, 2019, 06:18:28 PM »
In the 1970s, Boddington's got down to 1.003, and even more recently it was 1.006....

There's more to bitter than the sweetish Thames Valley style...

Offline donger

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Re: Brut Bitter? Brut Belgian?
« Reply #5 on: October 10, 2019, 09:20:42 PM »
I was wondering if anyone had used "Brut IPA" techniques to make brut versions of other styles. I had the idea first thinking of a pilsner, but realized that a watery less-hoppy pilsner would probably taste like Miller Lite. I considered, though, that a few styles could be interesting.

Brut Bitter - 50/50 Maris Otter/Golden Promise, 1.032ish, maybe 15 IBUs from EKG, dry hopped with EKG, English yeast, enzymes added to fermenter. End up with a more flavorful "light beer."

Brut Belgian Blond - 95% Dingemans Pils, 5% Aromatic malt, 1.050ish, 10 IBUs from something noble, Belgian yeast. Perhaps a cross between a Single, Blond, and BGS?

I guess there are more ideas out there - crystalweizen? But has anyone tried this? Does anyone want to?


Brut Belgian - It's called DeUs and it's been around for awhile. Don't use enzymes, brew it in the traditional champagne methode. http://bestbelgianspecialbeers.be/en/deus/the-story
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