This Brut IPA utilizes White Labs Ultra-Ferm enzyme to create a highly attenuated beer that resulting in a dry-crisp finish.

Ingredients

6.6 lbs - CBW® Pilsen Light LME - 10 minute boil
1.0 lb - Sugar - 10 minute boil
0.5 oz each - Nelson Sauvin and Hallertau Blanc Hops (12 and 10% AAU)/ - 10 minute boil
0.5 oz - Nelson Sauvin and Hallertau Blanc Hops (12 and 10% AAU)/ - End of boil
1.0 oz - Nelson Sauvin and Hallertau Blanc Hops (12 and 10% AAU)/ - Primary Fermenter
1.0 oz - Nelson Sauvin and Hallertau Blanc Hops (12 and 10% AAU)/ - Secondary Fermenter
2 packs - WLP001 California Ale Yeast - Fermenter
2 mL - WLN4100 Ultra-Ferm

Directions

Dissolve extracts in water
Add 10-minute Hops, boil for 10 minutes
Turn heat off and add end of boil hops
Cool wort to 68°F
Transfer to fermenter
Pitch two packs of WLP001 California Ale Yeast and 2mL of WLN4100 Ultra-Ferm enzymes.