Pivovar Proud Barrel-Aged Brut IPA: A Craft Beer Delight

Crafting the Perfect Barrel-Aged Brut IPA

Introduction

Craft beer enthusiasts rejoice! We have a fantastic recipe for you today that celebrates the wonderful combination of barrel aging and the refreshing characteristics of a Brut IPA. The Pivovar Proud Barrel-Aged Brut IPA is a unique brew that pushes the boundaries of flavor and style. So grab your brewing gear and let’s dive into this exciting recipe!

Ingredients

• 10 lbs (4.5 kg) Pale Two-Row Malt
• 2 lbs (0.9 kg) Flaked Rice
• 1 lb (0.45 kg) Vienna Malt
• 1 lb (0.45 kg) Dextrose
• 1 oz (28 g) Amarillo Hops (60 min)
• 1 oz (28 g) Citra Hops (10 min)
• 1 oz (28 g) El Dorado Hops (10 min)
• 1 oz (28 g) Amarillo Hops (dry hop)
• 1 oz (28 g) Citra Hops (dry hop)
• 1 oz (28 g) El Dorado Hops (dry hop)
• 1 packet of American Ale Yeast
• 8 oz (227 g) Light Belgian Candi Syrup
• 2 oz (57 g) Oak Chips
• 1/2 tsp Irish Moss
• 5 gallons (19 liters) of distilled water

Instructions

1. Mix the Pale Two-Row Malt, Flaked Rice, and Vienna Malt in a large brew pot. Add 3 gallons (11 liters) of distilled water and heat to 152°F (67°C). Hold this temperature for 60 minutes while stirring occasionally.
2. In a separate pot, boil the dextrose in 2 cups of distilled water for 10 minutes. Remove from heat and set aside.
3. After the 60-minute mash, remove the grains and sparge with 3 gallons (11 liters) of hot water to extract as much sugar as possible. Discard the grains.
4. Add the dextrose syrup and the Belgian Candi Syrup to the brew pot. Bring the mixture to a boil.
5. Add Amarillo hops and boil for 50 minutes. Add the Citra and El Dorado hops, along with the Irish Moss, and boil for an additional 10 minutes.
6. At flameout, cool the wort to 68°F (20°C) using an immersion chiller.
7. Transfer the cooled wort to a sanitized fermenter and pitch the American Ale Yeast.
8. Ferment for 7 days at 68°F (20°C), then add the oak chips.
9. Continue fermenting for an additional 7 days, allowing the oak chips to infuse their flavors.
10. After the fermentation is complete, dry hop the beer with Amarillo, Citra, and El Dorado hops. Leave them in contact with the beer for 5 days.
11. Prime with priming sugar and transfer to bottles or kegs for carbonation.
12. Allow the beer to carbonate for 2 weeks at room temperature, then refrigerate for another week.
13. Enjoy your Pivovar Proud Barrel-Aged Brut IPA in good company!

Conclusion

The Pivovar Proud Barrel-Aged Brut IPA is a complex and fascinating brew that combines the dryness of a Brut IPA with the depth of flavor imparted by barrel aging. The result is a beer that is both refreshing and rich, with notes of citrus, tropical fruit, and oak. So grab a pint, sit back, and savor the craftsmanship behind this unique beer. Cheers!