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Craft Beer Times | Pivovar Proud’s Barrel-Aged Brut IPA: A Savory and Sophisticated Recipe

Pivovar Proud’s Barrel-Aged Brut IPA: A Savory and Sophisticated Recipe

Pivovar Proud’s Barrel-Aged Brut IPA: A Savory and Sophisticated Recipe

Brewing a Barrel-Aged Brut IPA

Are you a beer enthusiast looking to try something different? If so, you’ve come to the right place! In this article, we’ll take you through the process of brewing a unique and flavorful beer called the Barrel-Aged Brut IPA. This recipe is brought to you by Pivovar Proud, an innovative brewery known for their exceptional craft beers.

What is a Barrel-Aged Brut IPA?

A Barrel-Aged Brut IPA is a combination of two popular styles of beer: the Brut IPA and barrel-aged beers. The Brut IPA is a newer style of Indian Pale Ale (IPA) known for being exceptionally dry and highly carbonated. This style is refreshing and light, with a crisp finish. On the other hand, barrel-aged beers are brewed and then matured in wooden barrels, typically oak, to add complex flavors and aromas to the beer.


Before we jump into the brewing process, let’s gather all the necessary ingredients. For this Barrel-Aged Brut IPA recipe, you’ll need:

  • 10 lbs of two-row malt
  • 2 lbs of malted wheat
  • 1 lb of flaked oats
  • 2 oz of Hallertau Blanc hops (60 minutes)
  • 1 oz of Amarillo hops (5 minutes)
  • 1 oz of Citra hops (5 minutes)
  • Wyeast 1056 American Ale yeast
  • 1 cup of light toasted oak chips
  • 1 cup of whiskey for soaking the oak chips
  • Water

The Brewing Process

Now that we have all the ingredients ready, it’s time to start brewing!

Step 1: Mashing

Begin by heating water in a large pot to around 152°F. Gradually add the malted wheat, two-row malt, and flaked oats while stirring continuously. Let the mixture rest for about an hour to convert starches into sugars, resulting in a sweet liquid called wort.

Step 2: Boiling and Hopping

After mashing, bring the wort to a boil. Once boiling, add the Hallertau Blanc hops and let it simmer for 60 minutes. This hop addition will contribute to the beer’s bitterness and flavor. With five minutes left in the boil, add Amarillo and Citra hops for a burst of aroma.

Step 3: Fermentation

Transfer the cooled wort to a clean and sterilized fermenter. Activate the Wyeast 1056 American Ale yeast according to the package instructions, and pitch it into the fermenter. Seal the fermenter with an airlock and allow the brew to ferment for approximately two weeks. The yeast will consume the sugars, converting them into alcohol and carbon dioxide.

Step 4: Barrel Aging

After fermentation is complete, transfer the beer into a sanitized barrel. In a separate container, soak the toasted oak chips in whiskey for a few days. When ready, add the soaked chips to the barrel, ensuring they are fully submerged in the beer. Seal the barrel tightly and let it age for several months, allowing the beer to develop complexity and character from the oak.

Step 5: Bottling

Finally, it’s time to bottle your Barrel-Aged Brut IPA! Carefully siphon the aged beer into clean and sanitized bottles. Add a small amount of priming sugar to each bottle to carbonate the beer naturally. Seal the bottles with caps and store them in a cool, dark place for at least two weeks to allow carbonation to occur.

Enjoying Your Creation

After patiently waiting for carbonation, your Barrel-Aged Brut IPA is ready to be enjoyed! Chill the beer, pour it into a glass, and savor the unique flavors and aromas resulting from the combination of the Brut IPA style and oak barrel aging. The beer’s dryness, hoppy character, and subtle whiskey notes from the barrel make it a delightful and memorable brew.

Now that you have the recipe, get your brewing equipment ready and embark on this exciting adventure of crafting your own Barrel-Aged Brut IPA. Start by gathering the ingredients, pay attention to each step of the brewing process, and don’t forget to enjoy the journey. Cheers to your new masterpiece and happy brewing!


Dustin is a writer about craft beer and a professional brewer in the city of Chicago. He has written for several magazines and has over a decade of experience in the beer industry. He is currently working on a book about the history of beer in Chicago.

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