Tennessee Stud

A dry, medium bodied, aromatic Rosé Brüt IPA. I've experimented with more traditional versions of this style a bit and this my current preference on brewing a fun experimental version.

Batch Size: 5 gallon

OG: 1.055

FG: 1.009

ABV: 6%

Fermentables

7 lbs - Pilsen 2 row malt 1.2 srm
4 lbs - Flaked Wheat

Boil

1 oz - El Dorado 15.10% AA - 15 minute
1 oz - Galaxy 16.10% AA - 5 minute
1 - Whirlfloc Tablet - 15 minute

Yeast

1 packet of Imperial House (#A01)

Dry Hop

1 oz - El Dorado 15.10% AA - 10 days
1 oz - Hallertau Blanc 8.5% AA - 10 days
1 oz - Nelson Sauvin 10.6% AA - 10 days
0.2 oz - Amylase Enzyme - 10 days
2 oz - Dried Hibiscus - 2 days

Brew Steps

Standard 60 minute mash at 152, fly sparge at 168 and boil for 60 minutes.

Cold condition for at least 2 weeks to get as much clarity as possible.

I love the color after fermentation before cold conditioning clears things up.

Serving / Conditioning

I've read and heard great things about Gelatin for this style but didn't have much luck personally so I typically just filter as part of my typical brewing process and let it cold condition for a bit longer with the goal of champagne like clarity then I then force carb and serve from a keg a bit higher at 20 PSI to get slightly more champagne like foam.