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Old 09-27-2009, 10:00 PM   #1
krugulitis
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Default Belgian IPA - critique/advice needed

malt and fermentables
% LB OZ Malt or Fermentable
52% 6 0 Light Dry Malt Extract
35% 4 0 Pilsner (2 Row) Bel
9% 1 0 Belgian Candy Sugar Light
2% 0 4 Belgian Biscuit Malt
2% 0 4 Aromatic Malt

Batch size: 5.0 gallons
Boil: 3.0 gallons for 60 minutes
Original Gravity
1.086
(1.077 to 1.089)
Final Gravity
1.019
(1.016 to 1.020)
Color
8° SRM
(Gold to Copper)
Mash Efficiency
75%
Alcohol
8.9% A.B.V.
6.9% A.B.W.
Calories
282 per 12 oz.

hops
use time oz variety
Boil 60 mins 1.5 Warrior
Boil 10 mins 2.0 Styrian Goldings
Boil 1 min 1.0 Ahtanum
Boil 1 min 1.0 Saaz
Dry hop 14 days 1.0 Saaz
Dry hop 14 days 1.0 Ahtanum

Bitterness
32.6 HBU
63.8 IBU

White Labs Trappist Ale (WLP500)

Never brewed this style of beer before, so I have a few questions:
1) I was trying to get as close as possible to a belgian trippel with my grain bill - have I achieved this? Also, I have seen many recipes with no specialty grains, and a few with. I would think aromatic and biscuit would work well, does anyone think differently, or that I should be using a different specialty malt or a different amount?
2) Are my hop choices appropriate? I was trying to get something that would combine a citurs/floral with a more spicy/earthy flavor and aroma. Will this overwhelm the yeast character? Also, should I have shot for a higher, or lower IBU? Would you have used different hops?

Thanks for the help!

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Old 09-28-2009, 01:20 AM   #2
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I really like the dry finish of Belgian Tripels & Golden Strongs, and the way to get high Apparent Attenuation is by mashing low and using more sugar than you'd think. Looks like you're doing a partial mash, so aim for the low range 147-149F. I've read about folks adding the DME/LME to the mash to make it more attenuable as well. Might be worth looking into.
If it were me, I'd drop the biscuit and I'd switch to 2 pounds of plain table sugar, added towards the end of the boil.

What are you trying to achieve with the flavors? It does seem like the intense hops might overwhelm the more subtle aspects of the yeast. Maybe try the recipe with lower hopping the first time around?

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Old 09-28-2009, 01:37 AM   #3
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First..without age itll taste like 3 beers in one 12 oz bottle, this will need 9 months to mellow.
your gonna be waiting on the banana flavors of the yeast to chill, the hotness of the belgian candi to chill and the crazy hop schedule to chill, but I got my money on one crazy beer here.
I disagree with the 2 lbs of table sugar, I think itll make it wayyy boozy. I really think time will tell . Joe

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Old 09-28-2009, 01:48 AM   #4
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Quote:
Originally Posted by 78kombi View Post
I disagree with the 2 lbs of table sugar, I think itll make it wayyy boozy. I really think time will tell . Joe
Have you used 2 pounds of table sugar in a Belgian style recipe? Why don't you give it a shot. I can assure you that the result is not boozy.
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Old 09-28-2009, 02:08 AM   #5
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Quote:
Originally Posted by krugulitis View Post
I was trying to get something that would combine a citurs/floral with a more spicy/earthy flavor and aroma. Will this overwhelm the yeast character?
I think going hop-heavy on a Belgian would overwhelm the yeast character, which is what makes a Belgian... Well... A Belgian. Belgian ales are typically pretty lightly hopped to let the complexity of those yeasts really shine through. That's where the spicy/citrus/floral flavors come from in those beers.

As others have mentioned, Belgian ales are typically very dry as well so they don't really have much malt sweetness to balance out a big hop bill.

Just my 2 cents. I love Belgian beers and don't care much for hop bombs so I'm definitely biased against these kinds of shenanigans .
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Old 09-28-2009, 02:56 AM   #6
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Quote:
Originally Posted by gxm View Post
I really like the dry finish of Belgian Tripels & Golden Strongs, and the way to get high Apparent Attenuation is by mashing low and using more sugar than you'd think. Looks like you're doing a partial mash, so aim for the low range 147-149F. I've read about folks adding the DME/LME to the mash to make it more attenuable as well. Might be worth looking into.
If it were me, I'd drop the biscuit and I'd switch to 2 pounds of plain table sugar, added towards the end of the boil.

What are you trying to achieve with the flavors? It does seem like the intense hops might overwhelm the more subtle aspects of the yeast. Maybe try the recipe with lower hopping the first time around?
I wanted a big hop aroma and flavor (both citrus and spice) to work alongside the yeast profile of a belgian tripel. What would you do for the hop schedule?
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Old 09-28-2009, 07:04 AM   #7
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I changed the grain bill a little. Added some more belgian candy sugar to dry it out more, and removed the aromatic malt. This look better, or worse? Any other suggestions?

% LB OZ Malt or Fermentable
55% 7 0 Light/Pale Malt Extract Syrup
31% 4 0 Belgian Pilsner
12% 1 8 Belgian Candy Sugar Light
2% 0 4 Biscuit Malt

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Old 09-28-2009, 03:34 PM   #8
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Quote:
Originally Posted by gxm View Post
Have you used 2 pounds of table sugar in a Belgian style recipe? Why don't you give it a shot. I can assure you that the result is not boozy.
I have not tried this, but i will look more into it, are you saying to couple the 2 pounds with the candi sugar to = 3 lbs? or subbing the candi with table sugar..Joe
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Old 09-28-2009, 03:43 PM   #9
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shouldnt he be boiling for 90 minutes with the pilsner in there?

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Old 09-28-2009, 04:33 PM   #10
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yeah i probably should - thanks for catching that.

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