Belgian IPA - First use of Legacy hops
 

Hey guys,
Please critique my Belgian IPA. This is my first Belgain IPA and my first time using Legacy hops. For those of you that aren't aware of Legacy hops their description is Dual Purpose hop with a clean grapefruit, floral, blackcurrant , and spicy aroma.

This is for a 5.5 Gallon Batch

Grain Bill:
12lbs Pilsner
1.5lbs Wheat Flaked
10oz Aromatic
10oz Caravienne
10oz Vienna
1lb light Candi sugar

Hop Schedule (all pellets except dry hops):
2oz Hallertauer @ 60min
1oz Hallertauer @ 15min
1oz Czach Saaz @ 15min
.5oz Legacy @ 5min
.5oz Citra @ 5min
1 oz Legacy Whole Leaf Dryhop
1oz Citra Whole Leaf Dryhop

Thinking this needs to be a medium body ale, so I weill be mashing at 152.

Yeast:
US-05 to get started, once fermentation has started I am going to pitch WLP530 and ferment at room temp which is about 68-70 in my house right now.

Beersmith Estimates:
Est OG: 1.077
IBUs: 41.8
Color: 6.8
Est ABV: 8.2%

I obtained the grain bill and 60 and 15 minute hops from the BYO Belgian IPA recipe that was printed back in October 2012.

Be sure to let us know how it turns out.

there is a thread dedicated to legacy: http://www.homebrewtalk.com/f12/legacy-hops-288119/

feel free to ask/post over there. it's useful to keep all information in one place.

Sweetcell- have read through that already. Ill post my findings when it's done, figured it'll be a few months.

Is Caravienne possibly the same as Caramel Vienna? My LHB doesn't have anything on it's malt list called Caravienne.

yes, same thing.

What's the rationale behind waiting to pitch the WLP530? It's not a snark question, I'm genuinely interested in the reply.

Sweetcell - thanks for the quick reply. Headed to the LHBS in an hour to pick up two recipes.

The author didn't go into to far in the article, but I am assuming it is to get some of the yeast flavors from the "neutral yeast" he called it, before the addition of the Belgian yeast which will have strong esters. Give is some of the IPA taste, I guess.

Looks nice, I look forward to your results.

yeah, that's essentially it. i read the article and i can't remember the exact details, but the general idea is that a really strong belgian yeast character clashes with the hops, so you want to subdue it. that is achieved by giving the neutral ale yeast a head-start.

i gotta agree with that idea. i've had full-on belgians that happened to be hopped like a west coast IPA. doesn't work for me. all those esters and phenols just don't play nice with the hop flavors and aromas.