New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Belgian IPA - First use of Legacy hops




Reply
 
LinkBack Thread Tools Display Modes
Old 02-15-2013, 05:36 PM   #11
hotspurdotus
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Morgantown, WV
Posts: 159
Liked 23 Times on 18 Posts
Likes Given: 31

Default

Quote:
Originally Posted by sweetcell View Post
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.
That was my suspicion, but didn't want to ask a leading question.

I've made a modified version of the Hop Chewey, which has an IBU level of 60, and while it's an interesting beer there is definite competition between the yeast and hops.


__________________
hotspurdotus is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2013, 07:02 PM   #12
Bassaholic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 61
Liked 1 Times on 1 Posts
Likes Given: 1

Default

I made a Belgian IPA a little over a month ago and I only used one yeast, Wyeast 3522 Ardennes, and American hops Amarillo, Centennial and Chinook. I just tasted a bottle the other night and it was delicious! I loved the flavor interactions of the yeast and the hops. This particular yeast strain has some more spicy and ester flavors and not so many fruity notes. I suppose I could see the appeal of using a cleaner yeast first, but for my tastes I really enjoyed this combination. I'm gonna let my bottles condition for a while and see how the flavor matures.



__________________
Bassaholic is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2013, 08:15 PM   #13
Chris7687
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tampa, Fl
Posts: 442
Liked 6 Times on 6 Posts
Likes Given: 13

Default

Very excited to make this beer. What all did you mash at? High side or low side? I usually mash on the lower side for IPA's, but I am not an expert on Belgian's. This is onlym y second Belgian and still haven't bottled my first! It is still aging, at 3 months now. Going to bottle soon.

__________________
Chris7687 is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2013, 10:53 PM   #14
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 3,675
Liked 530 Times on 396 Posts
Likes Given: 217

Default

general rule with belgians is mash low. belgians are typically very well attenuated, and IPA tastes best when not sweet, put the two together and i think you'd want it really dry all around. you'll already have belgian flavors and a ton of hops in there, i doubt you'll want sweetness on top of it all. all the BIPAs i've tasted have been really dry.

__________________
.
What hops should I grow? Hop grower's comparison table

Drinking: a chocolate oatmeal stout, a belgian imperial stout, a Vertical Epic 09.09.09 clone
Fermenting: a split-batch belgian blond/saison
Aging: an oud bruin, a BDSA/Dubbel thingy, a soured Saison, my "Wild Oats" brett/sour, and some other stuff i can't think of at the moment...
Up next: who knows. maybe providing links to recipes for the above beers.
sweetcell is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2013, 11:25 PM   #15
TNGabe
Feedback Score: 16 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 6,416
Liked 2143 Times on 1452 Posts
Likes Given: 2102

Default

Quote:
Originally Posted by sweetcell View Post
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.
Drinking a pretty hoppy beer fermented with wlp530 as I type. No reason to use the SAF-05, IMO. Just keep the fermentation temp on the lower end and under control for a few days before you ramp it up to finish. Lagunitas Lil Sumpin Wild is one to look for if you want to try a hoppy beer brewed with 530/3787.
__________________

Brew as I say, not as I brew.

TNGabe is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2013, 02:34 PM   #16
Chris7687
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tampa, Fl
Posts: 442
Liked 6 Times on 6 Posts
Likes Given: 13

Default

No fermentation temp control yet, luckily we just got a "cold front" here in florida so the high is 57* for the next two days. Hoping that will keep it at ideal temp for fermention.

__________________
Chris7687 is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2013, 03:03 PM   #17
TNGabe
Feedback Score: 16 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 6,416
Liked 2143 Times on 1452 Posts
Likes Given: 2102

Default

Quote:
Originally Posted by Chris7687 View Post
No fermentation temp control yet, luckily we just got a "cold front" here in florida so the high is 57* for the next two days. Hoping that will keep it at ideal temp for fermention.
Swamp bath will do the trick. All you need is a towel and something that will hold your carboy and some water.
__________________

Brew as I say, not as I brew.

TNGabe is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2013, 06:59 PM   #18
Chris7687
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tampa, Fl
Posts: 442
Liked 6 Times on 6 Posts
Likes Given: 13

Default

Hey guys, just got done brewing.... didn't get a good effic. on this. Finished with to much wort. 6.2 gallons at 1.066 for only 67.1% effic. Lowest I've had in a while. Don't think I was able to start with or maintain a good mash temp. Better luck next time on that. Pitched some US-05 just now, cold crashing the Belgian starter, and will pitch the starter tomorrow. I will let you all know how it turns out in the end though.

__________________
Chris7687 is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2013, 09:03 PM   #19
tennesseean_87
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
tennesseean_87's Avatar
Recipes 
 
Join Date: Aug 2011
Location: Philly, PA
Posts: 1,180
Liked 83 Times on 60 Posts
Likes Given: 105

Default

Did you have bad efficiency, too much volume, or both? If you ended up with more volume, your eff might have been ok.

__________________
#8 Corks in Belgian Bottles Hold Carbonation
Increasing Pipeline Diversity
On Deck: Hefeweizen yeast experiment with 3068, T-58, and 3711
Youtube Chanel on Pipe Smoking
tennesseean_87 is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2013, 10:59 PM   #20
Chris7687
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tampa, Fl
Posts: 442
Liked 6 Times on 6 Posts
Likes Given: 13

Default

Both - Even with the extra wort I ended up with, my effic still came out to 67.1%.



__________________
Chris7687 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Legacy Hops Cellarbrau Recipes/Ingredients 55 03-10-2014 08:09 PM
Legacy brew Zamial General Beer Discussion 14 08-10-2012 03:58 AM
Legacy Brewing Hedonism Ale JRGSPE73 Commercial Brew Discussion 2 04-08-2006 04:42 PM