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Old 10-17-2012, 11:11 PM   #1
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Default First Belgian (Triple) IPA Recipe Attempt -- Critique Please

Hi all, please find my first attempt at a Belgian IPA recipe. All style arguments aside what I am looking to make something between a Belgian Pale and Golden Strong with a strong American hop presence. I've really enjoyed the Dominus Vobiscum Lupulus, and that is pretty much what I am aiming for.

Thanks for the feedback!


Recipe Specifications
--------------------------
Boil Size: 6.01 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.090 SG
Estimated Color: 12.9 SRM
Estimated IBU: 65.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type %/IBU
11 lbs 7.9 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 67.1 %
2 lbs 7.2 oz Munich Malt (9.0 SRM) Grain 14.3 %
1 lbs 8.5 oz Wheat Malt, Ger (2.0 SRM) Grain 8.9 %
1 lbs 1.1 oz Caramunich Malt (56.0 SRM) Grain 6.2 %
5.5 oz Victory Malt (25.0 SRM) Grain 2.0 %
4.1 oz Candi Sugar, Clear (0.5 SRM) Sugar 1.5 %
0.50 oz Amarillo Gold [8.50 %] - Boil 60.0 min Hop 12.8 IBUs
0.50 oz Simcoe [13.00 %] - Boil 60.0 min Hop 19.7 IBUs
1.00 oz Saaz [4.00 %] - Boil 20.0 min Hop 7.3 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 20.0 min Hop 7.8 IBUs
0.50 oz Simcoe [13.00 %] - Boil 20.0 min Hop 11.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining -
0.50 oz Saaz [4.00 %] - Boil 5.0 min Hop 1.2 IBUs
0.33 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 1.7 IBUs
0.33 oz Simcoe [13.00 %] - Boil 5.0 min Hop 2.6 IBUs
1.0 pkg Belgian Ale (White Labs #WLP550) Yeast -
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 7 Days Hop 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Dry Hop 7 Days Hop 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 17 lbs 2.3 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 21.11 qt of water at 167.0 F 153.0 F 90 min

Sparge: Batch sparge with 3 steps (Drain mash tun, , 1.38gal, 1.38gal) of 168.0 F water

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Old 10-19-2012, 03:54 PM   #2
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i think this recipe looks great! i love the concept, though haven't had the dominus vobiscum. the only thing i'd worry about is that there might be too much going on with the belgian yeast, five types of malt, three different hops, and a lot of alcohol. even if you simplify it a bit, you'll still get a lot of complexity there. also, i know that saaz hops are common in belgian beers, but i think you should go with just american hops for this one.

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Old 10-19-2012, 04:18 PM   #3
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Reminds me of this video that I watched yesterday:
http://www.youtube.com/watch?feature...&v=0sSKHzmhrzY

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Old 10-19-2012, 05:24 PM   #4
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Quote:
Originally Posted by fivepoundpossum
i think this recipe looks great! i love the concept, though haven't had the dominus vobiscum. the only thing i'd worry about is that there might be too much going on with the belgian yeast, five types of malt, three different hops, and a lot of alcohol. even if you simplify it a bit, you'll still get a lot of complexity there. also, i know that saaz hops are common in belgian beers, but i think you should go with just american hops for this one.
Point taken, but let me tell you my thinking and see if you still feel the same way.

First of all, the Lupulus is 10%, uses Belgian ale yeast, and is hopped with Saaz, Amarillo and Simcoe. I'm not trying to clone it exactly, but it is my favorite version of this style so far, so it has figured large in my mind when designing this recipe. Based on my research it seems like where people go wrong with Belgian IPAs is by using too much bittering hops and overriding the subtleties of the Belgian yeast. It seems like worrying less about the bittering and letting the alcohol, malt and yeast flavors work in the lower part of the flavor while using more aroma hops plus dry hoping and belgian yeast esthers for nose and top flavor is the way to go.

I know that Lupulus is 70 ibus, but I've seen many that are around 50, relying on the dry-hop flavor and aroma and the esthers from the yeast to round out the flavor.
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Old 10-19-2012, 08:09 PM   #5
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I would definitely use Saaz and like to mix hops in the same way. Saaz will impart a great flavor to the beer. I would probably add the 1.00 oz. at 15 minutes or later, however, instead of 20.

My only other concern would be a lack of normal caramel or cara-pils for head retention. I've never heard of caramunich having the same qualities as those two types of grain for making sure that there is enough protein to build the head. That will obviously help with the aromas that you are creating with the hops. I know the wheat malt might help a bit too, but I'd probably add .5-.75 lbs of either caramel 10L-80L, cara-pils, or torrified wheat and subtract from the wheat malt, the munich, the caramunich, or a combination of the 3.

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Old 10-19-2012, 08:12 PM   #6
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Which yeast are you using? If you're looking for that sweet, spicy, clove-y belgian thing, I have had great luck with WLP500.

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Old 10-19-2012, 08:41 PM   #7
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i see what you're saying. for some reason, i can't picture saaz, simcoe, and amarillo together, but i've never tried a beer with that combination. if it works for the one you're using as a model, i don't see why you shouldn't go for it.

i think your idea of easing up on the bittering hops and focusing more on the flavor and aroma additions makes a lot of sense.

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Old 10-19-2012, 09:16 PM   #8
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Achouffe Tripel IPA uses 550 yeast along with Saaz, Amarillo and CTZ, which is pretty similar to your recipe, although Achouffe is simpler and less malty. One thing to bear in mind is that 1oz of simcoe will crush 1oz of saaz beneath its bootheel. I would gladly drink your beer.

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Old 10-20-2012, 04:44 PM   #9
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Quote:
Originally Posted by Herky21 View Post
I would definitely use Saaz and like to mix hops in the same way. Saaz will impart a great flavor to the beer. I would probably add the 1.00 oz. at 15 minutes or later, however, instead of 20.

My only other concern would be a lack of normal caramel or cara-pils for head retention. I've never heard of caramunich having the same qualities as those two types of grain for making sure that there is enough protein to build the head. That will obviously help with the aromas that you are creating with the hops. I know the wheat malt might help a bit too, but I'd probably add .5-.75 lbs of either caramel 10L-80L, cara-pils, or torrified wheat and subtract from the wheat malt, the munich, the caramunich, or a combination of the 3.
Thanks for the advice Herky, I figured that the wheat malt might do the head retention trick, but I'm gonna spend some more time looking at my malt bill and perhaps swith out the caramunich for carapils and the wheat malt for torrified wheat.
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Old 10-20-2012, 04:47 PM   #10
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Quote:
Originally Posted by tre9er View Post
Which yeast are you using? If you're looking for that sweet, spicy, clove-y belgian thing, I have had great luck with WLP500.
I had planned to go with the WLP550 - Belgian Ale. It looks like that one is a bit less fruity than WLP500. Do you have any experience with 550?
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