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Old 10-29-2010, 02:29 AM   #1
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Default All-Grain - Belgian Slut - Belgian IPA

Recipe Type: All Grain
Yeast: WLP575 - Abbey Ale
Yeast Starter: 1 Liter
Batch Size (Gallons): 5
Original Gravity: 1.065
Final Gravity: 1.012
IBU: 59
Boiling Time (Minutes): 90
Color: 12
Primary Fermentation (# of Days & Temp): 9 days @ 68
Secondary Fermentation (# of Days & Temp): 14 days @ 76
Tasting Notes: Delicious.

Grain Bill:
35% 4lb 0 Belgian Pils
35% 4lb 0 Munich Malt
9% 1lb 0 Wheat, Torrified
9% 1lb 0 American Crystal 60L
9% 1lb 0 Belgian Candy Sugar, Light
4% 0 8oz. Brown Sugar, Light

Hop Schedule:

USE TIME OZ VARIETY FORM AA
boil 60 mins 1.0 Warrior pellet 15.8
boil 10 mins 2.0 Amarillo pellet 8.6
boil 1 min 3.0 Willamette pellet 5.5
dry hop 7 days 2.0 Willamette pellet 5.5
dry hop 7 days 1.0 Amarillo pellet 8.6

90 minute mash at 153. Mash out at 168. Measurements and O.G. are for 72% efficiency.

I brewed this beer for my friends wedding and it was a big hit... of course free booze often is. The fruity esters and spicy phenols from the abbey yeast blend well with the amarillo and willamette hops. This brew is a touch dry for an IPA. Next time I make it I plan to mash at 155 to fill the body out a but more. You could replace the candy sugar with more base malt, but the different type of fermentable adds a touch more complexity in the alcohols.

Despite the near 60 IBUs this beer is exceptionally drinkable and refreshing. The torrified wheat does wonders for head retention.
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Old 05-24-2011, 02:27 PM   #2
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I was looking for a good belgian IPA to brew as my first all-grain batch. Headed to the store now to pick up the goods to brew this baby.

Cheers.

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Old 05-25-2011, 03:24 AM   #3
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Turns out I only had 4 oz of brown sugar in the house, oops. Also my home brew supplier can't seem to keep Amarillo in stock so I went with 1 oz Centennial and 1 oz Cascade for the flavor addition.

I did managed to hit 1.065 OG and I went with a Wyeast Belgian Strong. I plan on fermenting in the high 60s so my hope is that the esters don't get too crazy. Blow-off in place and ready. I will dry hop with Willamette (2 oz) and Cascade (1 oz) in 7 days.

I'll definitely post back when I drink a glass and let you know how it turned out. Thanks for the recipe.

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Old 05-28-2011, 11:25 PM   #4
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Sounds great. I bet it will be great with the different hops in there. I wouldn't worry too much on the sugar. That's really just to help it dry out, but I thought it was too dry anyway. So I bet yours will be just right. I hope it works out well for you!

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Old 07-16-2011, 12:01 AM   #5
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Homebrewtastic I am brewing something similar tomorrow and would like to know when you add the candi sugar and brown sugar?

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Old 07-16-2011, 09:57 AM   #6
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I added the sugars right at the end of the boil. I don't think it matter as long as you don't scorch the wort.

On a side note this beer is finally bottle conditioned and it tastes awesome. I was afraid it would be way too hoppy but I actually think it is really well balanced. It's got a great caramel color and a prevalent but not overpowering hop backbone. The candi sugar adds a nice sweetness and the Belgian strong yeast that I used give it a nice banana flavor. Thanks again for the recipe. Definitely one I would brew again.

Cheers,
Patrick

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Old 07-19-2011, 11:17 PM   #7
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Sorry this is a late reply but I added the sugars in during the boil. But if you haven't added them yet and your beer is already in the fermenter I would suggest just boiling the sugar in a small amount of water, chilling then adding it right in. The yeast will have no problem chewing through those simple sugars.

Patrick. Glad it turned out well for you!!

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Old 07-19-2011, 11:20 PM   #8
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Oh, this is a recipe thread. I thought it was the description of a kick ass Saturday night in Belgium.

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Old 07-19-2011, 11:45 PM   #9
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Quote:
Originally Posted by outdoors76 View Post
Homebrewtastic I am brewing something similar tomorrow and would like to know when you add the candi sugar and brown sugar?
I typically add sugars early in the boil to allow them to cook and get more complex. Just need to be careful not to let them sit on bottom and scorch.
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Old 08-18-2011, 10:37 PM   #10
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I entered my version of this recipe into The Dominion Cup 2011, which was August 13th in Richmond, Virginia. I am proud to say that I received a silver medal in the Belgian and French ale category (out of 46 beers). I am still waiting on the tasting notes from the judges but I am thrilled that I placed! Only problem is I have eight bottle left and everyone wants a taste.

Cheers,
Patrick

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