All-Grain - Belgian Slut - Belgian IPA

Homebrewtastic · 10-29-2010, 02:29 AM

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.

Riffraff3055 · 05-24-2011, 02:27 PM

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.

Riffraff3055 · 05-25-2011, 03:24 AM

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.

Homebrewtastic · 05-28-2011, 11:25 PM

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!

outdoors76 · 07-16-2011, 12:01 AM

Homebrewtastic I am brewing something similar tomorrow and would like to know when you add the candi sugar and brown sugar?

Riffraff3055 · 07-16-2011, 09:57 AM

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

Homebrewtastic · 07-19-2011, 11:17 PM

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!!

**Zen_Brew** · 07-19-2011, 11:20 PM

Oh, this is a recipe thread. I thought it was the description of a kick ass Saturday night in Belgium.

**usfmikeb** · 07-19-2011, 11:45 PM

Quote:

Originally Posted by outdoors76

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.

Riffraff3055 · 08-18-2011, 10:37 PM

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