Recipe Type: All Grain
Yeast: Wyeast 1214 Belgian Ale
Batch Size (Gallons): 5
Original Gravity: 1.067
Final Gravity: 1.010
IBU: 90.6
Boiling Time (Minutes): 60
Color: 10.2 SRM
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: HUGE hop nose plus great bitterness and flavor, named for my English Bulldog, Angus.

The idea for this IPA started with a trip to Elliot Bay in West Seattle, were I tried the Hop Von Borian (IPA), which resulted from Elliot Bay's experimentation with Belgian yeast in other beer styles. I then decided to try out the "hop bursting" technique. I just kegged this and so far, I'm pretty impressed with the great flavor!



Ingredients:
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Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 85.71 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 7.14 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.14 %
1.00 oz Centennial [10.00 %] (35 min) Hops 27.2 IBU
1.00 oz Centennial [10.00 %] (25 min) Hops 22.8 IBU
1.00 oz Cascade [5.50 %] (20 min) Hops 10.9 IBU
1.00 oz Amarillo Gold [8.50 %] (15 min) Hops 13.9 IBU
1.00 oz Cascade [5.50 %] (10 min) Hops 6.5 IBU
1.65 oz Amarillo Gold [8.50 %] (5 min) Hops 9.2 IBU

Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 14.00 lb
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Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 17.50 qt of water at 169.5 F 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F