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Old 10-01-2014, 06:58 PM   #1
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Default Slightly Stoopid Belgian IPA

Recipe Type: All Grain
Yeast: WY Trappist High Gravity 3787
Yeast Starter: Yes
Additional Yeast or Yeast Starter: 1.5 L
Batch Size (Gallons): 6
Original Gravity: 1.056
Final Gravity: 1.014
IBU: 79.6
Boiling Time (Minutes): 90
Color: 4.1
Primary Fermentation (# of Days & Temp): 24 days @ 70F
Secondary Fermentation (# of Days & Temp): No
Tasting Notes: Crisp finish with a lot of tropical fruit notes both on the palate and in the nose.



HOME BREW RECIPE:
Title: Slightly Stoopid - Belgian IPA
Author: Remmy

Brew Method: All Grain
Style Name: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 8 gallons
Boil Gravity: 1.042
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.056
Final Gravity: 1.014
ABV (standard): 5.63%
IBU (tinseth): 79.65
SRM (morey): 4.11

FERMENTABLES:
10 lb - German - Pilsner (78.4%)
1 lb - Belgian - Caramel Pils (7.8%)
1 lb - German - Wheat Malt (7.8%)
0.5 lb - Corn Sugar - Dextrose (3.9%)
0.25 lb - Rice Hulls (2%)

HOPS:
0.5 oz - Columbus, Type: Pellet, AA: 15.2, Use: Boil for 60 min, IBU: 25.79
2 oz - Cascade, Type: Pellet, AA: 7.1, Use: Boil for 10 min, IBU: 17.47
2 oz - Mosaic, Type: Pellet, AA: 11.6, Use: Boil for 10 min, IBU: 28.54
1 oz - Mosaic, Type: Pellet, AA: 11.6, Use: Boil for 5 min, IBU: 7.85
1.5 oz - Columbus, Type: Pellet, AA: 15.2, Use: Dry Hop for 7 days
1.5 oz - Mosaic, Type: Pellet, AA: 11.6, Use: Dry Hop for 7 days

MASH GUIDELINES:
1) Infusion, Temp: 153 F, Time: 90 min, Amount: 4.25 gal
2) Sparge, Temp: 185 F, Time: 30 min, Amount: 6 gal
Starting Mash Thickness: 1.4 qt/lb

YEAST:
Wyeast - Trappist High Gravity 3787
Starter: Yes
Form: Liquid
Attenuation (avg): 76%
Flocculation: Med-High
Optimum Temp: 64 - 78 F
Fermentation Temp: 65 F
Pitch Rate: 0.35 (M cells / ml / deg P)

PRIMING:
Method: Corn Sugar
Amount: 3.4 oz. (40F temp)
CO2 Level: 2.3 Volumes


Crisp finish with a lot of tropical fruit notes both on the palate and in the nose. The aroma is incredible and smells very similar to NEBCO Sea Hag. Tropical fruit notes - mainly tangerine, orange zest and grapefruit. On the palate, I get a nice sweetness from the malt and yeast along with a lot of grapefruit. This is my favorite of all the IPAs I've ever brewed.

Note: My LHBS doesn't carry Belgian Pilsner or Belgian Wheat. Therefore, I subbed with German Pilsner and German Wheat.

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Old 10-01-2014, 07:01 PM   #2
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Yes please! Wish I was ready for AG to try this. Marking it for the future.

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Old 12-04-2014, 02:45 AM   #4
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Think this is third in line for brewing now this thing has been staring at me on untapped to long lol can't wait to see how the imperial version comes out for you

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Old 12-27-2014, 10:13 PM   #5
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Any recommendations for yeast sub on this Rem?

I thinking I might brew this over break, but 3787 is out of stock.

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Old 12-27-2014, 10:15 PM   #6
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Quote:
Originally Posted by atimmerman88 View Post
Any recommendations for yeast sub on this Rem?

I thinking I might brew this over break, but 3787 is out of stock.

I brewed the imperial version of this beer with Belgian Abbey. Safe bet would be an American ale yeast strain (US05 or 1056). But I really wanted to put a twist on this beer with a belgian strain. That's why I went with 3787 for the normal version. I love this beer.
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Old 12-28-2014, 01:47 PM   #7
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10/4 I usually buy from farm house brewing and they've got Belgian abbey 1 & 2 in stock

They should have omegas Conan in stock monday too so I might brewed your other DIPA that you've got up here

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Old 01-11-2015, 03:37 PM   #8
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This is boiling currently

Going to use 1762 abbey II

Sticking strictly to the original recipe

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Old 01-12-2015, 03:33 PM   #9
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Quote:
Originally Posted by atimmerman88 View Post
This is boiling currently

Going to use 1762 abbey II

Sticking strictly to the original recipe
How'd it go?


Link to the Imperial version of this beer: http://www.homebrewtalk.com/f69/slig...an-dipa-511655
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Old 01-12-2015, 05:51 PM   #10
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Brew day went smooth. Actually was nice since temps were above zero,

Hit numbers spot on, 1.056

Got it fermenting away now, so im pretty excited.

Dam a 12% DIPA on tap would be dangerous

Maybe I'll ship you some of it when it's done to critique

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