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Old 09-07-2013, 04:38 PM   #1
studio1one
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Default Belgerican IPA

Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: Cake
Additional Yeast or Yeast Starter: dregs of a bottle of CantillonGueuze
Batch Size (Gallons): 5.5
Original Gravity: 1.054
Final Gravity: 1.006
IBU: 62.25
Boiling Time (Minutes): 60
Color: 5.36
Primary Fermentation (# of Days & Temp): 14
Additional Fermentation: bottle condition 1 month
Secondary Fermentation (# of Days & Temp): 10 70
Tasting Notes: hoppy estery cross between Saison and IPA

Sorry, all measurements in metric


Title: Belgerican IPA
Author: Dean Hannan

Brew Method: All Grain
Style Name: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.040
Efficiency: 85% (brew house)

STATS:
Original Gravity: 1.054
Final Gravity: 1.004
ABV (standard): 6.49%
IBU (tinseth): 62.25
SRM (morey): 5.36

FERMENTABLES:
3 kg - German - Pilsner (70.6%)
0.5 kg - United Kingdom - Maris Otter Pale (11.8%)
0.25 kg - German - CaraHell (5.9%)
0.25 kg - German - Melanoidin (5.9%)
0.25 kg - Flaked Oats (5.9%)

HOPS:
20 g - nugget, Type: Leaf/Whole, AA: 15.2, Use: First Wort, IBU: 22.21
15 g - nugget, Type: Leaf/Whole, AA: 15.2, Use: Boil for 45 min, IBU: 25.25
15 g - Cascade, Type: Leaf/Whole, AA: 7, Use: Aroma for 5 min, IBU: 2.53
15 g - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Aroma for 5 min, IBU: 3.1
30 g - Simcoe, Type: Leaf/Whole, AA: 12.7, Use: Aroma for 5 min, IBU: 9.16
15 g - Chinook, Type: Leaf/Whole, AA: 13, Use: Aroma for 0 min
60 g - Citra, Type: Leaf/Whole, AA: 11, Use: Dry Hop for 10 days

MASH GUIDELINES:
1) Infusion, Temp: 68 C, Time: 60 min, Amount: 13.5 L
2) Sparge, Temp: 76 C, Time: 10 min, Amount: 19.5 L
Starting Mash Thickness: 3 L/kg

YEAST:
Wyeast - French Saison 3711
Starter: Yes
Form: Liquid
Attenuation (custom): 92%
Flocculation: Low
Optimum Temp: 18.33 - 25 C


NOTES:
pitched onto a yeast cake of Saison made with 3711. Also dregs of lambic bottle added at pitch

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Old 09-09-2013, 08:09 PM   #2
NewJersey
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this is extremely lazy, but could anyone convert this to lbs, oz, gallons, etc?
thanks

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Old 09-10-2013, 08:48 PM   #3
studio1one
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give me an hour and I will post it up for you.

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Old 09-10-2013, 09:38 PM   #4
studio1one
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Brew Method: All Grain
Style Name: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.5 Gallons (fermentor volume)
Boil Size: 7.5 liters
Boil Gravity: 1.040
Efficiency: 85% (brew house)

STATS:
Original Gravity: 1.054
Final Gravity: 1.004
ABV (standard): 6.49%
IBU (tinseth): 62.25
SRM (morey): 5.36

FERMENTABLES:
6.6lb - German - Pilsner (70.6%)
.5lb- United Kingdom - Maris Otter Pale (11.8%)
.5lb - German - CaraHell (5.9%)
.5lb - German - Melanoidin (5.9%)
.5lb - Flaked Oats (5.9%)

HOPS:
.7 oz - nugget, Type: Leaf/Whole, AA: 15.2, Use: First Wort, IBU: 22.21
.5 oz- nugget, Type: Leaf/Whole, AA: 15.2, Use: Boil for 45 min, IBU: 25.25
.5 oz - Cascade, Type: Leaf/Whole, AA: 7, Use: Aroma for 5 min, IBU: 2.53
.5 oz - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Aroma for 5 min, IBU: 3.1
1 oz g - Simcoe, Type: Leaf/Whole, AA: 12.7, Use: Aroma for 5 min, IBU: 9.16
.5 oz g - Chinook, Type: Leaf/Whole, AA: 13, Use: Aroma for 0 min
2 oz - Citra, Type: Leaf/Whole, AA: 11, Use: Dry Hop for 10 days

MASH GUIDELINES:
1) Infusion, Temp: 155 F, Time: 60 min, Amount: 3.6 gallon
2) Sparge, Temp: 168 F, Time: 10 min, Amount: 5 gallon
Starting Mash Thickness: 3 L/kg

YEAST:
Wyeast - French Saison 3711
Starter: Yes
Form: Liquid
Attenuation (custom): 92%
Flocculation: Low
Optimum Temp: 66 - 79 F


NOTES:
pitched onto a yeast cake of Saison made with 3711. Also dregs of lambic bottle added at pitch

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