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-   -   Belgian Earthquake(Belgian IPA) (http://www.homebrewtalk.com/f71/belgian-earthquake-belgian-ipa-455231/)

mrdauber64 01-22-2014 01:50 PM

Belgian Earthquake(Belgian IPA)
 
6 lbs. Pilsner
5 lbs. Vienna
.5 lbs. Carmel 20L
1 lbs. Clear Belgian Candi syrup added at flameout
1 lbs. Clear Belgian Candi syrup added 2 days after fermentation has started

1 oz Citra(13.2%) FWH
1 oz Citra(13.2%) 15 min.
1 oz Citra(13.2%) 5 min.
1 oz Citra(13.2%) Hop Stand at 175 degrees for 30 min.
2 oz Citra(13.2%) Hop Stand at 145 degrees for 30 min.
2 oz Citra(13.2%) dry Hop for 7 days

I was never a fan of Belgian beers until I tried a commerical example that combined Belgian yeast with Citra. This is my new favorite IPA. It's very dry thanks to the two pound of sugar and at 8% is dangerously drinkable. The bitterness is very smooth, even non-IPA drinkers enjoy this beer.

scurvymeat 03-19-2014 03:30 AM

Looks. Great. Must try!

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scurvymeat 03-19-2014 03:31 AM

Which yeast did you use

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mrdauber64 03-19-2014 11:28 AM

Quote:

Originally Posted by scurvymeat (Post 5996244)
Which yeast did you use

Sorry, I forgot to include this in the orginal post! I used WLP500. From everything that I read on this yeast it is the one that gave the most fruit esters. I didn't want the peppery or clove esters, I think that would mesh with the Citra.

mrdauber64 04-09-2014 11:47 PM

Not to toot my own horn, but this beer just keeps getting better and better! I bottled it on December 7th, so the hop character is starting to fade just a tad which is highlighting the fruity Belgian esters. This would make a great summer beer.

jekeane 04-10-2014 12:45 AM

Looking at trying this with a pre made pilsner wort from a local brewery for a brew day they are sponsoring. If the wort was 100% pilsner is there anything you might do extract or specialty grain wise to draw it closer to your creation or possibly in a new direction? Also what does FWH stand for on your first hop addition listed? Thanks!

mrdauber64 04-10-2014 01:32 AM

Quote:

Originally Posted by jekeane (Post 6051333)
Looking at trying this with a pre made pilsner wort from a local brewery for a brew day they are sponsoring. If the wort was 100% pilsner is there anything you might do extract or specialty grain wise to draw it closer to your creation or possibly in a new direction? Also what does FWH stand for on your first hop addition listed? Thanks!


Since this beer finishes so dry the stars of this recipe are the hops and yeast, so a 100% pils wort should be fine. You could heat the wort up to 150 and steep .5 pounds of crystal 20 for 20 or 30 min for color and a little sweetness. You could also sub a pound of a darker Belgian candi sugar(Amber maybe) for the first pound of the clear syrup.

FWH stand for First Wort Hop. As you drain your mash tun you add the hops and let them steep while you sparge. It is suppose to give you a smoother bitterness and add to the hop flavor. In your case you can add them as you are heating your wort to a boil.

If you brew this please let me know how it turns out!


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m1batt1 04-10-2014 02:40 AM

I'm curious what your IBU is at for this beer. I'm a big fan of the citra hops and due to an unfortunate brew day accident I'm in possession of a pack of belle saison yeast with no kit to use it on. Because of this I've been considering doing my own concoction of a recipe and thought about doing an IPA style beer with the saison yeast but the feedback I've received says to shy away from something too bitter. But I believe that advice is rooted in style guidelines and how a saison or IPA is "supposed" to taste. As I'm not concerned about that and am looking to experiment but hopefully make something that tastes good regardless of what you might call it.

So that being said your recipe looks very close to the kind of thing I've had in mind from the beginning and though my yeast will likely give me a different flavor profile compared to yours I'm hoping to make something very similar and I hope the advice I've got so far is wrong as far as bitterness goes.

mrdauber64 04-10-2014 11:58 AM

Belgian Earthquake(Belgian IPA)
 
The IBU's are 65, but it doesn't have the tongue searing bitterness that other IPA's have. Since most of the hop additions are late, and I used FWH hopping you end up with a very fruity flavor without the hard bitterness.

As far as the Saison yeast, I've never used it because I've never had a commercial version that I liked. They always taste overly peppery, which in my opinion would clash with the Citra hops. I could be wrong though since I don't have much experience with that yeast. If you do try it please post your results!


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m1batt1 04-10-2014 01:05 PM

I absolutely will post the results and thanks for the info.

With the saison yeast I'm using based on what I've read if you keep the temperature down in the 60's or lower 70's you get more fruity notes than spice and pepper. I've actually got a saison fermenting now that has held right around 70. So I'll let you know how that turns out too.


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