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Old 05-02-2013, 10:55 PM   #1
passedpawn
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Default Victor's Prize Belgian Triple / IIPA

Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: yes
Batch Size (Gallons): 11
Original Gravity: 1.082
Final Gravity: 1.005
IBU: 62
Boiling Time (Minutes): 60
Color: 3.6
Primary Fermentation (# of Days & Temp): 21
Tasting Notes: Hot for a while, but after a few months it smoothed out and was sublime

It's a Houblon Chouffe Belgian IPA clone. Maybe not much of a clone, but good. It has the hops to put it in Belgian Specialty, but it drinks somewhere between a triple and golden strong.




Style: Belgian Specialty Ale

--- GRAINS -----------------------------------------------
24 lbs 2 Row - Malteurop (1.7 SRM) Grain 1 88.9 %


--- MASH ---
Name Description Step Temperat Step Time
Saccrification - Add 21.60 qt of water at 161.2 F 144.0 F 20 min
Saccrification - Add 19.20 qt of water at 170.6 F 155.0 F 60 min

--- SPARGE PROCESS ---

--- BOIL PROCESS ---
Est Pre_Boil Gravity: 1.069 SG Est OG: 1.082 SG
Amt Name Type # %/IBU
3 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 2 11.1 %
70.87 g Magnum [14.00 %] - Boil 60.0 min Hop 3 48.5 IBUs
14.17 g Magnum [14.00 %] - Boil 30.0 min Hop 4 7.5 IBUs
70.87 g Amarillo Gold [8.50 %] - Boil 5.0 min Hop 5 5.9 IBUs
50g Amarillo Gold [8.50 %] - Dryhop

--- FERMENTATION ---

I'd recommend fermenting this below 70 for the first week, then bring to room temp.
Give the Wyeast 3711 at least 3 weeks to finish.


--- NOTES ---
I'd use pilsner malt if I made this again. Not sure why I brewed this with 2-row.

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