HellFox
New Member
Hi all brewsters,
I've been brewing for a year now, and I am ready to fine tune my brewing a little bit. I'm still a beginner, yet enthusiastic and ready to improve.
I have been looking to this forum for many of my brew questions, and it has been incredibly helpful. I figured it was time for me to get more involved and post some of my own questions and recipes.
Here is an invention I threw together at the LBS. I've made quite of a few IPA's and APA's and, for the most part, they have turned out good to great. I figured this time I would try to put a Belgian twist on it. Here is my recipe for a Belgian IPA. If anybody has any tips or suggestions for me it would be greatly appreciated.
Original Gravity (OG): 1.063 (°P): 15.4
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 6.19 %
Colour (SRM): 9.8 (EBC): 19.3
Bitterness (IBU): 69.9 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
10.000 lb American 2-Row (74.07%)
1.000 lb Crystal 60 (7.41%)
1.000 lb Maris Otter Malt (7.41%)
1.000 lb Vienna (7.41%)
0.500 lb Carapils (Dextrine) (3.7%)
Hop Bill
----------------
1.00 oz Chinook Pellet (11.4% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)
0.50 oz Northern Brewer Pellet (9.6% Alpha) @ 30 Minutes (Boil) (0.1 oz/Gal)
0.50 oz Northern Brewer Pellet (9.6% Alpha) @ 15 Minutes (Boil) (0.1 oz/Gal)
0.50 oz Northern Brewer Pellet (9.6% Alpha) @ 10 Minutes (Boil) (0.1 oz/Gal)
0.50 oz Northern Brewer Pellet (9.6% Alpha) @ 5 Minutes (Boil) (0.1 oz/Gal)
1.00 oz Northern Brewer Pellet (9.6% Alpha) @ 1 Minutes (Boil) (0.2 oz/Gal)
Misc Bill
----------------
Single step Infusion at 156°F for 75 Minutes.
Fermented at 63°F with Wyeast 3522 - Belgian Ardennes
Thanks, salud and cheers!
Dan
I've been brewing for a year now, and I am ready to fine tune my brewing a little bit. I'm still a beginner, yet enthusiastic and ready to improve.
I have been looking to this forum for many of my brew questions, and it has been incredibly helpful. I figured it was time for me to get more involved and post some of my own questions and recipes.
Here is an invention I threw together at the LBS. I've made quite of a few IPA's and APA's and, for the most part, they have turned out good to great. I figured this time I would try to put a Belgian twist on it. Here is my recipe for a Belgian IPA. If anybody has any tips or suggestions for me it would be greatly appreciated.
Original Gravity (OG): 1.063 (°P): 15.4
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 6.19 %
Colour (SRM): 9.8 (EBC): 19.3
Bitterness (IBU): 69.9 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
10.000 lb American 2-Row (74.07%)
1.000 lb Crystal 60 (7.41%)
1.000 lb Maris Otter Malt (7.41%)
1.000 lb Vienna (7.41%)
0.500 lb Carapils (Dextrine) (3.7%)
Hop Bill
----------------
1.00 oz Chinook Pellet (11.4% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)
0.50 oz Northern Brewer Pellet (9.6% Alpha) @ 30 Minutes (Boil) (0.1 oz/Gal)
0.50 oz Northern Brewer Pellet (9.6% Alpha) @ 15 Minutes (Boil) (0.1 oz/Gal)
0.50 oz Northern Brewer Pellet (9.6% Alpha) @ 10 Minutes (Boil) (0.1 oz/Gal)
0.50 oz Northern Brewer Pellet (9.6% Alpha) @ 5 Minutes (Boil) (0.1 oz/Gal)
1.00 oz Northern Brewer Pellet (9.6% Alpha) @ 1 Minutes (Boil) (0.2 oz/Gal)
Misc Bill
----------------
Single step Infusion at 156°F for 75 Minutes.
Fermented at 63°F with Wyeast 3522 - Belgian Ardennes
Thanks, salud and cheers!
Dan