Never posted, please be kind. I've always wanted to make a Belgian IPA. Nothing about this is particularly Belgian except the yeast and candi sugar, but i already have the hops and I want something fruity, funky, bright, and boozy. Here's the recipe. Its not 5 gal because I like just having a case and a tester 6 pack and would rather brew tons of batches back to back without being saddled with an inordinate amount of beer.
Batch size: 3.5 gal
Grain bill:
Pilsner DME - 3 lbs
Vienna Malt - 2 lbs
Pilsner Malt - 1 lb
White Wheat - 1 lb
Clear Candi Sugar - 1 lb
Hops:
Pacific Jade - 0.25 oz - 60 min
Smaragd - 0.25 oz - 30 min
Nelson Sauvin - 0.25 oz - 20 min
Pacific Jade - 0.25 oz - 10 min
Smaragd - 0.25 oz - 5 min
Nelson Sauvin - 0.25 oz - 1 min
Dry Hop:
Nelson Sauvin - 0.5 oz - 14 days
Pacific Jade - 0.5 oz - 14 days
Smaragd - 0.5 oz - 14 days
Yeast:
Wyeast 3522 Belgian Ardennes
Stats:
ABV - 7.6%
IBU - 42.8
OG (predicted) - 1.077
FG (predicted) - 1.020
SRM - 5 degrees
The last 7 batches I have done have attenuated well beyond the predicted FG, and I am hoping this one will do the same. I want something somewhat dry to bring out the hops, but I dont want to pucker up due to bitterness. I am hoping to let this ferment for 4ish weeks before dry hopping, then letting it bottle condition for roughly a month just to clear up and settle down. The goal is a good, summer IPA for when I get back from Siebel.
Batch size: 3.5 gal
Grain bill:
Pilsner DME - 3 lbs
Vienna Malt - 2 lbs
Pilsner Malt - 1 lb
White Wheat - 1 lb
Clear Candi Sugar - 1 lb
Hops:
Pacific Jade - 0.25 oz - 60 min
Smaragd - 0.25 oz - 30 min
Nelson Sauvin - 0.25 oz - 20 min
Pacific Jade - 0.25 oz - 10 min
Smaragd - 0.25 oz - 5 min
Nelson Sauvin - 0.25 oz - 1 min
Dry Hop:
Nelson Sauvin - 0.5 oz - 14 days
Pacific Jade - 0.5 oz - 14 days
Smaragd - 0.5 oz - 14 days
Yeast:
Wyeast 3522 Belgian Ardennes
Stats:
ABV - 7.6%
IBU - 42.8
OG (predicted) - 1.077
FG (predicted) - 1.020
SRM - 5 degrees
The last 7 batches I have done have attenuated well beyond the predicted FG, and I am hoping this one will do the same. I want something somewhat dry to bring out the hops, but I dont want to pucker up due to bitterness. I am hoping to let this ferment for 4ish weeks before dry hopping, then letting it bottle condition for roughly a month just to clear up and settle down. The goal is a good, summer IPA for when I get back from Siebel.