Eric D's Belgian IPA

This is for a 5-ish gallon batch. Should hit an OG somewhere around 1.075 and ferment it DRY down to about 1.013 (give or take a point). You could substitute cascade for the amarillo and/or magnum for the chinook, but I think amarillo's flavor goes better with belgian yeast and chinook's grapefruity flavor is always nice

Use a lot of water in your mash. Belgian pilsner malt absorbs A LOT for some reason. A single infusion mash at 154F will work but I think a decoction would be great (haven't tried it though.)

If you're having trouble getting it down to ~1.013 add a pinch of amylase. Repeat if necessary.

Try to get as much yeast character as possible.

Belgian IPA:

5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 32.3 %
5.00 lb Vienna Malt (3.5 SRM) Grain 32.3 %
1.50 lb Aromatic Malt (26.0 SRM) Grain 9.7 %
1.50 lb Wheat Malt, Bel (2.0 SRM) Grain 9.7 %
2.50 lb Candi Sugar, Clear (0.5 SRM) Sugar 16.1 %

0.75 oz Chinook [13.00%] (60 min) Hops 26.3 IBU
1.00 oz Amarillo Gold [8.50%] (20 min) Hops 13.9 IBU
1.00 oz Amarillo Gold [8.50%] (5 min) Hops 4.6 IBU
0.50 oz Amarillo Gold [8.50%] (Dry Hop 10 days) Hops -
0.50 oz Chinook [13.00%] (Dry Hop 10 days) Hops -

1 Pkgs Belgian Style Ale Blend (White Labs #WLP575) Yeast

I just brewed(2 weeks ago) a belgian IPA with chinook and amarillo. My hopping schedule is basically the same except I also added 1/2 oz of amarillo at 45 minutes and 1 oz. of chinook at flameout. My last gravity reading was good but the yeast flavor was hid by the hopiness. I expected this somewhat but does belgian yeast flavor come forward over time with this hopping schedule?

Well that is more hops than mine but it IS a hard balance to strike. I think if you age it a while it should improve =) (Maybe try a warm room?)

ericd said:

This is for a 5-ish gallon batch. Should hit an OG somewhere around 1.075 and ferment it DRY down to about 1.013 (give or take a point).

Click to expand...

Needs to be dryer -> 1.006- 1.008

Theres no need for amylase ever!

How'd you get it down that low?

Mash at 145F for 20mins before going up to 154F for 70mins.

I get 1.085 in promash@ 75% with what you posted BTW.

Anybody care to comment on the finished product? Would like to brew this tonight...