Specialty IPA: Belgian IPA Belgerican IPA

Sorry, all measurements in metric


Title: Belgerican IPA
Author: Dean Hannan

Brew Method: All Grain
Style Name: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.040
Efficiency: 85% (brew house)

STATS:
Original Gravity: 1.054
Final Gravity: 1.004
ABV (standard): 6.49%
IBU (tinseth): 62.25
SRM (morey): 5.36

FERMENTABLES:
3 kg - German - Pilsner (70.6%)
0.5 kg - United Kingdom - Maris Otter Pale (11.8%)
0.25 kg - German - CaraHell (5.9%)
0.25 kg - German - Melanoidin (5.9%)
0.25 kg - Flaked Oats (5.9%)

HOPS:
20 g - nugget, Type: Leaf/Whole, AA: 15.2, Use: First Wort, IBU: 22.21
15 g - nugget, Type: Leaf/Whole, AA: 15.2, Use: Boil for 45 min, IBU: 25.25
15 g - Cascade, Type: Leaf/Whole, AA: 7, Use: Aroma for 5 min, IBU: 2.53
15 g - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Aroma for 5 min, IBU: 3.1
30 g - Simcoe, Type: Leaf/Whole, AA: 12.7, Use: Aroma for 5 min, IBU: 9.16
15 g - Chinook, Type: Leaf/Whole, AA: 13, Use: Aroma for 0 min
60 g - Citra, Type: Leaf/Whole, AA: 11, Use: Dry Hop for 10 days

MASH GUIDELINES:
1) Infusion, Temp: 68 C, Time: 60 min, Amount: 13.5 L
2) Sparge, Temp: 76 C, Time: 10 min, Amount: 19.5 L
Starting Mash Thickness: 3 L/kg

YEAST:
Wyeast - French Saison 3711
Starter: Yes
Form: Liquid
Attenuation (custom): 92%
Flocculation: Low
Optimum Temp: 18.33 - 25 C


NOTES:
pitched onto a yeast cake of Saison made with 3711. Also dregs of lambic bottle added at pitch

this is extremely lazy, but could anyone convert this to lbs, oz, gallons, etc?
thanks

give me an hour and I will post it up for you.

Brew Method: All Grain
Style Name: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.5 Gallons (fermentor volume)
Boil Size: 7.5 liters
Boil Gravity: 1.040
Efficiency: 85% (brew house)

STATS:
Original Gravity: 1.054
Final Gravity: 1.004
ABV (standard): 6.49%
IBU (tinseth): 62.25
SRM (morey): 5.36

FERMENTABLES:
6.6lb - German - Pilsner (70.6%)
.5lb- United Kingdom - Maris Otter Pale (11.8%)
.5lb - German - CaraHell (5.9%)
.5lb - German - Melanoidin (5.9%)
.5lb - Flaked Oats (5.9%)

HOPS:
.7 oz - nugget, Type: Leaf/Whole, AA: 15.2, Use: First Wort, IBU: 22.21
.5 oz- nugget, Type: Leaf/Whole, AA: 15.2, Use: Boil for 45 min, IBU: 25.25
.5 oz - Cascade, Type: Leaf/Whole, AA: 7, Use: Aroma for 5 min, IBU: 2.53
.5 oz - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Aroma for 5 min, IBU: 3.1
1 oz g - Simcoe, Type: Leaf/Whole, AA: 12.7, Use: Aroma for 5 min, IBU: 9.16
.5 oz g - Chinook, Type: Leaf/Whole, AA: 13, Use: Aroma for 0 min
2 oz - Citra, Type: Leaf/Whole, AA: 11, Use: Dry Hop for 10 days

MASH GUIDELINES:
1) Infusion, Temp: 155 F, Time: 60 min, Amount: 3.6 gallon
2) Sparge, Temp: 168 F, Time: 10 min, Amount: 5 gallon
Starting Mash Thickness: 3 L/kg

YEAST:
Wyeast - French Saison 3711
Starter: Yes
Form: Liquid
Attenuation (custom): 92%
Flocculation: Low
Optimum Temp: 66 - 79 F


NOTES:
pitched onto a yeast cake of Saison made with 3711. Also dregs of lambic bottle added at pitch