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Old 01-12-2011, 05:00 AM   #1
thisisxxmyIPA
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Apr 2009
Manchester, NH
Posts: 47


Hey guys,


Single Infusion light body mash, 5 gal
Assume efficiency @ 70%
Est EG: 1093
Est IBU: 78

10 lb Pale malt, Belgian
2 lb Maris Otter
.25 lb Special B
3 lb table sugar

2 oz Centennial, 60
1 oz Cascade, 30
1 oz Cascade, 15
1 oz Amarillo, 5
2 oz Amarillo, flameout
2 oz Simcoe, flameout
2 oz Amarillo, dry hop
2 oz Simcoe, dry hop


Wyeast Belgian Abbey II (1762, with starter, of course.)


All criticism welcome!!!!!!

 
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Old 01-12-2011, 05:11 AM   #2
Stratotankard
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Dec 2007
Little Rock, AR
Posts: 649
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Interesting looking. Did you put the Marris Otter in for a little more malt back bone? I like that, esp since the 3# of sugar will hopefully finish it fairly dry. The hops aren't very Belgian, not that there's anything wrong with that. I'm not a fan of Amarillo, but that is a personal thing. Just don't care for the flavour and plenty of other folks think I'm crazy.

Overall looks like a tasty brew.
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Old 01-12-2011, 05:20 AM   #3
thisisxxmyIPA
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Apr 2009
Manchester, NH
Posts: 47

Hahaha, yeah, the MO is in for more backbone. Wanted to keep the hops American, since the "Belgian" IPA is sort of an American invention anyway.

But I love this yeast. I think it will be nice.

 
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Old 01-12-2011, 12:08 PM   #4
heywatchthis
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Dec 2010
lexington, Kentucky
Posts: 235
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IMO, the IBUs aren't high enough for a IIPA. You need more like a BU:GU ratio of 1:1 or higher. If you have another ounce of high alpha bittering hops to add at 60, that's what I'd do. Otherwise, very interesting brew...I really enjoy the combo of Simcoe and Amarillo as finishing hops...be sure to post about results.

 
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Old 01-12-2011, 03:00 PM   #5
thisisxxmyIPA
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Apr 2009
Manchester, NH
Posts: 47

I'm just thinking that if I go too high, the Belgian yeast flavor will be lost...

 
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