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Old 03-06-2011, 10:09 PM   #1
ericd
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Default All-Grain - Eric D's Belgian IPA

Recipe Type: All Grain
Yeast: WLP575
Yeast Starter: Yes (~1 liter)
Batch Size (Gallons): 5.5
Original Gravity: ~1.075
Final Gravity: Shoot for 1.013
IBU: ~45
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 2 weeks or so
Additional Fermentation: Bottle Condition
Tasting Notes: Yummy

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
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Old 03-08-2011, 02:27 AM   #2
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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?
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Old 03-08-2011, 03:37 AM   #3
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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?)
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Old 03-12-2011, 02:02 PM   #4
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Quote:
Originally Posted by ericd View Post
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).

Needs to be dryer -> 1.006- 1.008

Theres no need for amylase ever!
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Old 03-12-2011, 05:08 PM   #5
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How'd you get it down that low?
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Old 03-13-2011, 11:05 AM   #6
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Mash at 145F for 20mins before going up to 154F for 70mins.

I get 1.085 in promash@ 75% with what you posted BTW.
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Old 03-24-2012, 12:29 PM   #7
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Anybody care to comment on the finished product? Would like to brew this tonight...
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