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Old 10-16-2012, 04:37 PM   #1
sendkyleanemail
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Apr 2011
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So I have some T-58, and some pale LME. Figured I'd dust off the extract brewing skills ad make a Belgian IPA. I was inspired my Green Flash's Le freak. Any thoughts on hops?

 
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Old 10-16-2012, 04:45 PM   #3
sendkyleanemail
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That does sound good!!

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Old 10-16-2012, 04:50 PM   #4
zmanzorro
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Dec 2010
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I did some research on Stone's Cali-Beligique and a recipe out of Randy Mosher's Radical Brewing and ended up using Centennial, Saaz, and Liberty in the boil, and Chinook and Ahtanum for dry hopping. I was going for something more citrusy with the hops for dry hopping though.

Cali-Beligique has Columbus, Chinook, and Centennial hops. http://www.stonebrew.com/cali/

I don't quite remember what the Radical Brewing recipe had in it.
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Old 10-16-2012, 04:52 PM   #5
JordanThomas
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Jul 2012
Grand Rapids, Michigan
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Perle anyone? I know that's a pretty typical hop for Belgian style ales.

 
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Old 10-16-2012, 08:00 PM   #6
tennesseean_87
 
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I have seen a MW kit with sterling and Ahtanum. I haven't made it yet, though.
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Old 10-16-2012, 10:26 PM   #7
ploppythesausage
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Sep 2011
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I'm making one at the moment. Tasting a sample after 5 days dry hopping.
Used Dana hops bittering, cascade at end of boil and dry hopping with cascade and nelson. Using T58 yeast and also poured in 1litre white grape juice. So far tasting great - the dana hops are sharp and citrusy, meld with the cascade, and i cant tell where the nelson ends and the grape juice begins. Got a nice acidic and tart white wineyness going on.

 
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Old 10-16-2012, 10:45 PM   #8
HOPCousin
 
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tett at the 30 minute mark gives a nice character-part of the Hopdevil blend.

 
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Old 10-16-2012, 11:47 PM   #9
kingwood-kid
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It's mostly a question of how much you want a West Coast IPA fermented with Belgian yeast and how much you want a Belgian Pale hopped at American levels. It's not necessarily an either/or question, but one of degree. C-hops for USA; Saaz, Styrian Goldings etc... for Belgium. I tried to emulate Achouffe (Amarillo, Saaz, CTZ) as best as I could with what I had when I made mine, using Centennial, Saaz and a little Nugget, which worked out nicely.
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Old 10-17-2012, 12:14 AM   #10
sendkyleanemail
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Yeah I think I am leaning towards an American (though perhaps not quite "West Coast" IPA fermented with the Belgian yeast.

I am liking the idea of bittering with some a bit more mellow...Styrian or maybe Perle as one person suggested, and doing some late boil and dry hop additions with some C Hops.

Something like:
Perle to about 50 IBU @ 60
Amarillo @ 15
Cascade @ 10
Dry hop with Chinook

 
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