Specialty IPA: Belgian IPA Brüsselspraut Belgian IPA - Home Brew Forums
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Old 02-06-2013, 09:30 PM   #1
rejart
Recipes 
 
Mar 2012
Marietta, Georgia
Posts: 66
Liked 16 Times on 15 Posts


Recipe Type: All Grain   
Yeast: Wyeast 3787   
Yeast Starter: 2L   
Batch Size (Gallons): 5.75   
Original Gravity: 1.077   
Final Gravity: 1.014   
IBU: 77   
Boiling Time (Minutes): 90   
Color: 11.2 SRM   
Primary Fermentation (# of Days & Temp): 21 days pitch at 66ºF and ramp up to 72ºF   
Tasting Notes: Great hop aroma and flavor. Citrusy hops work well with the Belgian fruit esters.   

Recipe Overview
Wort Volume Before Boil: 7.50 US gals
Wort Volume After Boil: 5.75 US gals
Volume Transferred: 5.25 US gals
Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.25 US gals
Volume Of Finished Beer: 5.02 US gals

Expected Pre-Boil Gravity: 1.054 SG
Expected OG: 1.077 SG
Expected FG: 1.014 SG
Apparent Attenuation: 81.5 %
Expected ABV: 8.6 %
Expected ABW: 6.7 %
Expected IBU (using Tinseth): 76.9 IBU
Expected Color (using Morey): 11.2 SRM
BU:GU ratio: 0.99

Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 70 degF


Fermentables

Belgian Pilsen Malt - 13.00 lb - In Mash/Steeped
German Munich II Malt - 1.25 lb - In Mash/Steeped
Belgian Dark Wheat Malt - 0.50 lb - In Mash/Steeped
Belgian Aromatic Malt - 0.50 lb - In Mash/Steeped
German CaraMunich I - 0.25 lb - In Mash/Steeped
Sucrose - 0.50 lb - Start Of Boil
Dark Candi Syrup - 0.50 lb - Start Of Boil


Hops

US Magnum - 13.2 % aa - 0.50 oz - Loose Pellet Hops - 60 Min From End
US Centennial - 11.6 % aa - 1.00 oz - Loose Pellet Hops - 45 Min From End
US Cascade - 9.1 % aa - 1.00 oz - Bagged Whole Hops - 30 Min From End
US Centennial - 11.6 % aa - 1.00 oz - Loose Pellet Hops - 5 Min From End
US Cascade - 9.1 % aa - 1.50 oz - Bagged Whole Hops - At turn off
US Cascade - 4.5 % aa - 1.00 oz - Loose Pellet Hops - Dry-Hopped
US Centennial - 8.7 % aa - 0.50 oz - Loose Pellet Hops - Dry-Hopped


Yeast
Wyeast 3787-Trappist High Gravity


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (65C/149F)

Mash Schedule:
Rest at 149º for 90 min.

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This is so far my favorite out of all the batches I've made. It seems to merge my love for American IPA's and Belgian strong ales perfectly with just the right balance of hops and estery goodness.

Here's a pic:



__________________
Primary: Belgian Dubbel
Bottled: Belgian IPA, Mild, Wild Saison
On Tap: Graf, English IPA, Belgian Blond
On Deck: Scottish 80/-, RyePA

 
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Old 08-02-2013, 04:52 PM   #2
triat00
Recipes 
 
Nov 2011
Quebec, Quebec
Posts: 62
Liked 1 Times on 1 Posts


Isnt the dryhoping killing the belgian Yeats flavor?

 
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