studio1one
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 3711
- Yeast Starter
- Cake
- Additional Yeast or Yeast Starter
- dregs of a bottle of CantillonGueuze
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.054
- Final Gravity
- 1.006
- Boiling Time (Minutes)
- 60
- IBU
- 62.25
- Color
- 5.36
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- 10 70
- Additional Fermentation
- bottle condition 1 month
- Tasting Notes
- hoppy estery cross between Saison and 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
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