Had to dump a batch of pumpkin ale today due to irreparable off-flavors (fusel alcohols). Since the 3 beers in my pipeline won't be ready until, oh about 2017, I figured I would give my Belgian session ale another shot. This time, I'm aiming for a much hoppier level to it.
Belgian DIPA
Type: All Grain
Batch Size: 6.00 gal
Boil Size: 7.00 gal
Boil Time: 60 min
Date: 07 Nov 2015
12 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 71.6 %
2 lbs 8.0 oz Wheat Malt, Bel (2.0 SRM) Grain 2 14.9 %
12.0 oz Caravienne Malt (22.0 SRM) Grain 3 4.5 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 4 3.0 %
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 5 6.0 %
1.00 oz Galena [12.50 %] - Boil 60.0 min Hop 6 32.2 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 15.0 min Hop 7 17.9 IBUs
1.00 oz Centennial [10.00 %] - Steep/Whirlpool 30.0 min Hop 8 9.9 IBUs
1.00 oz Citra [12.00 %] - Steep/Whirlpool 30.0 min Hop 9 11.9 IBUs
1.00 oz Galena [12.50 %] - Steep/Whirlpool 15.0 min Hop 10 8.0 IBUs
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 ml] Yeast 11 -
1.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
1.00 oz Galena [12.50 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
1.00 oz Centennial [10.00 %] - Dry Hop 3.0 Days Hop 15 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 16 0.0 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop 3.0 Days Hop 17 0.0 IBUs
1.00 oz Galena [12.50 %] - Dry Hop 3.0 Days Hop 18 0.0 IBUs
Gravity, Alcohol Content and Color
Est Original Gravity: 1.076 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 8.9 %
Bitterness: 80.0 IBUs
Est Color: 7.9 SRM
Mash Steps
Protein Rest Add 21.69 qt of water at 152.0 F 140.0 F 20 min
Saccharification Decoct 3.84 qt of mash and boil it 150.0 F 40 min
Mash Out Decoct 8.03 qt of mash and boil it 168.0 F 10 min
Fermentation
Pitch decanted 2L starter into 64F wort. After 48 hours, remove from temp control and allow to free-rise to room temperature (~75F). Ferment for 7 days, then add dry hops according to the above schedule.
Might cut all hops by 1/3 since I am accustomed to low IBUs in all my session ales. What do you guys think?
Belgian DIPA
Type: All Grain
Batch Size: 6.00 gal
Boil Size: 7.00 gal
Boil Time: 60 min
Date: 07 Nov 2015
12 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 71.6 %
2 lbs 8.0 oz Wheat Malt, Bel (2.0 SRM) Grain 2 14.9 %
12.0 oz Caravienne Malt (22.0 SRM) Grain 3 4.5 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 4 3.0 %
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 5 6.0 %
1.00 oz Galena [12.50 %] - Boil 60.0 min Hop 6 32.2 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 15.0 min Hop 7 17.9 IBUs
1.00 oz Centennial [10.00 %] - Steep/Whirlpool 30.0 min Hop 8 9.9 IBUs
1.00 oz Citra [12.00 %] - Steep/Whirlpool 30.0 min Hop 9 11.9 IBUs
1.00 oz Galena [12.50 %] - Steep/Whirlpool 15.0 min Hop 10 8.0 IBUs
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 ml] Yeast 11 -
1.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
1.00 oz Galena [12.50 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
1.00 oz Centennial [10.00 %] - Dry Hop 3.0 Days Hop 15 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 16 0.0 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop 3.0 Days Hop 17 0.0 IBUs
1.00 oz Galena [12.50 %] - Dry Hop 3.0 Days Hop 18 0.0 IBUs
Gravity, Alcohol Content and Color
Est Original Gravity: 1.076 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 8.9 %
Bitterness: 80.0 IBUs
Est Color: 7.9 SRM
Mash Steps
Protein Rest Add 21.69 qt of water at 152.0 F 140.0 F 20 min
Saccharification Decoct 3.84 qt of mash and boil it 150.0 F 40 min
Mash Out Decoct 8.03 qt of mash and boil it 168.0 F 10 min
Fermentation
Pitch decanted 2L starter into 64F wort. After 48 hours, remove from temp control and allow to free-rise to room temperature (~75F). Ferment for 7 days, then add dry hops according to the above schedule.
Might cut all hops by 1/3 since I am accustomed to low IBUs in all my session ales. What do you guys think?
