help with dry malt belgium ipa

[bradiswhoibe]

So Ive decided to brew my own beer and have picked this recipe
http://hopville.com/recipe/426097/i...ing-dog-raging-*****-clone-2010-12-06-version
its is supposed to be a flying dog raging ***** clone. (Let me know what you think)

My main question is do I have to add sugar to this recipe and if so when do I add it also when d hopping when do I start right after I put it in the carboy or 5 days after thanks for the info also let me know what you think about the recipe

 

[berebrando]

Please don't forget how to use punctuation.

 

[dcp27]

the link doesnt work

the sugar can be added during the boil or during fermentation

id give it at least a few days after active fermentation has finished to dry hop it. that way more yeast has settled out and wont strip any of the aroma from the hops.

 

[user 47131]

Evidently the entire hopville site is down, but I managed to look at the google cached version of your recipe and it looks fine for the most part... Here is the cached recipe for other's reference - http://webcache.googleusercontent.c...lnk&gl=us&client=safari&source=www.google.com .

I brewed a Bergamot Belgian IPA a few earlier this year that was loosely based on Raging ***** and it turned out well, but I did a few different things to accommodate the Bergamot (essential oil that comes from a bitter orange, which is what gives Earl Grey tea its distinctive aroma and flavor). First, I would reduce the quantity of Crystal malt that you are using by 8 oz, as that is a lot... Here's what I did for my base on a 2.5 gallon batch:
US 2-Row Malt 1lb 0oz 16.7 % In Mash/Steeped
US Caramel 60L Malt 8.00 oz 8.3 % In Mash/Steeped
US Carapils Malt 8.00 oz 8.3 % In Mash/Steeped
Extract - Light Liquid Malt Extract 4lb 0oz 66.7 % Start Of Boil

As you can see, I wanted to steep some 2 row in the beer and went with Carapils to increase the head retention as the essential oils that I added would definitely reduce that. If you want to go with sugar, I would add at the end of the boil. It sounds like you want the sugar to dry it out more. Also, I went with the White Labs WLP400-Belgian Wit Ale yeast because I knew that the citrus peel and essential oils that I was adding would add a lot of the fruity notes and I didn't want the yeast character to overpower it. At first I was concerned that I should have gone with a yeast like you, but after aging for a few weeks, am very happy with the combo. I ended up coming in low on the OG, but the beer turned out really well... So, good luck and keep us posted!