Belgian equivalent of Cascade?

[ericd]

What would you say the Belgian equivalent of Cascade would be? Planning a Belgian IPA.

 

[peterfuse]

well belgians use styrian goldings alot and arent citrusy like cascades. Is that even possible a Belgian IPA? wouldn't that just like an IPA as you would lose the belgians maltiness?

or would it be an IPA with more of a malt backbone and using a belgian yeast?

 

[smashed4]

I agree with peterfuse, there is no such thing as Belgian IPA.. sure I've seen the term coined before, but it is to describe a hybrid brew, where you take something belgian and mix that with a classic english or american IPA.

A very simple approach would be to take an IPA recipe you like and keep every ingredients the same (malts & hops) but substitute the yeast for a belgian yeast. Be aware that there are many belgian yeasts to choose from thought.. Witbier, Abbey, Trappist, Saison, etc... But personnaly I would go for a belgian golden ale yeast....

Belgian yeast are for the most part very distinctive and this will definately give a belgian character to your IPA.

 

[ericd]

Ummmmm......

Belgian IPA - BeerAdvocate

 

[eschatz]

Man, Urthel brings back some memories...

Hey, it's a belgian! Use whatever you want. I'd try to make it spicy if I was going that route just for the traditional element. But then again we are talking about Belgians. I mean, defiance of tradition is a standard. Use cascade if that's what you want. If I ever get a recipe for cascade I immediately replace it with Centennial. I think it's a WAY superior hop IMHO. Colombus is a nice alternative also. Do your thing. It'll be fine.

 

[McKBrew]

You are blending two unique styles to create something different. Brewtopia does it with this recipe. Traditional Belgian malt and yeast, with an American hopbill. This might be what you are looking for.

https://www.homebrewtalk.com/f73/houblon-belge-belgian-style-ipa-35115/

 

[dsuarez]

I just brewed a nice hoppy blonde belgian last week. I suppose you could call it a belgian ipa. I opted mostly for american hops with similarities to Europe hops. I used Sterling, Liberty, homegrown cascade, and US Hallertau.

If I did it again, I would stick with sterling and liberty. Those two smelled very nice. Halfway between US and European in character.

You could also bitter with an american hop like simcoe or centennial, and then do a lot of europe hops like saaz or hallertau for aroma. I think that is how they hop Houblon Chouffe.

 

[ericd]

Okay guys how does this look? Should I sub something like Saaz or Styrian Goldings for the Cascade or just leave it as is? Oh and my setup can only handle about 8lbs of grain which is the reason for the extract.

4.5 gallon batch

4.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 34.0 %
5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 42.6 %
0.75 lb Wheat Malt, Bel (2.0 SRM) Grain 6.4 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.3 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 2.1 %
0.25 lb Vienna Malt (3.5 SRM) Grain 2.1 %
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 8.5 %

0.50 oz Chinook [13.00%] (90 min) Hops 28.6 IBU
1.00 oz Chinook [13.00%] (60 min) Hops 57.1 IBU
1.00 oz Cascade [5.50%] (60 min) Hops 24.2 IBU
1.00 oz Cascade [5.50%] (20 min) Hops 8.1 IBU
0.75 oz Cascade [5.50%] (5 min) Hops 3.0 IBU
0.50 oz Cascade [5.50%] (Dry Hop) Hops -
0.50 oz Centennial [10.00%] (Dry Hop) Hops -
0.50 oz Chinook [13.00%] (Dry Hop) Hops -

1 Pkgs Belgian Style Ale Blend (White Labs #WLP575) Yeast-Ale

 

[steelerguy]

Check out the Stone Vertical Epic Ale 08.08.08

Stone 08.08.08 Vertical Epic Ale : Recipe

It is good stuff, nice hoppy Belgian Golden Strong Ale. Supposed to mimic a Moortgat special brew.