belgian ipa - grain bill question

[hoboscratch]

So I'm going to re-brew a sculpin clone I just did using Belgian yeast. However, I started thinking about it a bit more and was thinking that maybe I'll do a Belgian grain bill with Belgian yeast, and just use the same hop schedule.

What are people's opinions on Belgian IPA's? The sculpin clone called for some traditional Noble hops mixed with American hops. Here is the original recipe. I'm definitely changing the yeast to either WLP500 or 570. But I was thinking of changing the grain bill to something like a golden strong would have, 100% or nearly 100% Pilsner and some Candi sugar. Let me know your thoughts, I'm going to do one of these two modifications to this recipe on Nov 4. Gonna brew 10 gal. 5 to age for 6 months and 5 to drink after 6-8 weeks.

Grain/Extract/Sugar:
% Amount Name Origin Potential SRM
80.0 11.00 lbs. Pale Malt(2-row) 1.8L America 1.036 2
7.3 1.00 lbs. Cara-Pils Dextrine Malt USA 1.033 2
3.6 0.50 lbs. CaraVienne Malt Belgium 1.034 24
9.1 1.25 lbs. Crystal 10L America 1.035 10
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Amarillo Gold Pellet 9.40 45.6 Mash H
0.50 oz. Warrior Pellet 16.30 35.9 60 min.
0.25 oz. Magnum Pellet 14.40 15.9 60 min.
0.25 oz. Hallertau Northern Brewer Pellet 7.10 7.8 60 min.
0.25 oz. Tomahawk, F-10 Variety Pellet 16.40 18.1 60 min.
0.25 oz. Crystal Pellet 3.60 2.0 30 min.
0.25 oz. Centennial Pellet 9.90 5.6 30 min.
0.25 oz. Simcoe Pellet 13.60 7.6 30 min.
1.00 oz. Amarillo Gold Pellet 9.40 0.0 0 min.
1.00 oz. Simcoe Pellet 13.60 0.0 Dry Hop
2.00 oz. Amarillo Gold Pellet 9.40 0.0 Dry Hop

 

[permo]

I would suggust a pilsen base with 5-10% sugar a pound of caravienne......WLP500 and keep your hop schedule.

 

[hoboscratch]

That's what I was punching into Beersmith last night, without the caravienne. That should help me get some more color that's for sure. I'm thinking about upping the recipe though to get to around 1.080-1.085 OG. This OG as it stands was around 1.069 if I recall. So I'll adjust everything accordingly but I like your suggestion permo, I was leaning that way anyway so that is the push I needed.

 

[Houblon]

Making BIPA? drop the carpils,crystal .
Pils & sugar will be fine
570 yeast takes too long to drop clear, nice flavor
500 is wayy too fruity for a BIPA.
550 works far better adds spicy tones and ferments dry like a good BIPA.

 

[skibb]

I agree with houblon - you dont need either of those - but if you wanna change it up a bit you can put a little belgian crystal in there - adding the simple sugars will ensure it still ferments out dry.

If you use WLP001 you are really just making a IIPA - you gotta use a nice belgian yeast. I recommend WLP550

 

[hoboscratch]

Sorry for the confusion. The recipe was just what I had done last time. So that's not necessarily what I was going to be doing again. I took out the 001 yeast, because that was just adding to the confusion.

But it seems like the consensus is to completely change the grain bill instead of just add a belgian yeast. I like that idea, I'll post a modified recipe when I get my numbers punched into Beersmith tonight.

 

[NYCBrewGuy]

I brewed mine like a regular IPA but subbed Belgian yeast. Not sure if it was the crystal malts or that I let the fermentation get a little too warm but there are some flavors that just don't mesh well with each other (maybe all of the above).

I say go Pils and sugar... and don't waste money on clear candy sugar, just use table sugar (but that debate is covered pretty extensively elsewhere). And ferment at a low temperature for the yeast.

 

[hoboscratch]

I've never done a belgian before but if I recall low 70's are ideal, correct? I'll do some research on it but maintaining that temperature should not be a problem.

 

[permo]

I've never done a belgian before but if I recall low 60's are ideal, correct? I'll do some research on it but maintaining that temperature should not be a problem.

Pitch low sixties and let rise to 66-69 degrees for bulk of fermentation and then ramp up at the end to dry it out. That's what I do anyways.

 

[hoboscratch]

huh, so maybe my fat fingering was right after all...