Belgian IPA Recipe, What do you guys think?

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JewBrew

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This Sunday I am brewing a Belgian IPA with some modifications. Credit goes out to Barry at Craft Brew Advocate.com who helped me with the recipe.

Grain Bill:
8lb Pale Malt
3lb Pilsner
.25lb carapils
.5lb Munich Malt
.5lb White Wheat
.25lb Honey Malt

Boil Additions:
1oz Chinook-------60min-11.3AA
.75oz Citra--------20min-14.2AA
1oz Centennial----10min-11.3AA
.75oz Coriander----10min

2oz Amarillo-----Dry Hop-10.7AA

Yeast: 1388 Belgian Strong Ale

What do you guys think???
 

smakudwn

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sounds good but i thought the Belgian pales were to have some table sugar in them to dry them out?
 

Carter1932

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I made a very nice one this summer w/ same yeast. Mine was sort of a cross between an American (DFH 60) style simcoe/amarillo IPA w/ the 1388 yeast. It came out with loads of hop flavor with a decidedly Belgium yeast character at finish. Yummy stuff.
 
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JewBrew

JewBrew

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sounds good but i thought the Belgian pales were to have some table sugar in them to dry them out?
True,
What I did is I wrote down what aspects of different styles I liked and combined them.
Specifically citrus, esters, mouth feel, honey... with an IPA as the base.
 

dlester

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True,
What I did is I wrote down what aspects of different styles I liked and combined them.
Specifically citrus, esters, mouth feel, honey... with an IPA as the base.
You no longer have a Belgium IPA. If your "base," or primary concern is the IBU's to make an IPA, then it's only an IPA. You should start with a Belgium recipe and bump up the IBU.

One person at my club, www.maltosefalcons.com, used a Belguim Beer recipe and added West Coast style hops for a citrusy flavor. He brought it to our meeting and I got to taste it, which I thought was really good.

I think that you need to rethink your recipe if your really going for a Belgium IPA.

Good Luck
 
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JewBrew

JewBrew

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I brewed this batch yesterday (Sunday) it is bubbling away now. Ill let you know how it turns out.
 
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JewBrew

JewBrew

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So I brewed it and submitted it to the HomeBrew Alley competition in nyc. The beer had amazing aroma, but the malt dried up to much because of the Belgian Strong yeast. If I would brew this again i would use a regular Belgian Yeast. It also got dry hopped for two weeks instead of one which worked out ok.

Im adding a link to the BJCP score cards bellow. This was my first competition and I am very satisfied the way things turned out.

Page 1
https://docs.google.com/leaf?id=0B7JpnDkuBgxJMWU1M2M2MWItMWQxZS00MTIzLThmMzYtZjM0NDEwNjczYjNk&hl=en&authkey=CPCD6eoI

Page 2
https://docs.google.com/leaf?id=0B7JpnDkuBgxJMDY5MmZiYzktOWY4NC00MWExLWI0M2QtOWM3MWE5OTI1ZWMy&hl=en&authkey=CN61lfQO

Page 3
https://docs.google.com/leaf?id=0B7JpnDkuBgxJMzIzZTM2MzQtYmIyZi00MjEwLWI5YmQtMjkxZDQzZjgxMjM2&hl=en
 
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