Belgian IPA

[Jagerbomb]

Cheers everyone! Just found these forums and am getting started on my 2nd batch. I received this recipe from a friend and thought I would take it to the experts. Any and all advice would be appreciated!

6 lbs Pale LME
1 lb Wheat DME
1 lb acid malt
1 lb Vienna malt
2 oz EKG hops (60 min)
1/2 tsp Irish moss (10 min)
2 oz Tettnanger hops (5 min)
WLP500

 

[Singletrack]

Congratulations on your first post!

I always like to see where people live. I sort of understand why people may not want to provide this information, but I find it helpful. If you didn't leave this out on purpose, consider adding it.

Anyway, I don't have any helpful advice. Or do I? You decide. I like IPAs. I like Belgian beers. I don't care for hopped up Belgian beers. Yours seems light on the hops for an IPA, and that may be a good thing. If you have had a Belgian IPA and you liked it, then trying to brew one makes sense. If not, try one. Or, just brew it anyway. I think it is hard to brew undrinkable beer. (And it is hard to brew terrific beer.)

Have fun!

 

[marckw]

Welcome to the forums.

Belgian style IPAs are amazing and GF LeFreak is one of my all around favorite beers.

Like your recipe, my method is to brew my favorite IPA/IIPA with a Vienna malt addition, and pitch Belgian yeast (I like WLP530). A day or so later I pitch WLP001 then let it finish out. So far, it's always turned out fantastic.

Good luck and let us know the results...

 

[HopHound12]

Brew that baby up so once you brew up your next batch you can
RDWHAHB (Relax, don't worry and have a home brew) as you brew batch number 2

 

[Jagerbomb]

Thank you all for your responses! Compared to my first batch (Bourbon Vanilla Stout) this recipe seemed very simple and straightforward, so I just wanted to make sure that there wasn't anything I was missing. I'll be brewing this weekend, and let you all know how it goes!

@Singletrack - Profile updated!

 

[thekraken]

pitch Belgian yeast (I like WLP530). A day or so later I pitch WLP001 then let it finish out. So far, it's always turned out fantastic.

I'm curious why you don't let the WLP530 finish it out on its own?

 

[marckw]

I'm curious why you don't let the WLP530 finish it out on its own?

I wasn't getting what I wanted out of the 530 by itself--it was just a hoppy Belgian with competing (not complementing) flavors--and knowing that LeFreak was a blend, I thought I'd experiment...but not create two beers.

Anyway, it seemed possible that I could create two, distinct styles and have them blend as part of the process. I figured if I let the 530 go at it, I would get the "Belgian" funk I was going for then let the 001 work with it to add its characteristics. Worst case, I'd have beer.

It was clearly a guess on my part if this work, but it did exactly what I wanted, and I'm pleased with the result.

 

[thekraken]

I wasn't getting what I wanted out of the 530 by itself--it was just a hoppy Belgian with competing (not complementing) flavors--and knowing that LeFreak was a blend, I thought I'd experiment...but not create two beers.

Anyway, it seemed possible that I could create two, distinct styles and have them blend as part of the process. I figured if I let the 530 go at it, I would get the "Belgian" funk I was going for then let the 001 work with it to add its characteristics. Worst case, I'd have beer.

It was clearly a guess on my part if this work, but it did exactly what I wanted, and I'm pleased with the result.

Sounds tasty. I just kegged a Raging Bitch clone last night, it fermented with wyeast 3944, the belgian character came out way too mild for my taste. Given that wyeast is supposed to be the same as WLP500, and WLP530 is suppsed to be a milder? WLP500, I wouldn't have guessed you would get enough belgian character with that double pitch. I'll have to try it on a future attempt.

 

[slarkin712]

Are you doing some kind of partial mash? The acid malt seems out of place to me. And if you're not doing a partial mash then the Vienna and acid malt will do almost nothing for you. They will not convert their starches to sugars without a mash at a proper grain to water ratio. i.e. they won't convert if you steep them in 2-3 gallons of water like most extract + steeping kits.
Also, American hops play well with Belgian yeast flavors. I like a combination of Saaz, Centennial, Amarillo, and a touch of Simcoe.

 

[marckw]

. I like a combination of Saaz, Centennial, Amarillo, and a touch of Simcoe.

+1 to American hops playing well with Belgian yeast. Simcoe as a late addition really complements the Belgian yeast with its own funkiness.

Given that wyeast is supposed to be the same as WLP500, and WLP530 is suppsed to be a milder?

Don't mean to hijack OP's thread (sorry @Jagerbomb), but wanted to add I heard the same about 500. Vs. 530. I also read that 500 has much better attenuation and some folks were experiencing stuck ferms. I chose 530 as 1) I had a cake of it on which to pitch already, 2) felt more confident in pitching the 001 to not only add its characteristics, but also to ensure it finishes out. I'd like to try other yeasts with it and may do some 1 gallon experiments in the near future.

 

[LakeErieMonster]

I would say to get rid of the acid malt completely. The acid malt is beneficial during mashing, and even then it should be kept under 3% of your total grain bill.