belgian ipa

[michaellindopp]

Hey all. Doing a brew this weekend, bit of a "mix & mash" so to speak. Don't want it with too much of an IBU as some friends want to help and it's there first time with IPA's. My ingredients are as below. I don't need to use all and I can also pick up more if need be. All ideas are welcome.

MALT BILL -
Pilsner 2.75kg
Pale malt 2kg
Special "W" 0.5kg
Cararoma 0.5kg
homemade belgian candi sugar 0.8kg

HOPS -
50g warrior
50g styrian golding
50g liberty

YEAST -
Safale T58

 

[m00ps]

Is this a 5gal batch? You may want to get a bit more hops. You've got enough to get the bitterness of an IPA, but not the great hop punch. Getting like 2 oz of something vibrant like Citra would really help out the hopstand at the end.

I would go with:
2.75 pilsner
2.0 pale ale
0.25 cara aroma
0.8 candi sugar

mash at 148F (64.5C)

@60min: 25g warrior
@10min: 25g warrior
@0min: 50g liberty and 50gstyrian
hopstand for 30min before chilling to get the most flavor and aroma out of your hops

pitch at 65F or so and let it free rise (assuming itll be inside at room temps)
t-58 can do a pretty wide range of temps, but letting Belgian yeasts free rise it best

The candi sugar will help to dry out the beer for a better lean body typical of both Belgians and IPAs

I use this site to design all my beers. Its free and actually has a better database than beersmith. You can even select the yeast strain you use.
https://brewgr.com/homebrew-recipe-calculator

it gives an OG of 1.075 FG of 1.018 ~7%abv for this above

 

[michaellindopp]

Thanks moops

 

[michaellindopp]

Any idea on a dryhop or not. Should I add the belgian sugar to the boil or leave it till the yeast settles down a few days after.

 

[m00ps]

I'd do a dry hop if you go out and buy more hops. Any typical IPA hops would work well. Or you could even go something kinda more noble and spicy to compliment the t-58 (liberty and styrian are in that family). You'd probably want something a bit stronger though like Northern Brewer, sterling, or crystal. But Citra, Amarillo, Centennial, Mosaic, etc would all be good too.

You can add it to the boil, but I'm a big fan adding sugars in the fermentor when I use belgian yeasts. They can be finicky and adding the sugar later has several advantages: 1) it preserves any flavors and aromatics the sugar/syrup has 2) it helps the yeast out by giving them a bit more fuel 3) it stresses the yeast less at the start of fermentation because they arent in an environment with such a large OG. I always add 2-3 days into fermentation and then dry hop a week or so before I bottle or keg

 

[michaellindopp]

Yeah, I like adding to the fermenter aswell. Did 2 batches before of a tripel - only difference was that I added sugar to the boil on 1 and to the fermenter on the other. I've done a lot of ipas where I've used citra, Centennial, etc so I'll go with your idea on complimenting the yeast. I'd like to have a bit of a spicy feel to it. Never dry hopped with the more noble hops. Cheers.