Black Belgian IPA(recipe attached)

[yetijunk]

Hey guys! I started a Black Belgian IPA the other week and I'm planning on priming it and bottling it in the next several days.... It's been fermenting for the last 12 days and I was curious if Belgians are generally left unfiltered..... Specifically whether or not simply racking the beer from the settled sentiment and any suspended yeast is enough!


---8lbs pure malt extract
---1/4 lb Aromatic
---1/4 Midnight Wheat
---1/2lb Biscuit
---1/2lb Crystal 40
(155degrees for 30min)

--1oz Magnum Hops @60min boil
--1/2oz Sincoe @ 20min
--1oz Centennial @ 15min
--1/2oz Sinook @10min
--1oz Chinook @5 min
--1oz Crystal @ Flame out

---WLP550 Belgian Ale Yeast



Thanks!

 

[drainbamage]

Racking off the yeast cake is enough. Belgians are (typically) all about the yeast character, but the suspended yeast will be sufficient. If it settles in the bottle with time, you can always rouse it by rolling the bottle on the table before pouring to get it back in suspension.

 

[Bosh]

Will that be enough Midnight Wheat to turn it black?

 

[yetijunk]

Great thanks! It's not a full black but it's very dark! Just primed and bottled it after tasting it and adding some vanilla! Truly a great batch!