Black Belgian IPA

[Queequeg]

After drinking westkust recently I really want to make my own westkust inspired beer. This is what I have penciled in for this coming weekend.

13lbs maris otter low colour
2Lb flaked rye
1lb D180 candi syrup
0.5lb weyerman abbey malt
0.5lb midnight wheat
0.25lb special B

1oz warrior 19%AA at 60min
8 oz equinox 45min hopstand @140
3 oz equinox dry hop on day 3
3 oz Eureka keg hop

IBU's should be about 50
SG should be 1.076

Mash at 148F

Pitch at 61F allow to free rise to a starting fermentation temperature of 63F, on day 2 start ramping up to 70F, when fermentation slows to a crawl ramp to 75F

FG should be 1.012

I'm considering adding a green chilli tincture at kegging based on tasting results.

Thoughts, suggestions.

 

[thehaze]

Which yeast are you using? How do you know the hops are the right ones? Eureka! is pretty resiny. Equinox is fruity, but I think they would work fine.

Why would you ferment a Belgian beer so low? Belgian yeast works best - in terms of both fermentation and aroma/flavour/ester/phenolic profile - at higher temps. Think 68-74F, but of course depends on the yeast and the brewer's choice/taste. If you want surpressed esters, like some brewers want, then you do not want a Belgian beer, but an american one with spices?

 

[eetu]

IBU seems a bit low for a black ipa. Together the high og and heavy malt bill could make it taste more like a aroma hopped porter.

Never tasted Westkust, though. Just doesn't look like very ipa"ish".

 

[Queequeg]

Which yeast are you using? How do you know the hops are the right ones? Eureka! is pretty resiny. Equinox is fruity, but I think they would work fine.

Why would you ferment a Belgian beer so low? Belgian yeast works best - in terms of both fermentation and aroma/flavour/ester/phenolic profile - at higher temps. Think 68-74F, but of course depends on the yeast and the brewer's choice/taste. If you want surpressed esters, like some brewers want, then you do not want a Belgian beer, but an american one with spices?

Oops completely missed off the yeast. I will be using WLP530.

According to white labs, cooler temps for this strain promote phenols and spice which is what I want.

I tend to find you always get fruity ester no matter how you ferment with Belgian strains. I just want to avoid it tasting like a pear drop sweets.

I choose the hops based in who I think they will fit with the roasted character. Equinox it fruity yes, but also has green pepper character which I think will go really well with the roast and yeast spice. I am using Eureka for its aroma only, massive pine. I have never found it resiny mainly a light stone fruit flavor.

 

[Queequeg]

IBU seems a bit low for a black ipa. Together the high og and heavy malt bill could make it taste more like a aroma hopped porter.

Never tasted Westkust, though. Just doesn't look like very ipa"ish".

I use 50 ibus for all my IPA's and they come out fine, people commonly remark on the strong bitterness. But they could be my system and I may actually be getting better utilisation.

Hopefully the grain bill will be quite light, I use a similar one in saisions and it came out great.

Marris otter low colour is quite similar to lager malt, so it keeps the beer quite light.

 

[Queequeg]

Anyone else got input on this recipe before I crack on?