Centenial Belgian IPA

[jalgayer]

Looking for help formulating an extract recipe with Wyeast 1214 belgian abbey yeast and centenial hops.

As a newbie I am not sure where to start.

 

[FiddleTilDeath]

I'm super psyched about Belgian IPA's. After experiencing a few (Houblon Chouffe etc!) I'm convinced that Belgian IPA is the next big style. Harpoon is throwing BPA as their newest year-round brew, and I just saw Ommegang released one (too pricey for my blood atm unfortunately).

I've got a Belgian Summit IPA in secondary right now, so I can't speak truly to the final product, but tasting a bit at transfer time leads me to believe this will be an amazing beer.

here's my basic recipe:
6 lbs organic light LME
3 lbs organic light DME added at 40 minutes
Summit Hops - 1oz each @ 60, 45, 30, 20, 5, and dry hopping in secondary for about 3 weeks.
Wyeast Belgian Schelde Yeast
all Poland Spring water!

I'm also trying the same recipe as above except with White Labs California Ale yeast and Pilsen LME and DME.
All malt from Northern Brewer!

Given how new this style is, you probably can't go too wrong here - as far as I'm concerned, use an IPA recipe you like and switch the yeast out to a Belgian one. There seems to be a few strategies out there - some are using more hops for their Tripels, while others seem to be just switching up the yeast. I personally want a ridiculously hoppy ale with the Belgian funk. I think for my next BPA I might go more towards overhopping a Tripel-esque beer. Rock on!