Designing Belgian IPA Thoughts...

[SkyHighBrew88]

So I have 5oz of Amarillo that are asking to be made into an IPA. Lately I've been craving some Belgian spice/twang goodness so I've been thinking along the lines of a Belgian IPA.

What guidelines as far as malt are concerned should one be thinking when creating such a recipe. Ingredients such as US 2-row malt vs. Belgian pilsner malt, candi or some other simple sugar, vienna or munich malts?

I'm thinking of using a simple US 2-row, some munich or vienna, and maybe a bit of carastan or crystal malt (probably carastan). Also, as far as yeast is concerned i'm leaning towards Wyeast 3522 Ardennes.

Any of you experienced B. IPA brewers have some thoughts on what maybe I should be considering in making this?

 

[SkyHighBrew88]

Hmmmm...glad I'm not the only one who isn't sure. Guess I'll just have to buy "Brew Like A Monk."

 

[dr_finklestein]

It's Christmas, give it a couple days!

 

[SkyHighBrew88]

It's Christmas, give it a couple days!

True that. Probably shoulda waited on this one...

 

[Calder]

Go do a search for Houblon Chouffe recipe. It's a strong Belgian with Amarillo dry hop, and uses that yeast.

 

[SkyHighBrew88]

Go do a search for Houblon Chouffe recipe. It's a strong Belgian with Amarillo dry hop, and uses that yeast.

Thanks!