First Belgian IPA

[stijn26]

Hi,


I Want to brew a Belgian IPA.

Beer specifications:
Desired volume ambient wort (colled down wort): 23L
OG: 1.070
FG: 1.013
Ibu: 75


Mash grist:
pils 85%
vienna 10%
sugar 5%

Mash temp 67 celsius, mash for 60 mins

Boil & hops:
Challenger: 67 gr boil for 60 mins
Magnum: 18 gr boil for 60 mins
Centennial: 68 gr boil for 5 min
Centennial: 68 gr whirlpool
Centennial: 3 gr / liter dryhop

Yeast: BRY-97, S04, you guys have suggestions? Need good sedimentation and performance, and good flavor .

 

[thehaze]

BRY-97 and S-04 are not belgian yeast, so your beer will simply be an IPA, most likely an American one. " Belgian " requires a belgian yeast which will produce specific belgian aroma and flavour.

I believe 75 IBU is way too much. The grainbill look¨s fine, but at 10%, Vienna will not do much for your beer. Raise it up to 30-50% if you want to " taste " the Vienna malt. Otherwise. just go with 95% Pilsner and 5% sugar.

I would mash lower for longer time, so you can get a drier finish.

 

[Miraculix]

Lallemand abbey would be an appropriate yeast. You might get better flocculation if you include 30 to 50% s04, but this will obviously also mess around with the flavour. Might be good, might be not. You have to try out!

 

[rburrelli]

I also think your bittering is too high and also not a Belgian IPA without Belgian yeast. Try WY3787.

 

[user 205607]

I think the 78 IBUs could work if you insist on that range just move the timing around a little. That way you're drawing flavor and bitterness. Maybe Columbus instead of Challenger and Magnum. Columbus at say 15 minutes as the first hop addition will dramatically change the taste while still providing IBUs. Some Centennial at 10 and 5. T-58 works well as a Belgian yeast. You should be looking around 7.00%

 

[Dgallo]

Belgian ipa needs a Belgian yeast as stated above. Aim for a .75 Ibu/Gu ratio and it will showcase both the yeast and the hops, thats about 50 ibus. Your late additions of centennial will work well with Belgian yeast. You could also add some cascade to add a nice grapefruit citrus note. I’d just use magnum as your bittering it’s much cleaner in its bitterness.

 

[stijn26]

Okay thanks, I did some adjustments based on you guys advice.

 

[Unicorn_Platypus]

use this strain. It is ideal for belgian IPAs. The yeast compliments american hops very well without competing with them. Some Belgian yeasts muddle hop flavors, this one accentuates them. Its the same strain that is used in Houblon Chouffe. In fact, the Belgian IPA that my Unicorn x Platypus avatar is named after uses this yeast.

https://wyeastlab.com/yeast-strain/belgian-ardennes

 

[ProblemChild]

I have actually used WLP400 (Belgian Wit Ale) and kept the temps in the 68°F range - worked amazingly.

Additionally, use the peel from a fresh orange and 1/4 tsp coriander. Forgot what my bittering hop was, but used Citra, Amarillo and Strata for late additions, w/p and dry hop. Grist was 80% Franco-Belges Pils, 15% red wheat and 5% Carahell. It turned out fantastic and had support from the club and the head brewer where our club meets.

For a Belgian IPA, like everyone else has said - yeast, even if the esters are subtle, is critical to this style. Sedimentation is not really all that critical. Not saying go for hazy, but cloudy with good head retention is most common. Dry is a must and higher ABV recommended

 

[Unicorn_Platypus]

I have actually used WLP400 (Belgian Wit Ale) and kept the temps in the 68°F range - worked amazingly.

Additionally, use the peel from a fresh orange and 1/4 tsp coriander. Forgot what my bittering hop was, but used Citra, Amarillo and Strata for late additions, w/p and dry hop. Grist was 80% Franco-Belges Pils, 15% red wheat and 5% Carahell. It turned out fantastic and had support from the club and the head brewer where our club meets.

For a Belgian IPA, like everyone else has said - yeast, even if the esters are subtle, is critical to this style. Sedimentation is not really all that critical. Not saying go for hazy, but cloudy with good head retention is most common. Dry is a must and higher ABV recommended

My grain bill is very similar to yours on my latest BIPA. Think the wheat adds a nice touch and compliments the esters well.

I also had a small addition of coriander. It was subtle, but very nice. You barely noticed it, but added a little nuance.

This recipe brewed a fantastic beer.

the only tweaks I think I'd make to the recipe is moving the 10 min additions to flame out and reduce the IBU to 25ish.

Although there was nothing wrong with the beer. I may also consider removing/reducing the carahell next time and going for something dryer. I may also increase the sulfate a bit too.


Note: this recipe is for a 10 gallon batch

Unicorn x Platypus (2018)

All Grain Recipe
Submitted By: brahery (Private) (Share)
Download | Delete Recipe | Bookmark


Batch Size: 12.50 gal Style: Belgian IPA (21B)
Boil Size: 16.60 gal Style Guide: BJCP 2015
Color: 5.3 SRM
Bitterness: 37.1 IBUs Boil Time: 90 min
Est OG: 1.065 (16.0° P)
Est FG: 1.012 SG (5.2° P)
ABV: 6.96%


Ingredients
Amount Name Type #
1.00 tsp Calcium Chloride (Mash 60 min) Misc 1
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1 lbs 4.00 oz Rice Hulls (0.0 SRM) Adjunct 3
24 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 4
6 lbs Red Wheat Malt (3.2 SRM) Grain 5
2 lbs Carahell - 10L (10.0 SRM) Grain 6
2 lbs Wheat, Flaked (1.6 SRM) Grain 7
8.00 oz Acid Malt (3.0 SRM) Grain 8
1.00 oz Columbus (Tomahawk) [14.0%] - First Wort Hops 9
0.50 tsp Calcium Chloride (Boil 90 min) Misc 10
0.50 tsp Gypsum (Calcium Sulfate) (Boil 90 min) Misc 11
2.00 oz Columbus (Tomahawk) [14.0%] - Boil 10 min Hops 12
1.00 oz Centennial [10.0%] - Boil 10 min Hops 13
2.00 oz Columbus (Tomahawk) [14.0%] - Boil 0 min Hops 14
1.00 oz Centennial [10.0%] - Boil 0 min Hops 15
1.00 oz Mosaic (HBC 369) [12.2%] - Boil 0 min Hops 16
1.00 oz Nelson Sauvin [12.0%] - Boil 0 min Hops 17
6.00 g Coriander Seed (Boil 0 min) Misc 18
2 pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast 19
2.00 oz Columbus (Tomahawk) [14.0%] - Dry Hop 4 days Hops 20
1.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 4 days Hops 21
1.00 oz Nelson Sauvin [12.0%] - Dry Hop 4 days Hops 22

 

[ProblemChild]

looks great to me