Hop schedule for Belgian IPA

bloom_brewer · Dec 31, 2014

I have an IPA kit (M-80) from morebeer that I have done in the past with really great results. This time I am going to use this kit as a starter for a Belgian IPA. The hops included (pellet) and hoping schedule are as follows.

2oz. Columbus @ 60
1oz. Simcoe @ 30
2oz. Columbus @ 1
1oz. Simcoe @ 1
2oz. Centennial - Dry Hop

When I did the kit the first time I used the following schedule and the beer turned out really well - my best beer to date.

2oz Columbus @ 60
1oz Simcoe @ 30
1oz Centennial @ 15
1oz Centennial @ 5
1oz Simcoe and 2 oz Columbus at flameout

I am up going to be adding to the 9lbs of malt extract, a pound of belgian candi sugar and probably some bitter orange peel. I am fermenting with White Labs 550 - Belgian Ale.

Is this too much hops to add for a Belgian IPA? Should I follow the recommended schedule or try something different? Any ideas/suggestions are appreciated.

Calder · Jan 1, 2015

Maybe it is late (or the beers I have had), but your post is confusing as to what you have done and what you plan to do.

I have not done a 'Belgian' IPA. But I have done Belgian versions of American IPAs. That is, just take an American IPA and change the yeast. Similar to Stone who just change the yeast in their IPA to get their Cali-Belgique ale.

Why candi sugar? If it is just clear candi sugar, I'd recommend using plain table sugar (it's pretty much the same thing - dark would be a different matter)

IslandLizard · Jan 1, 2015

Your altered hopping schedule looks fine. For the flameout hops I'd suggest using a 30' additional hop stand. That means, add at flameout, chill to 190 and let it recirculate, whirlpool, or stir every once in a while. After 30' chill down to pitching temps.

I find some dry hopping necessary to get the aroma. Usually in a tight-weave muslin hop sock in the keg to prevent particulates.

I don't use sugar in mine, but you could add table sugar, like Calder said. Or make a light to medium caramel syrup or light to medium inverted sugar syrup. A little bitter orange peel adds another bit of interest.

TWAL · Jan 1, 2015

That's a lot of contrast,Columbus,simcoe,orange peel ....
Keep it simple and let the yeast be center stage,drop the orange peel and use hops that work to compliment the yeast.

bloom_brewer · Jan 1, 2015

I guess what I wanted to know was if the hops included in the kit would be too much bitterness to feature the yeast in a belgian style ipa. I might just follow the hop schedule suggested including dry hopping.

I thought the belgian candi sugar was a little different than standard sugar cause it's made from beets or something. Is candi sugar just wolf tickets or what?

Calder · Jan 1, 2015

Beet sugar, cane sugar, pretty much no difference. Same thing at the molecular level, and sold throughout the world as 'sugar'.

Candi sugar is inverted sugar, where some bonds have been broken down, making it easier for the yeast to consume. The yeast will happily do this, and there appears to be no real reason to invert the sugar before adding to wort/beer.

Dark candi sugar/syrup has been caramelized, which adds flavors. In the case of dark candi sugars, it can contribute to the flavor of the beer.