i need advice

drk_boyce · Sep 29, 2013

Rookie brewer still using mr beer kegs. im doing my 6th batch and im planning on a belgain ipa. any input is greatly appreciated
2.2 gallon batch, ill boil 3 gallon.

3.15 lbs northern brewer super structure extract
1.00 lb dme extra light
1.00 Briess Caramel 10L Steeping grains

60 min .75 oz warrior
20 min .50 oz columbus
5 min .50 oz amarillo
dry hop .25 oz amarllo

3944 belgian wit smack pack

this will be my first batch in my new fermentation vessel. mini fridge with digital temp controller and separate thermometer for assurance. im thinkin about fermenting at 65 degrees since it might be volatile.

Yooper · Sep 29, 2013

I have no idea what "super structure extract" is- but I will just assume it's a light extract in color.

I think that a whole pound of 10L is way too much for a 2.2 gallon batch. That's what I'd use for a 5 gallon batch. I'd cut that to .5 pound as an absolute maximum, and consider more like 4-5 ounces as a good amount.

Columbus hops are quite "dank" and strong. I like them in IPAs, but in a Belgian style, it might not go great with the amarillo hops and the phenolics (clove flavor) from that yeast. I'd probably not use that yeast strain, and instead go with a more estery (fruity) yeast instead of the strong clove flavor. I'd consider Belgian abbey yeast (1214) or 3522, for the balance of esters to go with the amarillo, along with the clove flavor.

.75 ounces of warrior for bittering seems really high for a small batch. Did you run this through any brewing software? It seems like too much bittering for this batch.

Homercidal · Sep 30, 2013

+1 on Yoopers post. Most of the recipes found on this site are for 5 gallon batches or maybe 10 gallon batches. You's have to scale them down appropriately in order to come up with a 2.5 gallon recipe. Some of those items look like a LOT for that much beer.

Cider123 · Sep 30, 2013

I humbly agree with the moderators. Keep that 3944 in your fridge if you don't use it. It makes a great Witbeer!

drk_boyce · Oct 1, 2013

Thanks for the input. I read these a little late lol. I brewed yesterday and it's bubbling along nicely at 65*. I ran the recipe through 2 different calculators and came up with 102 & 109 IBU. I started to use the wlp 400 like the ragin bitch yeast but I decided to try this one since it has a broader temp range. I wasn't sure how well my new fridge would work out. I agree it does sound like a lot on the hops and steeping grain but I like a wicked beer. I'll let you know how it goes

Homercidal · Oct 1, 2013

Well, if it's only too much hops, that's not necessarily a bad thing! Keep us posted!

drk_boyce · Oct 2, 2013

With a big beer like this how long do you guys recommend leaving it in the primary before racking to secondary to dry hop?

Homercidal · Oct 2, 2013

When it's done fermenting. Then maybe a few more days. Since it's an IPA you don't want to age it, but rather move it along as quickly as is reasonable. If you are bottling you will have to give 2-3 weeks for carbonation anyway, so just rack when it's done fermenting, then let it clear in the secondary with dry hops. After 5-7 days with dry hops it should be good to rack to a bottling bucket and get bottled.

drk_boyce · Nov 10, 2013

So today was taste day on the Belgain IPA. Spot on for bitterness, but a lil shy on the hoppy floral side. Ill def adjust for more late additions of hops. Good malt backbone to accompany the bitterness. I kept the temp on the low side during fermentation, and I think the yeast was a good choice. When I racked to secondary you could smell banana and a little clove in there. I have a cold today which sucks for tasting but I can pick up that delicious Belgain kick in there. I boiled at full volume and had a fairly quick cold break but it's still a lil cloudy for an IPA. Overall good beer, I'll brew it again with changes to the hop additions.