Kitchen sink IPA

[Polyphaeon]

Working with what I have - trying to save myself a trip to the LHBS. Going for a sweet and fruity IPA. Also looking to clean out the hops in my freezer. Brewing tomorrow and would happily take comments.

12# 2-row pale malt
1/2# honey malt
1/4# cara-pils

Hop mix of chinook, cascade, willamette and simcoe (I am guessing the average AA of this mix is ~8)
1oz at 60min
1oz at 30min
1oz at 15min
1oz at 5min
1oz at 0min
Dry hops... probably cascade.

Yeast 1762 belgian abby II
OG 1.063
ABV 6.7
IBU 65

Might bring the OG up a little bit more. Will ferment by a furnace vent - should help with the ester production.

Let me know if you think this sounds crazy or awesome. Thanks!

 

[beerandloathinginaustin]

It shouldn't work out too terribly. I know some of the breweries that make Belgian IPAs will run the yeast cool (low 60s) for 48 hrs and then let it free rise. That might be the way to go here.

 

[Polyphaeon]

Okay interesting. I can do that.

 

[kingwood-kid]

1762 doesn't taste like the other Belgian yeasts. It kicks out plenty of banana if you don't keep the temps down.