Simonh82
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I'm about to brew my first Belgian IPA today and wondered if anyone has any tips. I've harvested yeast from Duvel bottles and have a decent sized starter ready to go. I don't want to lose the character of the yeast amongst all the hops. I also want the dry finish of a Belgian beer so I'm mashing low and adding some golden syrup to boost the ABV without adding extra sweetness.
I will start fermentation at 20oC and then raise it to 23.5oC.
Anything else I need to consider?
The recipe is below:
Tin Tin Hop Hop Belgian IPA
Brew Method: BIAB
Style Name: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 29 liters
Boil Gravity: 1.053
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.067
Final Gravity: 1.015
ABV (alternate): 7.1%
IBU (tinseth): 76.1
SRM (ebcmorey): 18.89
FERMENTABLES:
4.5 kg - United Kingdom - Maris Otter Pale (76.9%)
0.2 kg - Belgian - Special B (3.4%)
0.45 kg - Invert Sugar (7.7%)
0.5 kg - Belgian - Pilsner (8.5%)
0.2 kg - Torrified Wheat (3.4%)
HOPS:
20 g - Chinook, Type: Leaf/Whole, AA: 13.5, Use: Boil for 60 min, IBU: 26.41
20 g - Nugget, Type: Leaf/Whole, AA: 13.9, Use: Boil for 60 min, IBU: 27.19
30 g - Cascade, Type: Pellet, AA: 9, Use: Boil for 10 min, IBU: 10.53
25 g - Chinook, Type: Leaf/Whole, AA: 13.5, Use: Boil for 10 min, IBU: 11.97
20 g - Cascade, Type: Pellet, AA: 9, Use: Whirlpool for 20 min at 75 °C
25 g - Nugget , Type: Leaf/Whole, AA: 13.9, Use: Whirlpool for 20 min at 75 °C
40 g - Styrian Cardinal, Type: Leaf/Whole, AA: 6.1, Use: Whirlpool for 20 min at 75 °C
50 g - Cascade, Type: Pellet, AA: 9, Use: Dry Hop for 7 days
60 g - Styrian Cardinal, Type: Leaf/Whole, AA: 6.1, Use: Dry Hop for 7 days
MASH GUIDELINES:
1) Infusion, Temp: 64 C, Time: 80 min, Amount: 24 L
2) Sparge, Temp: 75 C, Time: 10 min, Amount: 8 L
OTHER INGREDIENTS:
0.33 each - Protofloc table , Time: 15 min, Type: Fining, Use: Boil
YEAST:
Duvel strain
Attenuation (avg): 75.5%
Fermentation Temp: 20 C
TARGET WATER PROFILE:
Profile Name: Light colored and hoppy
Ca2: 150
Mg2: 15
Na: 23
Cl: 50
SO4: 150
HCO3: 0
I will start fermentation at 20oC and then raise it to 23.5oC.
Anything else I need to consider?
The recipe is below:
Tin Tin Hop Hop Belgian IPA
Brew Method: BIAB
Style Name: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 29 liters
Boil Gravity: 1.053
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.067
Final Gravity: 1.015
ABV (alternate): 7.1%
IBU (tinseth): 76.1
SRM (ebcmorey): 18.89
FERMENTABLES:
4.5 kg - United Kingdom - Maris Otter Pale (76.9%)
0.2 kg - Belgian - Special B (3.4%)
0.45 kg - Invert Sugar (7.7%)
0.5 kg - Belgian - Pilsner (8.5%)
0.2 kg - Torrified Wheat (3.4%)
HOPS:
20 g - Chinook, Type: Leaf/Whole, AA: 13.5, Use: Boil for 60 min, IBU: 26.41
20 g - Nugget, Type: Leaf/Whole, AA: 13.9, Use: Boil for 60 min, IBU: 27.19
30 g - Cascade, Type: Pellet, AA: 9, Use: Boil for 10 min, IBU: 10.53
25 g - Chinook, Type: Leaf/Whole, AA: 13.5, Use: Boil for 10 min, IBU: 11.97
20 g - Cascade, Type: Pellet, AA: 9, Use: Whirlpool for 20 min at 75 °C
25 g - Nugget , Type: Leaf/Whole, AA: 13.9, Use: Whirlpool for 20 min at 75 °C
40 g - Styrian Cardinal, Type: Leaf/Whole, AA: 6.1, Use: Whirlpool for 20 min at 75 °C
50 g - Cascade, Type: Pellet, AA: 9, Use: Dry Hop for 7 days
60 g - Styrian Cardinal, Type: Leaf/Whole, AA: 6.1, Use: Dry Hop for 7 days
MASH GUIDELINES:
1) Infusion, Temp: 64 C, Time: 80 min, Amount: 24 L
2) Sparge, Temp: 75 C, Time: 10 min, Amount: 8 L
OTHER INGREDIENTS:
0.33 each - Protofloc table , Time: 15 min, Type: Fining, Use: Boil
YEAST:
Duvel strain
Attenuation (avg): 75.5%
Fermentation Temp: 20 C
TARGET WATER PROFILE:
Profile Name: Light colored and hoppy
Ca2: 150
Mg2: 15
Na: 23
Cl: 50
SO4: 150
HCO3: 0