Wyeast has released the Unibroue strain (3864), so it's time to start planning some Belgian brews. I'm planning on doing a moderate gravity beer to propagate for an eventual BDS down the line. I figured this would be a good chance to try out the combo of Caliente hops with Special B & Dark Candi Syrup, so I'm shooting for sort of a hoppy Belgian Amber.
Does anyone have any tips for brewing hoppy Belgian ales (like a Belgian IPA, for example)? I'm thinking I should shoot for the low 60's for a fermentation temp to keep the yeast character subdued. I'm also planning on keeping most of the IBU's as FWH and late additions to keep the bitterness under control. The Unibroue yeast has such a dry finish that I don't think a really sharp bitterness would work too well.
Here's my first pass at a recipe. Comments/suggestions are always appreciated.
Title: Belgian Hoppy Amber
Brew Method: BIAB
Boil Time: 60 min
Batch Size: 3 gallons
Boil Size: 3.5 gallons
Original Gravity: 1.051
IBU (tinseth): 43.37
SRM (morey): 16.55
4 lb - Pale Ale (78.7%)
0.5 lb - Dark Munich (9.8%)
0.33 lb - Belgian Candi Syrup D-180 (late addition) (6.5%)
0.25 lb - Special B (4.9%)
0.5 oz - Motueka (AA 7.4), Type: Pellet, Use: First Wort
0.35 oz - Motueka (AA 7.4) for 60 min, Type: Pellet, Use: Boil
0.25 oz - Motueka (AA 7.4) for 15 min, Type: Pellet, Use: Boil
0.2 oz - Caliente (AA 15.3) for 5 min, Type: Leaf/Whole, Use: Boil
0.5 oz - Caliente (AA 15.3) for 0 min, Type: Leaf/Whole, Use: Boil
1 oz - Caliente (AA 15.3) for 7 days, Type: Leaf/Whole, Use: Dry Hop
0.5 oz - Motueka (AA 7.4) for 7 days, Type: Pellet, Use: Dry Hop
1) Infusion, Temp: 160 F, Time: 60 min, Amount: 18 qt, Sacc Rest
Wyeast - Canadian/Belgian Ale 3864
Rack to fermenter through Caliente hopback.
Ferment low 60's. Rack to secondary for dry-hopping.