The following beer recipe is featured in the November/December 2011 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Can't choose between a hoppy beer or a yeasty one? Well, you can have the best of both worlds with this Belgian IPA! Who says you can't have it all?
This Belgian IPA comes from the Nov/Dec 2011 issue of Zymurgy magazine.
The following beer recipe is featured in the November/December 2011 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Can't choose between a hoppy beer or a yeasty one? Well, you can have the best of both worlds with this Belgian IPA! Who says you can't have it all?
This Belgian IPA comes from the Nov/Dec 2011 issue of Zymurgy magazine.
Ingredients:
- 7.5 lbs (3.4 kg) Weyermann Pilsner malt
- 4.75 lbs (2.2 kg) Crisp Pale Ale Malt
- 0.5 lbs (227 g) Castle Aromatic Malt
- 0.4 oz (11 g) Columbus hops 14.9%AA (60 min)
- 0.7 oz (20 g) Centennial hops 8.9%AA (45 min)
- 1.55 oz (44 g) Cascade hops 5.4%AA (15 min)
- 1.0 lbs (454 g) Cane/invert Sugar (5 min)
- 1.35 oz (38 g) Saaz hops 3.8%AA (0 min)
- 2.0 oz (57 g) Cascade hops 5.4%AA (dry hop)
- 1.0 oz (28 g) Saaz hops 3.8%AA (dry hop)
- 0.2 oz (8 g) Gypsum (boil/kettle)
- 0.25 tsp Five-Star Super Moss (boil at 10 min)
- Yeast: WY 3522 Belgian Ardennes (2L starter).
Specifications:
Yield: 5 gallons (19 L)
Original Gravity: 1.075
IBU: 44
SRM: 6 SRM
Boil Time: 90 minutes
Directions:
Mash at 145°F (63°C) for 45 minutes. Raise mash temperature to 155°F (68°C) for 15 minutes. Mash out at 165°F (74°C) and sparge at 175°F (79°C). Boil 90 minutes. Ferment at 70°F (21°C). Dry hop, package and carbonate.
Extract Version
Substitute 8.9 lbs (4kg) pale liquid malt extract for the three malts.
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