Author Topic: Belgian IPA  (Read 1581 times)

beveragebob

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Belgian IPA
« on: November 20, 2010, 06:28:09 PM »
A couple of four years ago, I heard about this style emerging and being the dinosaur that I am, I decreed it blasphemy. Then last year I tasted Urthel Hopit and I was truly blown away. I know there are domestics(craft brews) out there now that are quite tasty that I haven't had a chance to taste. So, I decided I need to snap out of my own self imposed style guideline prison and brew one up. My thoughts have been scattered to say the least. I don't want to make any "copy cat" brews(Not that there's anything wrong with that!) so, I keep going back and forth....I've already got the grain bill down...standard Belgian Triple with just a "kiss" of Munich and of course white cane sugar for the dry finish. Do I make one with a bitter backbone showcasing Noble hops or do I just rip into it and do something like an all American "C" rendition? It's tough to be a homebrewer these daze! Oh yeah, I'll be using WLP550 Trappist....anyone try one of these using Saison or Wit?

Offline EHall

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Re: Belgian IPA
« Reply #1 on: November 20, 2010, 07:34:26 PM »
When I did one of these a couple years ago, I used Amarillo, Cascade and Simcoe. OG was about 1.081 and IBUs 52. When I do it again in the next couple months, I'm going to up the IBUs to around 75 this time...
Phoenix, AZ

beveragebob

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Re: Belgian IPA
« Reply #2 on: November 21, 2010, 06:05:11 PM »
Thanks EHALL!

Offline dannyjed

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Re: Belgian IPA
« Reply #3 on: November 21, 2010, 06:10:02 PM »
Let us know how this turns out.  I was thinking of trying something similar - a standard Belgian grain bill and yeast, but with higher IBU's.
Dan Chisholm

Offline ryang

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Re: Belgian IPA
« Reply #4 on: November 22, 2010, 12:43:17 PM »
Oh yeah, I'll be using WLP550 Trappist....anyone try one of these using Saison or Wit?
Planning one with 3724 belgian saison.  had planned to have already brewed it by now, but looks like it might be december...
Got lots of centennial, simcoe, and cascades in the freezer...

Offline denny

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Re: Belgian IPA
« Reply #5 on: November 22, 2010, 12:48:36 PM »
Here's one I really like.  The spiciness of the WY3522 works really well with Am. hops...

#325 Belgian IPA

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       17.50
Anticipated OG:          1.083    Plato:             19.93
Anticipated SRM:           6.6
Anticipated IBU:          90.3
Brewhouse Efficiency:       73 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    7.00    Gal
Pre-Boil Gravity:      1.065    SG          15.89  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 94.3    16.50 lbs. Pilsener                      Germany        1.038      2
  5.7     1.00 lbs. CaraVienne Malt               Belgium        1.034     22

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.00 oz.    Cascade (homegrown)               Whole    8.10   7.9  First WH
  1.00 oz.    Summit                            Pellet  18.00  55.0  60 min.
  1.00 oz.    Centennial                        Whole    8.60  18.4  30 min.
  1.00 oz.    Amarillo                          Whole    8.90   9.0  10 min.
  1.00 oz.    Cascade (homegrown)               Whole    8.10   0.0  0 min.
  1.00 oz.    Cascade (homegrown)               Whole    8.10   0.0  Dry Hop
  1.00 oz.    Amarillo                          Whole    7.30   0.0  Dry Hop


Yeast
-----

WYeast 3522 Belgian Ardennes


Mash Schedule
-------------

Mash Name:

Total Grain Lbs:   17.50
Total Water Qts:   24.00 - Before Additional Infusions
Total Water Gal:    6.00 - Before Additional Infusions

Tun Thermal Mass:   0.13
Grain Temp:        65.00 F


                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
sacc                   0     60    152     152   Infuse   168       24.00   1.37


Total Water Qts:           24.00 - After Additional Infusions
Total Water Gal:            6.00 - After Additional Infusions
Total Mash Volume Gal:      7.40 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Life begins at 60.....1.060, that is!

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Offline SiameseMoose

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Re: Belgian IPA
« Reply #6 on: November 22, 2010, 01:48:14 PM »
My recipe is pretty similar to Denny's, but I use 1.5' of sugar to dry out the finish a bit (same OG). I definitely agree with the Ardennes yeast working well with American hops, especially Amarillo. I also dry hop with Crystal, and am even considering some Simcoe in addition. I need to wait and see how the most recent iteration turned out, but it's still bottle conditioning.
_____________________________________________________
Rob
I named my brewery after my cat, Moose. He's Siamese.
Primary: Belgian IPA
Kellerbier (to be cask conditioned for Memorial Day)
Secondary: 3 different batches of Flanders Red, Lambic, Alt
Lagering: none
Kegs: 18, but not all in use
Bottles: Gazillions
Next up: American Wheat with pear concentrate

Offline denny

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Re: Belgian IPA
« Reply #7 on: November 22, 2010, 03:18:21 PM »
I considered adding sugar to mine, but I decided I wanted it more like an Am. IPA than a tripel in regard to body.  But I may try some sugar in the next batch just to test the difference.
Life begins at 60.....1.060, that is!

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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

Offline MDixon

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Re: Belgian IPA
« Reply #8 on: November 22, 2010, 04:52:17 PM »
I don't overthink it much, just make your standard IPA recipe and change the yeast to something Belgian. I kinda like T58 dry yeast for the job...
It's not a popularity contest, it's beer!

Offline SiameseMoose

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Re: Belgian IPA
« Reply #9 on: November 23, 2010, 12:25:01 PM »
I considered adding sugar to mine, but I decided I wanted it more like an Am. IPA than a tripel in regard to body.  But I may try some sugar in the next batch just to test the difference.
Yes, but you live on the west coast. Some of you guys can't see past the end of your IPA nose :D
I live closer to Belgium than you do, so I prefer mine closer to Belgian body. I guess we should say your preference is an American IPA with Belgian yeast, mine is a Belgian Tripel with American hops.
_____________________________________________________
Rob
I named my brewery after my cat, Moose. He's Siamese.
Primary: Belgian IPA
Kellerbier (to be cask conditioned for Memorial Day)
Secondary: 3 different batches of Flanders Red, Lambic, Alt
Lagering: none
Kegs: 18, but not all in use
Bottles: Gazillions
Next up: American Wheat with pear concentrate

Offline uthristy

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Re: Belgian IPA
« Reply #10 on: November 23, 2010, 01:34:56 PM »
I live closer to Belgium than you do, so I prefer mine closer to Belgian body. I guess we should say your preference is an American IPA with Belgian yeast, mine is a Belgian Tripel with American hops.


I also prefer the Belgian influenced IPA  ;D

Alot of testing and traveling went into this recipe.

 Houblon Chouffe aka HopChewy
SG 1.078
FG 1.006
IBU: 58


Grain/Extract/Sugar
--------------------------------
4.88 kg. Pilsner
0.91 kg. Beet Sugar


Hops
-------------------------------------

21g.Columbus 60 min.--> 16.4 AA <---- adjust as needed
10g.Columbus 20 min.
35g.Czech Saaz 7 min.
21g.Amarillo Dry Hop

Yeast
-----
White Labs WLP550
( I now use a blend of wlp550 & wyeast 3522 & Lupulus Blond)


<Mash Temps >
62 ºC = 143.6 ºF >>20min
68 ºC = 154.4 ºF >>70min

Pitching temp>    (I like 75 ºF)
26 ºC = 78.8 ºF

Lager 3 weeks>  (while dry hopping)
2 ºC = 35.6 ºF

Grain to glass 5wks ;)
« Last Edit: November 24, 2010, 04:21:11 AM by uthristy »

beveragebob

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Re: Belgian IPA
« Reply #11 on: November 23, 2010, 02:36:30 PM »
Thanks for all the great info and recipes! Looks like I'll be starting my BIPA journey. What's next for me? Cascadian Dark Ale 8)