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Homebrew Recipes

Belgian IPA

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.

Belgian IPA | Belgian Specialty Ale

Ingredients

  • For 5 gallons (19 L)
    • 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

    • 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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