Tin Tin Hop Hop Belgian IPA

I'm going to make a Belgian IPA today. It's my first go at this style but I had a lovely example in a selection box called First World Problems by Stewart Brewing. I'm using Duvel yeast that I've cultured from bottle dregs.

Recipe below. I'll update later when the brew is underway.

Brew Method: BIAB
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 29 liters
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
25 g - Nugget , Type: Leaf/Whole, AA: 13.9, Use: Whirlpool for 20 min at 75 °C
20 g - Cascade, Type: Pellet, AA: 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: 9 L

OTHER INGREDIENTS:
0.33 each - Protofloc table , Time: 15 min, Type: Fining, Use: Boil

YEAST:
White Labs - Belgian Golden Ale
Attenuation (avg): 75.5%

The mash went well, although the large grain bill meant I couldn't quite fit all of the liquid in with the lid on. This meant I drew off a litre and kept it in a jug for 15 min then returned it and drew of another liter.





Images don't seem to be working so here are links.
https://goo.gl/photos/ibqzvS9GeutNaoCx8
https://goo.gl/photos/HU7EdNRLRRwHzavWA

Boil is well underway. Chinook and Nugget are in and I'm waiting for the late boil additions. Thanks to Brupaks anitfoam I don't need to worry about boil overs. A tiny spot on the end of a teaspoon is enough.

Boil
https://goo.gl/photos/jsschCEr8exzB6Sc6

Antifoam

https://goo.gl/photos/UwJoQALz42YuJW959

The starter is kicking off! Not bad given that this was bottle dregs a week ago.
https://goo.gl/photos/bc47YxUNuVfsEuG49

Your brewing at 12.00...I admire your dedication

I tend to start after my boy is in bed. I aim for a 2am finish.

This looks interesting, I've not tried this style, but I like the sound of it!

Hops_and_Dreams said:

This looks interesting, I've not tried this style, but I like the sound of it!

Click to expand...

If you can get on, try a bottle of First World Problems. Really delicious.

My brew came in quite a bit below the target OG. I think the larger than usual grain bill (for me at least) led to lower efficiency. Also the tin of golden syrup I added didn't boost the gravity as much as I thought. I also ended up slightly over volume so could have boiled longer but it was very late.

I think it will end up about 6% rather than 7% but that's OK.

I took a gravity reading for this when I dry hopped a couple of days ago and it is down to 1.008 making it ~6.7%. With the addition of priming sugar, this should end up very close to the 7% which I was aiming for.

This Duvel yeast really can chew through the fermentables.

The initial taste was very pleasant. Plenty of bitterness from the boil hops although this had smoothed out a lot compared to the gravity sample I took before pitching. Less hop flavour than I was hoping for, or perhaps the yeast flavour currently dominates. I'm hoping that 120g of dry hops should balance this back towards the hop side.

It will definitely be a very interesting beer.