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 ðC
20 g - Cascade, Type: Pellet, AA: 9, Use: Whirlpool for 20 min at 75 ðC
40 g - Styrian Cardinal, Type: Leaf/Whole, AA: 6.1, Use: Whirlpool for 20 min at 75 ðC
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%
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 ðC
20 g - Cascade, Type: Pellet, AA: 9, Use: Whirlpool for 20 min at 75 ðC
40 g - Styrian Cardinal, Type: Leaf/Whole, AA: 6.1, Use: Whirlpool for 20 min at 75 ðC
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%