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- May 29, 2013
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I'm not sure how a Belgian and an IPA mix will end up but I guess I'm about to find out. What I'm looking for in this recipe is a good mix of maltiness and hops. For the hops I've chosen to first wort and the rest late additions to try and create a smoother hop profile. I'm also thinking about dry hopping but I'll see if I need to or not once the fermentation is complete. I'm also going to do a decoction mash. I know decoctions aren't needed anymore but I've never done one so I figured I'd give it a try. Another reason for the decoction is to try and get a bit more efficiency out and malt character out of it. I could sparge and dramatically increase my efficiency but that's not what I'm looking for right now.
I'm also debating using either Wyeast 3522 or 1388. Leaning more towards 3522 but I haven't used either one, any suggestions?
Brew Method: All Grain
Style Name: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.045
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.059
Final Gravity: 1.015
ABV (standard): 5.77%
IBU (tinseth): 52.39
SRM (morey): 12.59
FERMENTABLES:
6 lb - Belgian - Pale Ale (49%)
4 lb - Belgian - Munich (32.7%)
16 oz - Belgian Candi Syrup - Amber - (late addition) (8.2%)
10 oz - American - Caramel / Crystal 60L (5.1%)
10 oz - Flaked Barley (5.1%)
HOPS:
2 oz - Cascade, Type: Pellet, AA: 7, Use: First Wort, IBU: 30.54
1 oz - saaz, Type: Pellet, AA: 4, Use: Boil for 20 min, IBU: 8.73
1 oz - saaz, Type: Pellet, AA: 4, Use: Boil for 10 min, IBU: 5.22
1 oz - Cascade, Type: Pellet, AA: 7, Use: Aroma for 5 min, IBU: 5.03
1 oz - saaz, Type: Pellet, AA: 4, Use: Aroma for 5 min, IBU: 2.87
MASH GUIDELINES:
1) Infusion, Temp: 130 F, Time: 20 min
2) Infusion, Temp: 149 F, Time: 60 min
3) Infusion, Temp: 168 F, Time: 15 min
Starting Mash Thickness: 1.5 qt/lb
OTHER INGREDIENTS:
1 tsp - irish moss, Time: 15 min, Type: Fining, Use: Boil
2 oz - orange zest, Type: Flavor, Use: Secondary
1 oz - coriander (crushed), Type: Spice, Use: Secondary
YEAST:
Wyeast - Belgian Ardennes 3522
Starter: Yes
Form: Liquid
Attenuation (avg): 74%
Flocculation: High
Optimum Temp: 65 - 85 F
Fermentation Temp: 70 F
Pitch Rate: 1.0 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Aurora, CO Municipal Water
Ca2: 48
Mg2: 16
Na: 45
Cl: 37
SO4: 53
HCO3: 142
Water Notes:
Calcium Chloride 4 grams
Gypsum 4 grams
I'm also debating using either Wyeast 3522 or 1388. Leaning more towards 3522 but I haven't used either one, any suggestions?
Brew Method: All Grain
Style Name: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.045
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.059
Final Gravity: 1.015
ABV (standard): 5.77%
IBU (tinseth): 52.39
SRM (morey): 12.59
FERMENTABLES:
6 lb - Belgian - Pale Ale (49%)
4 lb - Belgian - Munich (32.7%)
16 oz - Belgian Candi Syrup - Amber - (late addition) (8.2%)
10 oz - American - Caramel / Crystal 60L (5.1%)
10 oz - Flaked Barley (5.1%)
HOPS:
2 oz - Cascade, Type: Pellet, AA: 7, Use: First Wort, IBU: 30.54
1 oz - saaz, Type: Pellet, AA: 4, Use: Boil for 20 min, IBU: 8.73
1 oz - saaz, Type: Pellet, AA: 4, Use: Boil for 10 min, IBU: 5.22
1 oz - Cascade, Type: Pellet, AA: 7, Use: Aroma for 5 min, IBU: 5.03
1 oz - saaz, Type: Pellet, AA: 4, Use: Aroma for 5 min, IBU: 2.87
MASH GUIDELINES:
1) Infusion, Temp: 130 F, Time: 20 min
2) Infusion, Temp: 149 F, Time: 60 min
3) Infusion, Temp: 168 F, Time: 15 min
Starting Mash Thickness: 1.5 qt/lb
OTHER INGREDIENTS:
1 tsp - irish moss, Time: 15 min, Type: Fining, Use: Boil
2 oz - orange zest, Type: Flavor, Use: Secondary
1 oz - coriander (crushed), Type: Spice, Use: Secondary
YEAST:
Wyeast - Belgian Ardennes 3522
Starter: Yes
Form: Liquid
Attenuation (avg): 74%
Flocculation: High
Optimum Temp: 65 - 85 F
Fermentation Temp: 70 F
Pitch Rate: 1.0 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Aurora, CO Municipal Water
Ca2: 48
Mg2: 16
Na: 45
Cl: 37
SO4: 53
HCO3: 142
Water Notes:
Calcium Chloride 4 grams
Gypsum 4 grams