Belgian IPA

[Dave Y]

Well, Belgian-ish IPA or BIIPA I suppose.

https://www.brewersfriend.com/homebrew/recipe/edit/1555555

After my Tripel and Saison, I’m thinking of trying a kind of Belgian themed IPA. I’m looking for a somewhat balanced like a Saison, with some extra hop contribution, not too much citrus, not too much tropical. Floral, spicy, would be fine. I want to keep this under 7%ABV and I don’t want the hops to dominate the beer. I’ve got a pound of honey in here, which I probably won’t get much from by way of character, but it should help with a slightly drier finish.

I’m planning on using Mangrove Jacks French Saison strain, warm fermented, likely no temp control while my current lager finishes.
I do have other hops available - Simcoe, Idaho 7, Strata, Citra, a little more Cascade, cluster & zappa.

Any thoughts?

 

[Minbari]

Could be interesting. i made a Belgian stout once. was an English stout with Belgian yeast. turned out pretty good. dark and fruity

 

[J A]

I've used Crystal and Sterling in several Belgian-themed IPAs. Been a while so I don't have specific memories but my notes indicate a nice hop balance and flavor.

 

[Craigerrr]

I'm following this as this is something that definitely interests me, seems like a beer that isn't dominated by hops, malt, or yeast, but is a tricky balance of the three.

 

[J A]

I'm following this as this is something that definitely interests me, seems like a beer that isn't dominated by hops, malt, or yeast, but is a tricky balance of the three.

Look up the BJCP guidelines for White IPA and Belgian IPA. They're both interesting styles and both under-represented in terms of commercial offerings.

I think the White IPA with it's Witbier base tends to like a hop presence that's smooth and fruity, almost like a Hazy IPA with that orangey-clovey contribution from the yeast. I could see some Simcoe, Mosaic, Citra, Galaxy, maybe Tahoma since it tends to be more subtle. Those are just ones I'm familiar with. Likely some of the newer varieties would really shine.

The Belgian IPA is a bigger beer (I think of Golden Strong as the base style) with more Nobel/English hop flavor with layers of citrus/fruit/floral in abundance but not necessarily a heavy pine presence. Some of the more established, old-school hybrids like Galena, Sterling, Columbus and likely some of the German hybrids like Magnum and Mandarina would be at home as well as some of the Northwest and NZ hops that feature a good dank-pot/tropical contributions.

It's been quite a while since I've played with either of these styles. Might have to see about putting one together.

 

[Zambi]

I have made golden strongs and Belgian pale ales.
I generally use noble hops, or sometimes syrian golding and EKG.
Never used rye in the malt mix though.

 

[Dave Y]

Some of the more established, old-school hybrids like Galena, Sterling, Columbus and likely some of the German hybrids like Magnum and Mandarina would be at home as well as some of the Northwest and NZ hops that feature a good dank-pot/tropical contributions.

I do have an ounce of Calista, Columbus and a few more random ounces. I thought about Calista, have used previously in an IPA. It’s low IBU and citrus-y.
I’ll take a look at inventory one last time before any updates.
I’m toying with another pound or so of malt, thanks for point out the BIPA ’size’ as well. I want to be in the 6.2-6.5 ABV range, but under 7 no matter what. I’ve done plenty of 7.0 IPAs and I want to keep the beer to a more guest friendly ABV.

I’ve purposefully not selected ’tropical’ style hops, as I thought that might be an odd combo with the yeast properties.
https://mangrovejacks.com/collections/yeasts/products/m29-french-sasion-yeast-10-g

I generally use noble hops, or sometimes syrian golding and EKG.
Never used rye in the malt mix though.

I am thinking the rye will play nice with the farmhouse style yeast. I used it in my Saison so I didn’t stray far from that recipe.

I’ll take a look into my hop inventory and see what jumps out at me.

 

[J A]

I do have an ounce of Calista, Columbus and a few more random ounces. I thought about Calista, have used previously in an IPA. It’s low IBU and citrus-y.
I’ll take a look at inventory one last time before any updates.
I’m toying with another pound or so of malt, thanks for point out the BIPA ’size’ as well. I want to be in the 6.2-6.5 ABV range, but under 7 no matter what. I’ve done plenty of 7.0 IPAs and I want to keep the beer to a more guest friendly ABV.

I’ve purposefully not selected ’tropical’ style hops, as I thought that might be an odd combo with the yeast properties.
https://mangrovejacks.com/collections/yeasts/products/m29-french-sasion-yeast-10-g

I'd say the Calista sounds good. Anything with a stone-fruit component should play well with the other flavors. I'd push a pretty good percentage of the IBUs with a smooth and fairly neutral bittering hop - Magnum is always my go-to and then build up some late additions of Calista and a little Simcoe along with something nobel/floral/herb-y - Saphir comes to mind. I haven't used much Sasion yeast. I'd want something with a relatively strong presence but maybe not the in-your-face qualities of the stronger abbey yeasts. I've heard that the Ardennes strain is nice that way.

 

[Sandy Feet]

I have been playing with the idea of hopping up a Saison, but not really doing an IPA. I would be interested on how yours comes out.
My idea was to bitter with Kent Goldings and put in a couple of ounces of Saaz (or more) in a flameout plus/or a whirlpool addition. I liked what a bunch of late additions did to my New England, but I have never used Saaz in that manner. I always added it fairly early in the boil. I have tried some Czech Lagers with a bunch of Saaz, and I did like those.
The problem is that I do need a bittering hop as the alphas in Saaz are very low.

 

[Dave Y]

I have been playing with the idea of hopping up a Saison, but not really doing an IPA. I would be interested on how yours comes out.
My idea was to bitter with Kent Goldings and put in a couple of ounces of Saaz (or more) in a flameout plus/or a whirlpool addition. I liked what a bunch of late additions did to my New England, but I have never used Saaz in that manner. I always added it fairly early in the boil. I have tried some Czech Lagers with a bunch of Saaz, and I did like those.
The problem is that I do need a bittering hop as the alphas in Saaz are very low.

It’s a WIP right now as to the hop load, but I’m good with the malt, yeast volume, numbers etc - just want to do the best I can with the hops and not make it a hop dominant beer.

I’m a little torn; I have EKG and Boadicae but the former are a bit low in AA and I could have 4 ounces of EKG and not get the same bitterness as 1 ounce of say, Warrior/CTZ/Galaxy, etc. it just doesn’t scale the same.

I am shooting for: More bitter than a typical farmhouse ale, less bitter than an American, hop forward ale, about 55-60 IBU. I’d like about half of the IBUS toward the end of the boil. I’ve not decided if I’ll dry hop yet.

Obviously many have had this idea before us, but there was a NoVA brewery that specialized in Belgian ales for a few years and their farmhouse and Belgian IPAs were real crowd pleasers. That and I’m low on IPA and I’ve never done this particular style.

 

[Zambi]

Looking at my current saisons, I think they would be good with some more hops.
I am low in ibu's, but in reality they are higher than predicted as my wort cools down slowly.
I love saaz

 

[Zambi]

It’s a WIP right now as to the hop load, but I’m good with the malt, yeast volume, numbers etc - just want to do the best I can with the hops and not make it a hop dominant beer.

I’m a little torn; I have EKG and Boadicae but the former are a bit low in AA and I could have 4 ounces of EKG and not get the same bitterness as 1 ounce of say, Warrior/CTZ/Galaxy, etc. it just doesn’t scale the same.

I am shooting for: More bitter than a typical farmhouse ale, less bitter than an American, hop forward ale, about 55-60 IBU. I’d like about half of the IBUS toward the end of the boil. I’ve not decided if I’ll dry hop yet.

Obviously many have had this idea before us, but there was a NoVA brewery that specialized in Belgian ales for a few years and their farmhouse and Belgian IPAs were real crowd pleasers. That and I’m low on IPA and I’ve never done this particular style.

Lemme try find my "De konick" taste alike tomorrow

 

[Sandy Feet]

It’s a WIP right now as to the hop load, but I’m good with the malt, yeast volume, numbers etc - just want to do the best I can with the hops and not make it a hop dominant beer.

I’m a little torn; I have EKG and Boadicae but the former are a bit low in AA and I could have 4 ounces of EKG and not get the same bitterness as 1 ounce of say, Warrior/CTZ/Galaxy, etc. it just doesn’t scale the same.

I am shooting for: More bitter than a typical farmhouse ale, less bitter than an American, hop forward ale, about 55-60 IBU. I’d like about half of the IBUS toward the end of the boil. I’ve not decided if I’ll dry hop yet.

Obviously many have had this idea before us, but there was a NoVA brewery that specialized in Belgian ales for a few years and their farmhouse and Belgian IPAs were real crowd pleasers. That and I’m low on IPA and I’ve never done this particular style.

Yup, and for me, I'm thinking more like 30 or 35 IBUs.. just a little something with a bigger late hop, low alpha addition.
I think the KG might be ok for me. The homebrew store has them listed at 4-6, which would be fine.

 

[Zambi]

Lemme try find my "De konick" taste alike tomorrow

42.5 % pale ale
42.5 % vienna
10.5 % amber
4.5 % aromatic malt
ABV around 5 %

 

[Bigbre04]

i would do maybe around 35-45 ibu

bittering with CTZ maybe 15 ibus total
15 min 10 IBUs
5 min 10 IBU
0 min 5 IBU
healthy dryhop.

could also add a Whirlpool hop addition. but i feel like belgian IPAs really want to be on the dank side to balance out the gamey saison yeast...assuming you are using a gamey funky one.

 

[Craigerrr]

Would BE-134 be a good yeast choice?
Alternatively I could get BE-256
Yeast is one area of ingredients that variety is pretty limited for me.

 

[Sandy Feet]

Zambi uses dry stuff. I have never tried a dry Belgian or Saison yeast. I used Wyeast on one and White Labs for all the others.
I very much wanted to do another when I saw what I believe to be the Dupont strain at the HB store on their website.

 

[Zambi]

Zambi uses dry stuff. I have never tried a dry Belgian or Saison yeast. I used Wyeast on one and White Labs for all the others.
I very much wanted to do another when I saw what I believe to be the Dupont strain at the HB store on their website.

Yep dry yeast.
I've done the "recipe" I posted with Voss as well and came out good. And with BRY 97 (even better).

Saisons I just go 90-100 % pilsner or pale ale malt as it is basically the yeast that decides the flavour, much more than the hops and malts.

 

[Sandy Feet]

In 5 gallons, I will use a couple of pounds of wheat with my Pils for a Saison. I used a little Vienna in my last Saison too. When I did the lighter Belgians, it was just a tiny bit of Biscuit with Pilsner.

 

[Dave Y]

I have 2 Belgian style yeasts, and the French Saison expires first, so it’s getting used first. Plus I’ve been wanting to try this strain.

Going for it today if I can get out of my dentist waiting room some time soon