Belgian IPA - Beer Recipe - Brewer's Friend

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Belgian IPA

267 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 267 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Saturday March 25th 2023
1.081
1.015
8.7%
90.9
3.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.50 lb Belgian - Pilsner14.5 lb Pilsner 37 1.6 85.1%
2.53 lb Cane Sugar2.53 lb Cane Sugar - (late boil kettle addition) 46 0 14.9%
17.03 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Columbus1.5 oz Columbus Hops Pellet 15 Boil 60 min 67.59 24.2%
0.70 oz Columbus0.7 oz Columbus Hops Pellet 15 Boil 20 min 19.1 11.3%
2 oz Artisan - Saaz (Czech)2 oz Saaz (Czech) Hops Pellet 3.5 Boil 5 min 4.19 32.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil at 160 °F 0 min 16.1%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 3 days 16.1%
6.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
6.19 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 555 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal Strike 166 °F 148 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 64 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.53 18.1  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 5.79 g | 23.2 qt) 4.53 18.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.26 g | 33 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.19 0.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.2 -0.8  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 6 24  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

Pitch yeast and ferment at 68F (wort temperature) for the first 3-4 days and then let it free rise to as high as 75F. Add dry hops once fermentation is nearing completion (i.e. 5 points from final gravity). Steep hops for 3 days while fermentation finishes. Assume fermentation is done if the gravity does not change over ~3 days. Rack to keg thats been purged with CO2 and then chill to near freezing while carbonating at 2.5 to 3.5 volumes of CO2.

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  • Last Updated: 2023-04-23 14:17 UTC