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Belgian IPA

188 calories 19.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 35.41 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
No Chill: 16 minute extended hop boil time
Calories: 188 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created: Friday September 22nd 2017
1.061
1.015
6.1%
72.8
11.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Barrett Burston - Pale Malt5 kg Pale Malt 37 2 60.3%
0.24 kg Weyermann - Caramunich Type 10.24 kg Caramunich Type 1 33.5 35 2.9%
0.30 kg Joe White - Dark Crystal Malt0.3 kg Dark Crystal Malt 34.5 85 3.6%
1.60 kg Gladfield - Vienna Malt1.6 kg Vienna Malt 37.4 3.45 19.3%
0.08 kg Dingemans - Special B0.08 kg Special B 33.1 125 1%
1.07 kg Bairds - Maris Otter Pale Ale1.07 kg Maris Otter Pale Ale 37.5 2.5 12.9%
8.29 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
66 g BSG - Magnum66 g Magnum Hops Pellet 12.3 Boil 60 min 70.67 68.8%
30 g Artisan - Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 4.2 Whirlpool 60 min 2.1 31.3%
96 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.93 g Brewtan B Water Agt Mash 1 hr.
7.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.90 g Gypsum Water Agt Mash 1 hr.
1.93 ml Phosphoric acid Water Agt Mash 1 hr.
7.80 g CaCl2 Water Agt Mash 0 min.
1.20 each Star Anise Spice Boil 0 min.
36 g Coriander seeds crushed Spice Boil 15 min.
1.20 each Whirlfloc Water Agt Boil 15 min.
2.40 g yeast nutrient Water Agt Boil 5 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
0.97 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 225 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 190g       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
44.8 3 15 57.6 43.5 0
Boil water first
Mash water 4g CaCl2, 4g CaSO4, 1.44ml Hydrocloric acid (36%)
Boil Kettle 3g CaSO4
1/2 Whirfloc last 15 mins
1 tsp Yeast nutrient last 5 mins
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L 67 to hit 60c Infusion 67 °C 60 °C 25 min
8.5 L To hit 70cf Infusion 100 °C 70 °C 35 min
10 L To hit 76c Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 16.6
Mash volume with grains 22.1
Grain absorption losses -8.3
Remaining sparge water volume (equipment estimates 28.8 L) 28
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.2 L) 35.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 30.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 30
Total: 44.6  
Equipment Profile Used: System Default
 
Notes

Yeast starter 1.6L. Target 300 Bill cells.
Pitch at 18c/64f
Ferment at 19.5c/67f allow to rise after 3 days up 24c/75f.

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  • Last Updated: 2026-01-11 04:23 UTC