Belgian IPA - Wine Oak Aged - Beer Recipe - Brewer's Friend

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Belgian IPA - Wine Oak Aged

277 calories 23.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Specialty IPA: Belgian IPA
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 277 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Friday November 16th 2018
1.084
1.014
9.2%
64.0
8.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 42.9%
2 lb Canadian - Honey Malt2 lb Honey Malt 37 25 14.3%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose 46 0.5 14.3%
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 21.4%
1 lb Dry Malt Extract - Extra Light1 lb Dry Malt Extract - Extra Light 42 2.5 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Amarillo0.75 oz Amarillo Hops Pellet 8.6 Boil 75 min 18.29 8.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 75 min 4.96 5.6%
0.75 oz Simcoe0.75 oz Simcoe Hops Pellet 12.7 Boil 75 min 27.01 8.3%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 10 min 5.17 16.7%
1.25 oz Simcoe1.25 oz Simcoe Hops Pellet 12.7 Boil 5 min 8.59 13.9%
1.25 oz Amarillo1.25 oz Amarillo Hops Pellet 8.6 Boil 0 min 13.9%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 5 days 11.1%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Dry Hop 5 days 11.1%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 11.1%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp yeast nutrient Other Boil 15 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 211 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.25 gal Infusion -- 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.14 g | 32.6 qt) 6.54 26.2  
Mash volume with grains (equipment estimates 8.14 g | 32.6 qt) 7.18 28.7  
Grain absorption losses (steeping) -1 -4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.46 1.8  
Pre boil volume (equipment estimates 7.6 g | 30.4 qt) 6 24  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.54 26.2
Equipment Profile Used: System Default
 
Notes

Partial Mash, mash 8lbs malt for 60 mins, add extract to boil kettle with sugar. Use same water agents as Pliny All Grain. Can subsitute 2.5lbs honey malt for shown above or munich dark malt.

Adding 2 packs of yeast to ensure healthy fermentation, not doing starter (didnt have time...). Start fermentation at 68F then quickly let it ferment out at 72-75F inside. Can substitute yeast for Wyeast 3787 trappist high gravity.

Once fermented, putting into red wine barrel for a few weeks to age and pull some wine character, then putting back into carboy and dry hopping for 5 days.

Bottling after that for a few weeks

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  • Last Updated: 2018-11-18 16:51 UTC