5 - RB 04 bis

� RECIPE Belgian-American IPA
Yield: 5 gallons (19 liters)
Gravity: 1.060 (14.5 �P)
Alcohol/vol: 4.9 to 5.6%
Color: Bright amber
Bitterness: 49 IBU
Yeast: Belgian Ale
Maturation: 6 to 8 weeks
All-Grain Recipe:
9.75 lb (4.4 kg)
87%
Pilsener malt
1.5 lb (0.68 kg)
13%
pale crystal malt

Extract + Steeped Grain Recipe:
5.75 lb (2.6 kg) 76% pale dry extract
1.0 lb (0.45 kg) 16% medium crystal malt

Hops:
2.0 oz (57 g) 60 min Liberty (4.5% AA)
2.0 oz (57 g) 30 min Saaz (3% AA)
1.0 oz (57 g) 5 min Saaz (3% AA)

Belgian-American IPA This takes advantage of the grapefruity character of some of the West Coast high-alpha hops, and expands on the theme. Start with a European Pilsener malt, and add 10 percent of the kind of dark Munich malt called “aromatic.” For hops, I would go with a mix of Saaz and one of the grapefruity U.S. hops such as Chinook or Ahtanum. You might get really perverse and use the Saaz for bittering and the U.S. hops for aroma. A twist—literally—in this recipe, would be to use grapefrut peel, just the outer layer, shaved off a well-scrubbed grapefruit with a potato peeler About half a grapefruit, prepared this way, should be added to the kettle at the end o the boil. Ferment with your favorite Belgian yeast, but keep the temperature on the low side to keep the Belgian character subdued. �

Extrait de: Mosher, Randy. � Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass. � iBooks.