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21B1a. Specialty IPA - Belgian

239 calories 21 carbs
Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 239 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created Wednesday August 30th 2017
1.073
1.013
7.88%
81.84
6.56
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
14 lb Belgian - Pale Ale14 lb Pale Ale 38 3.4 83.3%
2.80 lb Rice Hulls2.8 lb Rice Hulls 0 0 16.7%
16.8 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.50 oz Admiral1.5 oz Admiral Hops Pellet 14.5 Boil 60 min 73.02 50%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 20 min 4.57 16.7%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 10 min 2.74 16.7%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 5 min 1.51 16.7%
 
Mash Guidelines
Amount Description Type Temp Time
5.25 gal Single Infusion Infusion 152 °F 90 min
4.3 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
0.61 g Magnesium Chloride Water Agt Mash 1 hr.
40.02 ml Phosphoric acid Water Agt Mash 1 hr.
6.94 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 462 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Rice Hulls:
Add 1lb for every 5lbs malt to help with heat distribution.

Condition at least 4 weeks.

70◦F until kraeusen falls through (about 9 days). Transfer to secondary fermentor. Add dry hops and ferment for about another 7 days.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
An IPA with the fruitiness and spiciness derived from the use of Belgian yeast. The examples from Belgium tend to be lighter in color and more attenuated, like a tripel that has been brewed with more hops. This beer has a more complex flavor profile and may be higher in alcohol than a typical IPA.

Aroma:
Moderate to high hop aroma, often tropical, stone fruit, citrus or pine-like typical of American or New World hop varieties. Floral and spicy aromas are also found indicating European hops. Grassy aroma due to dry hopping may be present. Gentle, grainy-sweet malt aroma, with little to no caramel. Fruity esters are moderate to high and may include aromas of bananas, pears and apples. Light clove-like phenols may be noticeable. Belgian candi sugar-like aromas are sometimes present.

Appearance:
Light golden to amber in color. Off-white head is moderate to large and has good retention. Clarity is fair to quite hazy in dry hopped examples.

Flavor:
Initial flavor is moderately spicy and ester-like associated with Belgian yeast strains. Clove-like and peppery flavors are common. Banana, pear and apple flavors are also typical. Hop flavors are moderate to high in intensity and may reflect tropical, stone fruit, melon, citrusy, or piney American/New World varieties or floral and spicy Saazer-type hop flavors. Malt flavor is light and grainy-sweet, sometimes with low toasted or caramel malt flavor but not required. Bitterness is high and may be accentuated by spicy yeast-derived flavors. The finish is dry to medium-dry although some examples have a slight sweetness mixed with the lingering bitterness.

Mouthfeel:
The body is medium to light and varies due to carbonation level and adjunct use. Carbonation level is medium to high. Some higher alcohol versions may be warming although this may not be clear.
Comments: The choice of yeast strain and hop varieties is critical since many choices will horribly clash.

History:
A relatively new style, started showing up in the mid-2000s. Homebrewers and microbreweries simply substituted Belgian yeast in their American IPA recipes. Belgian breweries added more hops to their tripel and pale ale recipes.

Characteristic Ingredients:
Belgian yeast strains used in making tripels and golden strong ales. American examples tend to use American or New World hops while Belgian versions tend to use European hops and only pale malt.

Style Comparison:
A cross between an American IPA/Imperial IPA with a Belgian Golden Strong Ale or Tripel. This style is may be spicier, stronger, drier and fruitier than an American IPA.

Vital Statistics:
OG: 1.058 – 1.080
FG: 1.008 – 1.016
IBUs: 50 – 100
SRM: 5 – 15
ABV: 6.2 – 9.5%

Commercial Examples:
Brewery Vivant Triomphe, Houblon Chouffe, Epic Brainless IPA, Green Flash Le Freak, Stone Cali-Belgique, Urthel Hop It

Tags:
high-strength, pale-color, top-fermented, north-America, craft-style, ipa-family, specialty-family, bitter, hoppy

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  • Last Updated: 2019-10-29 21:23 UTC
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