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Belgian IPA

203 calories 20.7 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 72% (brew house)
No Chill: 16 minute extended hop boil time
Calories: 203 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)
Created Friday September 22nd 2017
1.066
1.016
6.59%
65.19
10.85
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Belgian - Pale Ale5.5 kg Pale Ale 38 3.4 84%
0.50 kg German - Melanoidin0.5 kg Melanoidin 37 25 7.6%
0.20 kg German - CaraHell0.2 kg CaraHell 34 11 3.1%
0.35 kg Invert Sugar Syrup0.35 kg Invert Sugar Syrup - (late addition) 36 1 5.3%
6.55 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23.30 g Magnum23.3 g Magnum Hops Pellet 12 First Wort 0 min 32.69 27.8%
37 g Northern Brewer37 g Northern Brewer Hops Pellet 6 Boil 60 min 24.71 44.1%
23.60 g East Kent Goldings23.6 g East Kent Goldings Hops Pellet 5 Aroma 2 min 7.79 28.1%
83.9 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
14 L To hit 45c / 113f Infusion 45 °C 20 min
9.5 L To hit 65c /149f Infusion 65 °C 60 min
6 L To hit 76c / 168f Infusion 76 °C 15 min
Sparge Sparge 76 °C 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Brewtan B Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 ml Hydrochloric acid Water Agt Mash 1 hr.
3 g Gypsum Water Agt Boil 1 hr.
22 g Coriander seeds crushed Spice Boil 15 min.
3 g Whirlfloc Water Agt Boil 15 min.
2 g yeast nutrient Water Agt Boil 5 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 278 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 190g       CO2 Level: 3 Volumes
 
Target Water Profile
Sugarloaf WTP Winneke
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 3 15 19 10 12
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
 
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.

This recipe adjusted to increase hop aroma and bitterness 15% after a good score 38/50 from Vicbrew 2018

Made Sept 2018 and very popular making again in Oct 2018 with no changes

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-08 23:31 UTC
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