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Belgian IPA - Wine Oak Aged

276 calories 23 carbs
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: 276 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created Friday November 16th 2018
1.084
1.014
9.23%
64.02
8.57
5.44
 
Fermentables
Amount Fermentable 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 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.75 oz Amarillo0.75 oz Amarillo Hops Pellet 8.6 Boil 75 min 18.29 8.3%
0.5 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%
1.5 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%
 
Mash Guidelines
Amount Description Type Temp Time
1.25 gal Infusion 149 °F 60 min
 
Other Ingredients
Amount Name Type Use Time
1 tsp yeast nutrient Other Boil 15 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
2
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
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
 
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

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-18 16:51 UTC
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