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Dark Belgian IPA

271 calories
Method: Extract
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 30% (steeping grains only)
Source: Brewers Best Kit (Brewmented)
Rating:
41

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1.082
1.015
8.81%
93
16.71
5.21
 
Fermentables
Amount Fermentable PPG °L Bill %
3.3 lb Liquid Malt Extract - Pilsen3.3 lb Liquid Malt Extract - Pilsen 35 2 28.8%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late addition) 38 0 8.7%
3.3 lb Liquid Malt Extract - Pilsen3.3 lb Liquid Malt Extract - Pilsen - (late addition) 35 2 28.8%
3 lb Dry Malt Extract - Dark3 lb Dry Malt Extract - Dark - (late addition) 44 30 26.1%
10.6 lb Total      
Steeping Grains
Amount Fermentable PPG °L Bill %
8 ozAmerican - Caramel / Crystal 30L34304.4%
4 ozFlaked Wheat3422.2%
1 ozGerman - De-Husked Caraf I323400.5%
1 ozGerman - De-Husked Caraf III324700.5%
 
Hops
Amount Variety Type AA Use Time IBU
0.5 oz Magnum0.5 oz Magnum HopsPellet15Boil60 min30.78
1 oz Simcoe1 oz Simcoe HopsPellet12.7Boil35 min43.19
1 oz Chinook1 oz Chinook HopsPellet11.6Dry Hop6 days
1 oz Simcoe1 oz Simcoe HopsPellet12.7Whirlpool at °F0 min19.02
 
Yeast
Amount:
1
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: table sugar       Amount: 5oz      
 
Target Water Profile: Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Author: Brewers Best Kit (Brewmented), Method: Extract, Style: Belgian Pale Ale, ABV 8.81%, IBU 93, SRM 16.71, Fermentables: (Liquid Malt Extract - Pilsen, Belgian Candi Sugar - Clear/Blond (0L), Dry Malt Extract - Dark) Steeping Grains: (Caramel / Crystal 30L, Flaked Wheat, De-Husked Caraf I, De-Husked Caraf III) Hops: (Magnum, Simcoe, Chinook)
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View Count: 415
Brew Count: 0
Last Updated: 2019-02-10 15:11 UTC
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brianlovesbeer34 04/10/2019 at 10:46pm
4 of 5

Primary for 2 weeks, dry hopped, left in primary another 6 days. Bottled. If done again, I'd probably leave in primary for 3 weeks before dry hopping, then allow to bottle condition at least 4 weeks.

All in all, quite happy with it. The candi sugar (I think) remained a bit sweet and made the beer intensely belgian, which overshadowed the hops. Hops did come forward the longer it conditioned, but remained quite sweet. Next time...consider brown sugar or table sugar instead of candi sugar for a bit drier, less sweet version.



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