Belgian IPA

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Belgian IPA

Postby MaltnHopsrGood » Mon Apr 29, 2013 2:07 pm

Anyone got a good recipe for one?
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Re: Belgian IPA

Postby turbo_ale » Mon Apr 29, 2013 2:14 pm

I don't but I tried a Samuel Adams Belgian IPA the other day and I liked it. I am not partial to Belgian beers yet, but that one was good IMO.
ON TAP:
1. 1C
2. 4B
3.
4.
5.
6.
Bottled: Gewurztraminer, Pinot Noir, Cabernet Sauvignon, 16B, 18B, 18E, 19B, 20, 21A, 23, 27
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Next: 5C

BEER, a mixture of malted grains, water, hops and yeast, that is transformed through the course of fermentation that transcends the simplicity of those basic ingredients, fundamentally into the drink of life.
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Belgian IPA

Postby Brewtime » Mon Apr 29, 2013 2:18 pm

I just brewed a clone of Flying Dog Raging b**ch. Simple grain bill and hop schedule.


Sent from my iPhone so please ignore the damn auto correct
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Re: Belgian IPA

Postby pclemon » Tue Apr 30, 2013 4:34 am

http://www.northernbrewer.com/shop/houb ... n-kit.html

Made this recipe last year. I enjoyed it and it got good reviews from other people that tried it.
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Re: Belgian IPA

Postby MaltnHopsrGood » Tue Apr 30, 2013 8:57 am

Brewtime wrote:I just brewed a clone of Flying Dog Raging b**ch. Simple grain bill and hop schedule.


Sent from my iPhone so please ignore the damn auto correct


Do you mind sharing the recipe?
Bottled: Nothing
Keg #1: Nothing
Keg #2: IPA
Keg #3: Hallertau 2-Row SMASH
Keg #4: Hallertau 2-Row SMASH
Fermenting: Nothing
Next On Deck: IPA
Brewed in 2017: 30 gallons
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Re: Belgian IPA

Postby Brewtime » Tue Apr 30, 2013 9:10 am

MaltnHopsrGood wrote:
Brewtime wrote:I just brewed a clone of Flying Dog Raging b**ch. Simple grain bill and hop schedule.


Sent from my iPhone so please ignore the damn auto correct


Do you mind sharing the recipe?



I will post it tonight.
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Re: Belgian IPA

Postby MaltnHopsrGood » Tue Apr 30, 2013 12:52 pm

Thanks! :D
Bottled: Nothing
Keg #1: Nothing
Keg #2: IPA
Keg #3: Hallertau 2-Row SMASH
Keg #4: Hallertau 2-Row SMASH
Fermenting: Nothing
Next On Deck: IPA
Brewed in 2017: 30 gallons
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Re: Belgian IPA

Postby Brewtime » Sun May 05, 2013 8:43 pm

Code: Select all
Recipe: #79 Raging b**ch Clone
Brewer: Drew Morgan
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.10 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 6.00 gal   
Bottling Volume: 6.00 gal
Estimated OG: 1.081 SG
Estimated Color: 11.8 SRM
Estimated IBU: 63.9 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 75 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
16 lbs 8.0 oz         Pale Malt (2 Row) US (2.0 SRM)           Grain         1        91.7 %       
1 lbs 8.0 oz          Caramel/Crystal Malt - 60L (60.0 SRM)    Grain         2        8.3 %         
0.75 oz               Warrior [20.20 %] - Boil 75.0 min        Hop           3        56.9 IBUs     
0.50 oz               Columbus (Tomahawk) [14.00 %] - Boil 15. Hop           4        7.0 IBUs     
0.30 tsp              Irish Moss (Boil 10.0 mins)              Fining        5        -             
1.20 tsp              Yeast Nutrient (Boil 10.0 mins)          Other         6        -             
0.75 oz               Amarillo Gold [8.50 %] - Aroma Steep 30. Hop           7        0.0 IBUs     
0.75 oz               Columbus (Tomahawk) [14.00 %] - Aroma St Hop           8        0.0 IBUs     
2.0 pkg               Belgian Wit Ale (White Labs #WLP400) [35 Yeast         9        -             
2.00 oz               Amarillo Gold [8.50 %] - Dry Hop 0.0 Day Hop           10       0.0 IBUs     


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 18 lbs
----------------------------
Name              Description                            Step Temperat Step Time     
Mash In           Add 24.50 qt of water at 166.5 F       152.0 F       60 min       
Mash Out          Add 12.60 qt of water at 205.4 F       168.0 F       10 min       

Sparge: Fly sparge with 0.49 gal water at 168.0 F
Notes:
------
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Re: Belgian IPA

Postby CA_Mouse » Mon May 06, 2013 12:19 pm

Brewtime wrote:[code]Recipe: #79 Raging b**ch Clone
Brewer: Drew Morgan
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste: (30.0)
Estimated OG: 1.081 SG


Where does this finish at? 1.012 or so?

Seems fairly simple but I noticed no added sugar, which is what I tried at the end of last year (still doing partial mash at that time) and it didn't ferment out.

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Keg #4: Cascade Pale Ale
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Re: Belgian IPA

Postby pclemon » Mon May 06, 2013 12:35 pm

CA_Mouse wrote:Where does this finish at? 1.012 or so?


WLP400 attenuation is listed as 74-78%. Getting it to finish at 1.012 would be 85%. With a mash temp of 152 I'd estimate attenuation at 76% or a FG in the neighborhood of 1.019.
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Re: Belgian IPA

Postby Brewtime » Mon May 06, 2013 12:55 pm

CA_Mouse wrote:
Brewtime wrote:[code]Recipe: #79 Raging b**ch Clone
Brewer: Drew Morgan
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste: (30.0)
Estimated OG: 1.081 SG


Where does this finish at? 1.012 or so?

Seems fairly simple but I noticed no added sugar, which is what I tried at the end of last year (still doing partial mash at that time) and it didn't ferment out.

Mouse


Mine finished at 1.016 Now I used the strain of yeast from Flying Dog. They give you two vials when you by the kit. The one I listed is comparible you can also use the WYeast version of the same yeast.
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Re: Belgian IPA

Postby CA_Mouse » Mon May 06, 2013 1:08 pm

pclemon wrote:WLP400 attenuation is listed as 74-78%. Getting it to finish at 1.012 would be 85%. With a mash temp of 152 I'd estimate attenuation at 76% or a FG in the neighborhood of 1.019.


Cool... I was just making a general guess, since I've not used that yeast. 1.019 would still be a respectable 8-8.1% ABV, so that is pretty good. Only problem I have with *most of the Imperials I've tried* is the higher alcohol tends to be too much after they warm up. They taste great chilled and have been well rounded, but once they hit the upper 50sF, they just start being too 'warm' for my tastes. I like them between 6.5% and 7%, but I drink for the complexities, not the alcohol.

Mouse
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That which does not kill us makes us stronger. - Friedrich Nietzsche


Primary: Hopping Dead
Secondary: Mead - Cinnamon; Boysenberry; Blackberry; Tart Cherry
Barrel #2: American Barleywine
Secondary: Dark Cherry Sour '13
Secondary: Pom-Cran Sour '13
Keg #1: Bourbon Barrel Oatmeal Stout
Keg #2: Cascade Pale Ale
Keg #3: Berliner Weiss
Keg #4: Cascade Pale Ale
Keg #5: Irish Red
Keg #6: Tart Walking IPA
Keg #7: Dad's Apple Cider
Bottled: Robin's Root Beer
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Re: Belgian IPA

Postby Brewtime » Mon May 06, 2013 1:10 pm

CA_Mouse wrote:
pclemon wrote:WLP400 attenuation is listed as 74-78%. Getting it to finish at 1.012 would be 85%. With a mash temp of 152 I'd estimate attenuation at 76% or a FG in the neighborhood of 1.019.


Cool... I was just making a general guess, since I've not used that yeast. 1.019 would still be a respectable 8-8.1% ABV, so that is pretty good. Only problem I have with *most of the Imperials I've tried* is the higher alcohol tends to be too much after they warm up. They taste great chilled and have been well rounded, but once they hit the upper 50sF, they just start being too 'warm' for my tastes. I like them between 6.5% and 7%, but I drink for the complexities, not the alcohol.

Mouse


I have it listed as an IIPA but realy it is a Belgian IPA so it would fall under Belgain Specialty
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Re: Belgian IPA

Postby CA_Mouse » Mon May 06, 2013 1:17 pm

Brewtime wrote:I have it listed as an IIPA but realy it is a Belgian IPA so it would fall under Belgain Specialty


I did a Belgian Blonde using Rye that I was being told I should enter in H24's contest, but I don't feel that I used enough rye to make it really stand out in the Specialty class. Nice deep golden color, 6.4% with just enough rye to give the extra spiciness, but not enough to make it scream 'WOW'. I'm going to try it again with more rye for the IEB in July.

I hope all of those that entered H24's comp do really well!

Mouse
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That which does not kill us makes us stronger. - Friedrich Nietzsche


Primary: Hopping Dead
Secondary: Mead - Cinnamon; Boysenberry; Blackberry; Tart Cherry
Barrel #2: American Barleywine
Secondary: Dark Cherry Sour '13
Secondary: Pom-Cran Sour '13
Keg #1: Bourbon Barrel Oatmeal Stout
Keg #2: Cascade Pale Ale
Keg #3: Berliner Weiss
Keg #4: Cascade Pale Ale
Keg #5: Irish Red
Keg #6: Tart Walking IPA
Keg #7: Dad's Apple Cider
Bottled: Robin's Root Beer
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Re: Belgian IPA

Postby Denny » Thu Oct 10, 2013 1:07 pm

Here's mine. I know a lot of people kinda start from a tripel recipe and hop it up. I lean more to an AIPA recipe, but with pils malt and Belgian yeast.

#336 Belgian IPA

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 17.50
Anticipated OG: 1.083 Plato: 19.93
Anticipated SRM: 6.6
Anticipated IBU: 100.9
Brewhouse Efficiency: 73 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 7.00 Gal
Pre-Boil Gravity: 1.065 SG 15.89 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
94.3 16.50 lbs. Pilsener Germany 1.038 2
5.7 1.00 lbs. CaraVienne Malt Belgium 1.034 22

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Amarillo 2007 Whole 9.50 4.6 First WH
0.50 oz. Simcoe 2007 Whole 12.30 6.0 First WH
1.00 oz. Cascade (homegrown) Whole 8.10 7.9 First WH
1.00 oz. Summit Pellet 18.00 55.0 60 min.
1.00 oz. Centennial Whole 8.60 18.4 30 min.
1.00 oz. Amarillo Whole 8.90 9.0 10 min.
0.50 oz. Simcoe 2007 Whole 12.30 0.0 0 min.
0.50 oz. Amarillo 2007 Whole 9.50 0.0 0 min.
1.00 oz. Cascade (homegrown) Whole 8.10 0.0 0 min.
1.00 oz. Cascade (homegrown) Whole 8.10 0.0 Dry Hop
1.00 oz. Amarillo Whole 7.30 0.0 Dry Hop
1.00 oz. Chinook 2008 Whole 13.00 0.0 Dry Hop


Yeast
-----

WYeast 3522 Belgian Ardennes


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 17.50
Total Water Qts: 24.00 - Before Additional Infusions
Total Water Gal: 6.00 - Before Additional Infusions

Tun Thermal Mass: 0.13
Grain Temp: 65.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacc 0 60 152 152 Infuse 168 24.00 1.37


Total Water Qts: 24.00 - After Additional Infusions
Total Water Gal: 6.00 - After Additional Infusions
Total Mash Volume Gal: 7.40 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Life begins at 60....1.060, that is!

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