Ipa With A Belgian Yeast

[neonmeate]

inspired by this thread im gunner brew an attempt at cloning westvleteren blond this week

Recipe Overview
Wort Volume Before Boil: 23.00 l Wort Volume After Boil: 20.00 l
Volume Transferred: 20.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.00 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.045 SG Expected OG: 1.051 SG
Expected FG: 1.011 SG Apparent Attenuation: 77.4 %
Expected ABV: 5.3 % Expected ABW: 4.2 %
Expected IBU (using Tinseth): 42.4 IBU Expected Color: 4.0 SRM
Mash Efficiency: 75.0 % Approx Color:
Boil Duration: 90.0 mins
Fermentation Temperature: 22 degC


Fermentables
Ingredient Amount % When
Weyermann Pilsner 3.50 kg 81.4 % In Mash/Steeped
Weyermann Munich I 0.50 kg 11.6 % In Mash/Steeped
Weyermann Pale Wheat Malt 0.30 kg 7.0 % In Mash/Steeped


Hops
Variety Alpha Amount Form When
German Brewers Gold 5.5 55 g Pelletized Hops 60 Min From End
German Hallertauer Hersbrucker 3.5 90 g Loose Whole Hops At turn off
Czech Saaz 3.0 90 g Loose Whole Hops At turn off

Yeast
Wyeast 3787-Trappist High Gravity

 

[ant]

Struise Mikkeller (Elliot brew) is a collaborative gem that is worth hunting down a recipe for. It's an IIPA/DIPA brewed in a Belgian IPA style. 9% and a (claimed) 130 IBU (Magnum for bittering, Cascade and Amarillo late boil, Fuggles for dry hopping). Crazily enough, the candi, yeast and huge amount of malt overpower the hops. Beautifully balanced.

 

[glennheinzel]

I just found the following information by Randy Mosher on creating a Belgian-American IPA:

This takes advantage of the grapefruit character of some of the West Coast high-alpha hops, and expands on the theme. Start with a European pilsner malt, and add 10 percent of the dark Munich malt called "aromatic." For hops, I would go with a mix of Saaz and one of the grapefruity American hops such as Chinook or Liberty. You might get really perverse and use the Saaz for bittering, and use the American hops for aroma. The twist in this recipe is grapefruit peel. Use just the outer layer, shaved off a well-scrubbed grapefruit with a potato peeler. About half a grapefruit peel should be added to the kettle at the end of the boil. Ferment it with your favorite Belgian yeast, but keep the temperature on the low side to keep the Belgian character subdued. OG: 1057, 60 IBUs; color: bright amber.

www.allaboutbeer.com/homebrew/23.3-kickassipas.html


I guess the grapefruit add's "C hop" character without adding bitterness.

 

[THE DRUNK ARAB]

Struise Mikkeller (Elliot brew) is a collaborative gem that is worth hunting down a recipe for. It's an IIPA/DIPA brewed in a Belgian IPA style. 9% and a (claimed) 130 IBU (Magnum for bittering, Cascade and Amarillo late boil, Fuggles for dry hopping). Crazily enough, the candi, yeast and huge amount of malt overpower the hops. Beautifully balanced.

This beer sounds very interesting. Anyone had a go at it?

C&B
TDA

 

[bum]

Yeah, I'd be interested to know how Fuggles and Amarillo go together too. Was considering an IPA with Fuggles for bittering/flavour and Amarillo for aroma. Thought I was a bit mental for considering it but I guess there is a beer-equivalent for Rule 34.