Belgian IPA (#23) - Beer Recipe - Brewer's Friend

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Belgian IPA (#23)

260 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 260 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Saturday March 25th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Pilsner10 lb Pilsner 36 1.5 58.8%
3 lb Weyermann - Pale Wheat3 lb Pale Wheat 36 2 17.6%
1 lb American - Victory1 lb Victory 34 28 5.9%
1 lb Gambrinus - Honey Malt1 lb Honey Malt 37 25 5.9%
1 lb Weyermann - Vienna Malt1 lb Vienna Malt 37 3.5 5.9%
1 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.28 oz Nugget0.28 oz Nugget Hops Pellet 13.4 Boil 60 min 11.64 5.1%
1 oz Chinook1 oz Chinook Hops Pellet 14.1 Boil 60 min 43.73 18.3%
0.18 oz Amarillo0.18 oz Amarillo Hops Pellet 8.5 Boil 15 min 2.35 3.3%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 3.8 Boil 15 min 11.7 36.6%
1 oz Sterling1 oz Sterling Hops Leaf/Whole 6.8 Boil 15 min 9.51 18.3%
1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop 4 days 18.3%
5.46 oz / $ 0.00
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 3.33 g | 13.3 qt) 2.75 11  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

Brewed March 25, 2023
Kegged April 9, 2023

HOPS
New HBS (Bear Roots) did not have more Amarillo (for bittering), so substituted Chinook. Also did not have Saaz, so substituted Sterling.

Candi Syrup added at 5 minutes before end of boil.

YEAST
2L starter with one packet of WLP570 (Belgian Golden Ale) as the date was a bit older. First 20 hours or so yielded no bubbling, perhaps because ambient temp was only about 56F. So went to White Labs and got a much fresher WLP550 (Belgian Ale) and added to fermenter.

Put into fermentation chamber at lower end of temperature and raised slowly over the next 10 days or so. Cold crashed for about 5 days (longer than anticipated as I had to replace the kegerator).

ACTUAL NUMBERS:
OG = 1.074
FG = 1.012
ABV = 8.14%

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  • Last Updated: 2023-05-28 08:21 UTC