Belgian IPA - Beer Recipe - Brewer's Friend

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Belgian IPA

182 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30.41 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 72% (brew house)
No Chill: 16 minute extended hop boil time
Calories: 182 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Friday September 22nd 2017
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OG: 1.067 FG: 1.012 ABV: 7.2% IBU: 83

1.060
1.009
6.7%
83.0
11.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.90 kg Joe White - Pale Malt4.9 kg Pale Malt 36.8 1.9 71.8%
0.20 kg Weyermann - Munich Type II (Dark)0.2 kg Munich Type II (Dark) 37 10 2.9%
0.25 kg Joe White - Dark Crystal Malt0.25 kg Dark Crystal Malt 34.5 85 3.7%
1.40 kg Gladfield - Vienna Malt1.4 kg Vienna Malt 37.4 3.45 20.5%
0.07 kg Weyermann - Special W0.07 kg Special W 33.6 115 1%
6.82 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44.39 g Warrior44.39 g Warrior Hops Pellet 15.1 Boil 60 min 70.08 53.9%
13 g Northern Brewer13 g Northern Brewer Hops Pellet 8.5 Boil 60 min 11.55 15.8%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 2.7 Whirlpool 0 min 1.35 30.3%
82.39 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.61 g Brewtan B Water Agt Mash 1 hr.
6.46 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.42 g Gypsum Water Agt Mash 1 hr.
1.61 ml Phosphoric acid Water Agt Mash 1 hr.
6.50 g CaCl2 Water Agt Mash 0 min.
30 g Coriander seeds crushed Spice Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
2 g yeast nutrient Water Agt Boil 5 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
0.81 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 184 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 190g       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
44.8 3 15 57.6 43.5 0
Boil water first
Mash water 4g CaCl2, 4g CaSO4, 1.44ml Hydrocloric acid (36%)
Boil Kettle 3g CaSO4
1/2 Whirfloc last 15 mins
1 tsp Yeast nutrient last 5 mins
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L 127 To hit 45/113f Infusion 50.5 °C 45 °C 20 min
6.5 L To hit 65c /149f Infusion 100 °C 65 °C 60 min
17.5 L To hit 76c / 168f Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 13.6
Mash volume with grains 18.1
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 25.2 L) 24.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.1 L) 30.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 25
Total: 38.1  
Equipment Profile Used: System Default
 
Notes

Yeast starter 1.6L. Target 300 Bill cells.
Pitch at 18c/64f
Ferment at 19.5c/67f allow to rise after 3 days up 24c/75f.

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  • Last Updated: 2025-01-30 23:18 UTC