Belgian IPA w/ S.T. - Beer Recipe - Brewer's Friend

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Belgian IPA w/ S.T.

Created: Wednesday September 12th 2018
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208 calories 19.5 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 41.6 liters (fermentor volume)
Pre Boil Size: 49 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Yeasty Boys Brewing
Calories: 208 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
1.068
1.014
7.1%
57.3
9.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg American - Pale 2-Row3.5 kg Pale 2-Row 37 1.8 28%
3.50 kg Belgian - Munich3.5 kg Munich 38 6 28%
2 kg Flaked Wheat2 kg Flaked Wheat 34 2 16%
1 kg American - Wheat1 kg Wheat 38 1.8 8%
1 kg Belgian - Biscuit1 kg Biscuit 35 23 8%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 8%
0.50 kg German - Melanoidin0.5 kg Melanoidin 37 25 4%
12.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Cascade56 g Cascade Hops Pellet 7 Boil 30 min 17.08 20.9%
42 g Citra42 g Citra Hops Pellet 12.3 Boil 15 min 14.54 15.7%
30 g Willamette30 g Willamette Hops Pellet 4.5 Boil at 80 °C 15 min 0.38 11.2%
42 g Cascade42 g Cascade Hops Pellet 7 Boil 5 min 3.32 15.7%
56 g Amarillo56 g Amarillo Hops Pellet 7.1 Whirlpool at 80 °C 15 min 9.56 20.9%
42 g Citra42 g Citra Hops Pellet 12.3 Whirlpool at 80 °C 15 min 12.42 15.7%
268 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 10 min.
3 g Chalk Water Agt Mash 1 hr.
7 g Calcium Chloride Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
9.70 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 345 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force       CO2 Level: 2.9 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion -- 63 °C 30 min
Temperature -- 68 °C 30 min
Temperature -- 74 °C 15 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.64 L. Suggest reducing initial water volume to 45.4 L and adding 3.24 L sparge/top-off.  
Strike water volume at mash thickness of 2.8 L/kg 35
Mash volume with grains 43.3
Grain absorption losses -12.5
Remaining sparge water volume (equipment estimates 27 L) 27.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.6 L) 49
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 42.1
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 41.6
Total: 62.4  
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion: 97.5%
Pre-Boil: 82% 29.7 ppg
Ending Kettle: 78% 28.3 ppg
Brew House: 73% 26.6 ppg
Wort Volume:
42 Liters
  • Expected 41.6 Liters of fermentable wort.
  • Expected OG: 1.068
  • Actual OG: 1.066
Alcohol and Attenuation:
ABV: 6.3%
  • Apparent Attenuation: 72.7%
  • Actual FG: 1.018
  • Calories per 330ml 208 calories
  • Carbohydrates per 330ml 19.5 g
Amount Packaged:
41 Liters
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 116
  • 1/2L bottles: 82
  • Pints: 87
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
11/30/2018 6:04 PM
over 6 years ago 		+0 Mash Complete 1.090 35 Liters 5.4 2/20/2021 3:43 AM
over 4 years ago
11/30/2018 6:05 PM
over 6 years ago 		+0 Pre-Boil Gravity 1.062 50 Liters 2/20/2021 3:43 AM
over 4 years ago
11/30/2018 8:20 PM
over 6 years ago 		+0 Boil Complete 1.067 44 Liters 2/20/2021 3:43 AM
over 4 years ago
11/30/2018 8:21 PM
over 6 years ago 		+0 Brew Day Complete 1.066 42 Liters 2/20/2021 3:43 AM
over 4 years ago
12/7/2018 6:21 PM
over 6 years ago 		+7 Sample 1.036   2/20/2021 3:43 AM
over 4 years ago
12/12/2018 6:22 AM
over 6 years ago 		+12 Fermentation Complete 1.018   2/20/2021 3:43 AM
over 4 years ago
12/13/2018 12:42 PM
over 6 years ago 		+13 Packaged 1.018 41 Liters 2/20/2021 3:43 AM
over 4 years ago
 
Notes

Specialty IPA: Belgian IPA
Overall Impression: An IPA with the fruitiness and
spiciness derived from the use of Belgian yeast. The examples
from Belgium tend to be lighter in color and more attenuated,
similar to a tripel that has been brewed with more hops. This
beer has a more complex flavor profile and may be higher in
alcohol than a typical IPA.
Aroma: Moderate to high hop aroma, often tropical, stone
fruit, citrus or pine-like typical of American or New World hop
varieties. Floral and spicy aromas are also found indicating
European hops. Grassy aroma due to dry hopping may be
present. Gentle, grainy-sweet malt aroma, with little to no
caramel. Fruity esters are moderate to high and may include
aromas of bananas, pears and apples. Light clove-like phenols
may be noticeable. Belgian candi sugar-like aromas are
sometimes present.
Appearance: Light golden to amber in color. Off-white head
is moderate to large in size and has good retention. Clarity is
fair to quite hazy in dry hopped examples.
Flavor: Initial flavor is moderately spicy and estery associated
with Belgian yeast strains. Clove-like and peppery flavors are
common. Banana, pear and apple flavors are also typical. Hop
flavors are moderate to high in intensity and may reflect
tropical, stone fruit, melon, citrusy, or piney American/New
World varieties or floral and spicy Saazer-type hop flavors.
Malt flavor is light and grainy-sweet, sometimes with low
toasted or caramel malt flavor but not required. Bitterness is
high and may be accentuated by spicy yeast-derived flavors.
The finish is dry to medium-dry although some examples have
a slight sweetness mixed with the lingering bitterness.
Mouthfeel: The body is medium to light and varies due to
carbonation level and adjunct use. Carbonation level is
medium to high. Some higher alcohol versions may be
warming although this may not be readily apparent.
Comments: The choice of yeast strain and hop varieties is
critical since many choices will horribly clash.
History: A relatively new style, started showing up in the mid
2000s. Homebrewers and microbreweries simply substituted
Belgian yeast in their American IPA recipes. Belgian breweries
added more hops to their tripel and pale ale recipes.
Characteristic Ingredients: Belgian yeast strains used in
making tripels and golden strong ales. American examples tend
to use American or New World hops while Belgian versions
tend to use European hops and only pale malt.
Style Comparison: A cross between an American
IPA/Imperial IPA with a Belgian Golden Strong Ale or Tripel.
This style is may be spicier, stronger, drier and more fruity
than an American IPA.
Vital Statistics: OG: 1.058 – 1.080
IBUs: 50 – 100 FG: 1.008 – 1.016
SRM: 5 – 15 ABV: 6.2 – 9.5%
Commercial Examples: Brewery Vivant Triomphe,
Houblon Chouffe, Epic Brainless IPA, Green Flash Le Freak,
Stone Cali-Belgique, Urthel Hop It
Tags: high-strength, pale-color, top-fermented, northamerica,
craft-style, ipa-family, specialty-family, bitter, hoppy

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  • Last Updated: 2018-11-30 05:42 UTC