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Belgian IPA

Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 37 liters
Post Boil Size: 33.15 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
No Chill: 16 minute extended hop boil time
Calories: 187 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)

Created: Friday September 22nd 2017

Original Gravity:

1.061

Final Gravity:

1.014

ABV (standard):

6.1%

IBU (tinseth):

83.6

SRM (daniels):

11.3

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 kg	Joe White - Pale Malt6 kg Pale Malt	36.8	1.9	72.7%
0.20 kg	Weyermann - Munich Type II (Dark)0.2 kg Munich Type II (Dark)	37	10	2.4%
0.25 kg	Joe White - Dark Crystal Malt0.25 kg Dark Crystal Malt	34.5	85	3%
1.70 kg	Gladfield - Vienna Malt1.7 kg Vienna Malt	37.4	3.45	20.6%
0.10 kg	Weyermann - Special W0.1 kg Special W	33.6	115	1.2%
8.25 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
55 g	Warrior55 g Warrior Hops	Pellet	15.1	Boil	60 min	70.64	54.5%
16 g	Northern Brewer16 g Northern Brewer Hops	Pellet	8.5	Boil	60 min	11.57	15.8%
30 g	Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops	Pellet	2.7	Whirlpool	0 min	1.35	29.7%
101 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
55 g	Warrior (Pellet) 55 g Warrior (Pellet) Hops	70.64	54.5%
16 g	Northern Brewer (Pellet) 16 g Northern Brewer (Pellet) Hops	11.57	15.8%
30 g	Hallertau Mittelfruh (Pellet)	1.35	29.7%
101 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16.4 L	127 To hit 45/113f	Infusion	50.5 °C	45 °C	20 min
13.2 L	To hit 65c /149f	Infusion	100 °C	65 °C	60 min
12.4 L	To hit 76c / 168f	Infusion	100 °C	76 °C	15 min
8 L	Sparge	Sparge	--	76 °C	30 min
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Brewtan B	Water Agt	Mash	1 hr.
8 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
2 ml	Phosphoric acid	Water Agt	Mash	1 hr.
8 g	CaCl2	Water Agt	Mash	0 min.
35 g	Coriander seeds crushed	Spice	Boil	15 min.
3 g	Whirlfloc	Water Agt	Boil	15 min.
2 g	yeast nutrient	Water Agt	Boil	5 min.

Yeast

Wyeast - Belgian Ardennes 3522

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	High
Optimum Temp:	18 - 29 °C	Starter:	Yes
Fermentation Temp:	22 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 225 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

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.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-04-18 00:18 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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