Belgian IPA
Belgian IPA
Brewed March 10, 2018
This beer will be a hoppy Belgian ale which should result in a cross between a Belgian ale and a mild IPA. The key will be to not overdo the hops and end up with two clashing styles. This beer will be a chance to work with a liquid yeast starter.
Ingredients
Malts
8 lbs Extra Light Liquid Malt Extract
1 lb Candy Sugar
0.5 lbs Caramel Malt (20L)
Hops
2 oz Tettnanger Hops (5.2% AA) - 0 minutes
2 oz Nugget Hops (12.2% AA) - 40 minutes
2 oz Tettnanger Hops (5.2% AA) - 50 minutes
Yeast
1 package WLP550 Belgian Ale Yeast
Brewing Instructions
1. Add 6 gallons of water to the kettle
2. Dissolve 8 lbs Extra Light Malt Extract in the kettle
3. Heat wort to 155°F
4. Steep grains for 20 minutes in steeping bag
5. Remove grains (don't squeeze bag)
6. Bring water to a boil and wait for the hot break
7. Add 2 oz Tettnanger hops
8. At 40 minutes, add 2 oz Nugget hops
9. At 45 minutes, dissolve 1 lb Candy Sugar
10. At 50 minutes, add 2 oz Tettnanger hops
11. At 55 minutes, add one tablet Whirlfloc
12. At 60 minutes, chill the wort to approx. 75°F
13. Move to the primary fermenter
14. Pitch yeast from yeast starter
15. At 1 week, rack to the secondary fermenter
16. At 3 weeks, keg beer at 30 PSI and 40°F
17. At 4 weeks, serve at 5 PSI
Starter & Notes
Boil 1/2 cup DME in 1 L of solution for 10 minutes
Let cool to 75°F
Shake vigorously to aerate
Pitch 1 package WLP550
Let sit for 36 hours shaking occasionally