BeerBorg

Put this one here because it is closer to a BIAB or Small Batch Mash...

It's a partial Mash with Extract... 45-60 min. Partial Mash, 30 minute boil, 20-30 minute Whirlpool/Steep.

Note: It's got a BU:GU Ratio of just less than 1.0 so it's an IPA for sure, but it probably won't wreck your pallette... The hops are nice and juicy though so it should be very drinkable! (Paul, add more hops! jk)

Belgian Summer IPA

Belgian IPA
Partial Mash (5.00 gal) ABV: 5.27 %
OG: 1.054 SG FG: 1.014 SG
IBUs: 48.8 IBUs Color: 5.7 SRM

By: BigPapaG

Ingredients:

5.00 gal WNY Water (2015)

3.0 oz - Carafoam
Mash addition (2.4%) - 2.0 SRM

3.0 oz - Caramel/Crystal Malt - 20L
Mash addition (2.4%) - 20.0 SRM

2.0 oz - Melanoiden Malt
Mash addition (1.6%) - 20.0 SRM

2.0 oz - Toasted Malt
Mash addition (1.6%) - 27.0 SRM

3.0 oz - Light Munich
Mash addition (2.4%) - 3.5 SRM

3 lb 8.0 oz - Pilsner Liquid Extract
Mash addition (44.8%) - 3.5 SRM

0.25 oz - Citra
Boil 25 min (5.8 IBUs)

0.25 oz - Amarillo
Boil 25 min (3.5 IBUs)

0.25 oz - Simcoe
Boil 25 min (5.1 IBUs)

0.25 oz - Citra
Boil 13 min (3.7 IBUs)

0.25 oz - Amarillo
Boil 13 min (2.3 IBUs)

0.25 oz - Simcoe
Boil 13 min (3.3 IBUs)

3 lb 8.0 oz - Pilsner Liquid Extract
Late extract addition: 10 min (44.8%) - 3.5 SRM

0.50 tsp - Yeast Nutrient
Boil 10 min

0.50 oz - Simcoe
Whirlpool Steep 23 min (4.8 IBUs)

0.50 oz - Citra
Whirlpool Steep 23 min (5.5 IBUs)

0.50 oz - Amarillo Gold
Whirlpool Steep 23 min (3.4 IBUs)

1 pkg - Belgian Ardennes
Wyeast Labs #3522

Profiles for Recipe:

Pot ( 4 Gal/15.1 L) - Extract

Partial Mash w/ Extract

Ale, Single Stage

Carbonation, Keg

It looks good Papa. I have yet to try a commercial Belgian IPA that I wanted to replicate. In general, I'm a little reluctant to blend styles. But I recently mixed NB's Pliny clone with BCS Belgian Pale in a glass. It was really good, so now I'm thinking a Belgian IPA might be in my future.

Thanks John,

This is a variation on an award winner that I have made a few times now...

Can't ever seem to do it exacly the same way each time...

Here's a good example of why... This one has Melanoiden, Light Munich and Toasted Victory malt...

Basically, because I had them... The earlier versions used some Munich LME but not the other two malts.

Some versions had six-row to aid in conversion, others two-row...

A couple had either biscuit, aromatic or both...

Yikes...

Have to say that overall, all were good.

The yeast adds some phenolic spiciness which is why I don't add more hops.

And it takes a couple of weeks to come together after kegging or bottling.

Do you think that Westmalle yeast would be good for it? I have a batch fermenting right now. I think I also have some dry Abbaye yeast.

The Westmalle strain is one of my all time favorites, and I have used it many times... It's just a great strain IMHO.

It does work for a Belgian IPA but I think it brings more to the party and starts to steal the show from some of the hop presence. That's not to say it's bad, not at all, just different.

I have grown fond of the Ardennes strain as it adds a nice phenolic profile while letting the hops come through nicely. It also flocs out well leaving the beer very clear!

For the Abbaye, assuming you mean the dry packs, they come from either Lallemand or Fermentis...

Both are good and I tend to like the Lallemand better... Personally, I believe they are different strains.

Either would make a nice IPA of the Belgian variety but I feel the Lallemand might be nicer.

I have also used T-58 and it's good, but not the same. Adds a bit too much spiciness IMHO.

Still, my go to for this one is the Ardennes.

Comparing various yeasts for me:

I like Westmalle at high temperatures with more spicy/earthy/piney hops, as the Westmalle adds all sorts of nice fruity esters that compliment them. Citrusy hops are still good. But really fruity ones are not as needed.

I like Ardennes with more fruity/citrusy/slightly piney hops but not so much spicy/earthy, as the phenolic spiciness complements them and covers the earthy/spicy part of the profile. You will note that BigPapa has a lot of fruity hops in his recipe. Right on.

I'd use Abbaye in the same places I'd use Westmalle. Lallemand version at least. I discovered that the beers I made with it in conjunction with hops like styrian goldings or saaz or streisselspalt like (Aramis) types of hops and fermented at higher temps actually tastes a lot like Duval, if that helps you understand that yeasts profile. I still have not used the Fermentis version.

I'd use Chimay strain (WLP500) in the same places I'd use Ardennes, keeping the temps somewhat low/moderate so it doesn't become a banana bomb. Or if you want a Banana IPA then crank them right up. If you keep them really low it will be very earthy and spicy, more so then Ardennes, so lots of fruit piled on would be a really good thing. Can you say Citra?

I like French Saison (3711 or Bella) with any kind of hops, but if using any higher AA hop, then add all of them very late in the boil, because it dries out so much it doesn't need much in the way of actual bittering.

Yeah... What he said too!

I've been tempted to make a beer similar to this and have even completed part of the recipe before I gave up. I'm watching this.

Pulled a pint of this tonight and realized I have yet to update this thread...

Unfortunately, I realized that after drinking the pint... So, no pic yet...

I will try to remember to get a shot on the next pour.

Anyway... It's good...

It ended up being in the carboy for four weeks due to my being lazy about it...

When I sampled it upon moving it to the keg, I felt it needed more hops...

Either I have hit yet another Lupulin Threshold, or... More likely, the combination of the Melanoiden and the C20 were enough to add a malt presence that was greater than intended...

Therefore, the perception is that it's maltier than intended.

So, I did a 48 hour dry hop with an ounce of Mosaic. That helped...

Once I pulled that, I had to kill another keg before getting it on the gas and in the fridge so...

It's not quite fully carbed yet but is tasty...

I think for giggles I'm gonna drop another ounce of somethng on it... Maybe chinook or Centennial just to totally confuse me...

More to come!

You're nothing but a tease!

Beer-lord wrote:You're nothing but a tease!

BigPapaG wrote:

Beer-lord wrote:You're nothing but a tease!

Here's mud in your eye, Paul!