Belgian IPA
#1
Posted 06 May 2009 - 01:58 PM
#2
Posted 06 May 2009 - 02:07 PM
#3
Posted 06 May 2009 - 02:14 PM
#4
Posted 06 May 2009 - 04:14 PM
#5
Posted 06 May 2009 - 04:27 PM
I may hijack this recipe also, I really like the Houblin Chouffe IPA trippel, and am thinkinh of doing something similarHey it's great to have some company in gearing up for this type of brew! Maybe check out the Cali-Belgique thread in this forum. In general, from the two commercial examples I have had of this style the hops are c-hops and with plenty of additions. I like your grist if you drop the xtal like Slainte said, or if you switched to light xtal like 10L. I think from drinking Stone's version of this (and Green Flash also) that you want to keep it low SRM and around 70 to 80 IBU with lots of late/dry hops. I am going to brew two versions of the Stone version in an attempt to clone it. Based on my research I will split each batch and ferment half with WLP510 and 570 and one 10-gallon batch will get 2-row and Munich and the other 2-row and light xtal. Sorry if this has typos, trying to post from an airport lounge!
#6
Posted 06 May 2009 - 05:19 PM
#7
Posted 06 May 2009 - 06:37 PM
Yeah, Magnum should work great for you. I normally use Hallertauer and things like that to bitter Belgians, but I've never made one as bitter as you're going for. You most certainly need to use a high alpha hop (Magnum or Horizon would be excellent choices).As for some flavor hops, I believe a couple of the commercial examples use Tomahawk (or Zeus...one of the Columbus varieties), Amarillo, Saaz...Personally, a mixture of Saaz and Amarillo sounds pretty good to me.Thanks Slainte, I was just being hesitant just so that I don't drown out any contributions from the yeast. I will up that though as well. Does the Magnum seem alright then too for this? I figure it will add good bittering and no flavor to let the Saaz come out as well. What kinda hops do you bitter with in Belgians? Thanks for the yeast suggestion. I figure to make a starter tomorrow night to kick this thing off.
#8
Posted 06 May 2009 - 07:52 PM
#9
Posted 07 May 2009 - 07:51 AM
I am out of the Stone Cali-Belgique right now but if I see it around again I can pick up a bottle or two and ship them out to you. I'll let you know if I find it. Whatever recipe you end up with I am going to tune in for results. I think there's a lot of different ways you can go with this "style", my plan is more American IPA with some Belgian yeast character, but you could also go more Belgian like strong pale or trippel and hop it like an American IPA, just as two possible examples.JimmyJames, I did look at your posting about the CaliBel Stone beer yesterday as well. I am going to look at it again though too. Thanks for your suggestion too on the recipe. I am going to change some things around like the Cara malt as well and probably add more late hop additions also. MICCULLEN highjack away, its all good. I tell you its hard to research a recipe when the style is not a recognized style but then again it is exciting too. I am really looking forward to it, hope the LHBS has the kinda yeast I need tomorrow too. I will report back as well no doubts. I wish I could get the Stone Brew over here. Maybe when I visit Ohio in July I will see they have Stone up there too. Thanks again!!
#10
Posted 07 May 2009 - 09:40 AM
#11
Posted 16 May 2009 - 05:24 AM
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