10 replies to this topic

[ncbeerbrewer]

So I was thinking I would try something outside the box in a way and go the Belgium route on my next beer this weekend. I figured I would try my favorite style which is IPA. Now I know Belgian IPA is not an official style but I figured I would throw out a recipe like I have here and see what you seasoned Belgian drinkers think or can advice me on doing too. I am shooting for a beer here that has the hop bite and bitterness of an IPA with some flavor from the malts still present. I wanna pitch a Belgian yeast that will add some Belgian flavor and character to go with the hops and malt. I am not looking to ferment this beer over 3 weeks or a month just a good clean ferment. I have only brewed with Wyeast Trappist High Gravity 3787 but would love to try another Belgian Yeast. I am wondering about my choice of hops and I definitely need some suggestions on a good Belgian Yeast to ferment with as well. Here is the recipe so please offer suggestions as you see fit. I would like to brew this one on Saturday. Belgain IPA American IPA Type: All GrainBatch Size: 5.25 gal Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00 Ingredients Amount Item Type % or IBU 10.00 lb Franco Belges Pilsner (2 Row) (2.0 SRM) Grain 74.07 % 2.00 lb Munich Malt - 10L (10.0 SRM) Grain 14.81 % 1.00 lb Caramunich Malt (56.0 SRM) Grain 7.41 % 0.50 lb Aromatic Malt (26.0 SRM) Grain 3.70 % 1.50 oz Magnum [12.10 %] (60 min) Hops 53.9 IBU 1.00 oz Saaz [5.80 %] (30 min) Hops 13.2 IBU 0.25 oz Saaz [5.80 %] (10 min) Hops 1.6 IBU 0.50 oz Saaz [4.00 %] (0 min) Hops - Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale Beer Profile Est Original Gravity: 1.069 SG Estimated Alcohol by Vol: 6.90 % Bitterness: 68.8 IBU Est Color: 11.9 SRM Color: Color Mash Profile Mash Name: My Mash Total Grain Weight: 13.50 lb

[Slainte]

Doesn't look nearly hoppy enough in the flavor and aroma department.I would probably decrease the crystal malt some as well.As for the yeast...I think 1762, 3522, and 3944 would be good choices...

[ncbeerbrewer]

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.

[Jimmy James]

Hey 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!

[MyaCullen]

Hey 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!

I may hijack this recipe also, I really like the Houblin Chouffe IPA trippel, and am thinkinh of doing something similar

[ncbeerbrewer]

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!!Mike

[Slainte]

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.

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.

[Yeasty Boy]

I made a couple of these over the last few years. They can be good, IPA-ish and Belgian if you keep in mind the things that make an IPA and that make a "Belgian" - whatever that is. My main thoughts are as follows.Yeast: Phenolics and bitterness clash; pick a more subdued yeast like 50 or Rochefort IV.Malt: Pilsner to Pale 2:1 for a base, otherwise it tastes a lot like English malt; caramunich and aromatic malts play well. Some sugar (~10% fermentable) will help dry it out and accentuate the bitter balance.Hops: Bitterness should be moderate compared to American standards, since we're looking at SG 1.060-12. Something like 50 IBU's will come off plenty bitter; lo-co is key (think Magnum.) For aroma (and flavor if you like) I tend to think of Styrian Goldings, Saaz and some of the German nobles. IPA means big hop aroma, so put in as much at flameout as you can stand losing wort over. Then some more in secondary.Liquor: gypsum has no place here. 'nuff said. (If anything, a bit of calc chlor and a half-pinch of table salt in the boil.)To further distinguish it as Belgian, carb to 2.8+ vols and serve in a goblet.

[Jimmy James]

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!!

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.

[ncbeerbrewer]

Thanks JJ. That sounds great. I would love to try a bottle or two if you can find some out in you area. Keep me posted for sure. I am going to finalize my recipe tonight and get my yeast going too, whichever one I decide on at the LHBS. I will post back my final recipe too as I am going to tweek the posted one based on everyone's feedback.

[ncbeerbrewer]

Well I think that my beer is about done fermenting. I did a gravity check Thurs night and after only 5 days I was down to 1.016. I tasted and drank the whole gravity sample. It is a nice hoppy fruity flavor to boot. My wife says it has a bananna flavor as well. I really liked it a great deal. I am planning to dry hop this one for awhile and will be on tap for sure. I will post the recipe below of what I finalized from all the suggestions. I am pleased with how this beer has evolved and I think too that my FG will probably go down a bit more as the yeast is still churning slowly now. Wyeast 3522 is a nice yeast. Great suggestion. 10.50 lb Franco Belges Pilsner (2 Row) Bel (2.0 SRM) Grain 77.78 % 2.00 lb Munich Malt - 10L (10.0 SRM) Grain 14.81 % 0.50 lb Aromatic Malt (26.0 SRM) Grain 3.70 % 0.50 lb Caramunich Malt (34.0 SRM) Grain 3.70 % 1.50 oz Magnum [12.10 %] (60 min) Hops 53.8 IBU 0.50 oz Saaz [5.80 %] (30 min) Hops 6.6 IBU 0.25 oz Amarillo Gold [8.50 %] (15 min) Hops 3.1 IBU 0.25 oz Saaz [5.80 %] (15 min) Hops 2.1 IBU 0.25 oz Saaz [5.80 %] (10 min) Hops 1.6 IBU 0.25 oz Amarillo Gold [8.50 %] (10 min) Hops 2.3 IBU 0.50 oz Saaz [5.80 %] (5 min) Hops 1.7 IBU 0.50 oz Amarillo Gold [8.50 %] (5 min) Hops 2.5 IBU 0.50 oz Saaz [5.80 %] (0 min) Hops - 0.50 oz Amarillo Gold [8.50 %] (0 min) Hops - 1 Pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast-Wheat