Thanks Honey Belgian IPA Brew Day

Posted by Radd Icenoggle on Nov 6, 2012 in Homebrew, Recipes | 0 comments

Last night I brewed up my first attempt at a Belgian IPA. I was looking for something that floral with a little funk. The recipe I devised contains tons of Chinook and Citra hops with honey. The alcohol should end up somewhere north of 9%. I call it the Thanks Honey Belgian IPA. Choose the Wyeast Trappist Blend 3789 because it has Brettanomyces and a high alcohol content tolerance. It should be a perfect beverage for the cold nights ahead.

A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.

Should be bubbling in the fermentor by the morning.

Steeping the grains for 30 minutes at 152 degrees	Sparging the grains with some kettle water
Chinook hops at 15.6% alpha acid – packing a walloop	Wort boiling away – 60 minutes and counting
Citra pellets tumbling towards deliciousness	Pitching the Wyeast Trappist Blend yeast into the fermentor

 

Malt & Fermentables
% LB OZ °L PPG 60% 9 0 Pilsner Liquid Extract Boil 0° 36 13% 2 0 Honey Boil 1° 35 13% 2 0 American Crystal 15L Steep 15° 34 7% 1 0 American Munich Steep 10° 33 7% 1 0 American Two-row Pale Steep 1° 37	Specific Gravity 1.089 OG(1.080 to 1.093)21.3° Plato1.021 FG(1.019 to 1.023)5.3° Plato Color 7° SRM13° EBCGold to Copper Mash Efficiency 75 %  Steep Efficiency 37.5%
Hops
Use Time OZ Hop Variety AA » IBU boil 60 min 1 Chinook ~ leaf 15.6 » 40.7 boil 20 min 1 Chinook ~ leaf 15.6 » 27.1 boil 10 min 0.500 Citra ~ pellets 14.5 » 7.5 boil 2 min 0.500 Citra ~ pellet 14.5 » 1.8	Bitterness 77.1 IBU
Yeast
Wyeast Trappist Blend (3789) yeast in form with medium to high flocculation and 76% attenuation	Alcohol 9.1% ABV 7% ABW Calories 293 per 12 oz.