Return of the Belgian
Belgian IPA
Brewed April 25, 2020
As a fan of the Belgian style this will be a good beer to continue brewing. I am going to go back to all grain brewing so that my wife can use the spent grain for bread. :) I chose a Belgian because I really enjoy Belgian beers and this is an all grain version of the Belgian IPA I made before using extract. Hopefully, it will turn out like the last one!
Ingredients
Malts
12 lbs Two Row Malt (1.8 °L)
1 lb Candy Sugar (1 SRM)
1 lb Caramel Malt (20 °L)
Hops
2 oz Tettnanger Hops (4.0% AA) - 0 minutes
2 oz Tettnanger Hops (4.0% AA) - 30 minutes
2 oz Nugget Hops (16.6% AA) - 30 minutes
Yeast
1 package WLP550 Belgian Ale Yeast
Brewing Instructions
1. Heat 6 gallons of strike water to 162°F
2. Add 6 gallons of water to the mash tun
3. Add all grains to mash tun and confirm temperature of 151°F
4. Steep grains for 60 minutes
5. While steeping, heat 2.5 gallons of water to 170°F for lautering
6. Extract first runnings into boil kettle
7. Add additional 2.5 gallons water at 170°F to the mash tun
8. After 15 minutes, collect second runnings
9. Total wort volume should be ~7.0 gallons (6.75 actual)
10. Bring water to a boil and wait for the hot break
11. Add 2 oz Tettnanger hops
12. At 30 minutes, add 2 oz Tettnanger hops
13. At 30 minutes, add 2 oz Nugget hops
14. At 25 minutes, dissolve 1 lb Candy Sugar
15. At 35 minutes, add one tablet Whirlfloc
16. At 40 minutes, chill the wort to approx. 68°F
17. Move to the primary fermenter
18. Pitch yeast from yeast starter
19. Ferment at 68°F
20. At 4 days, raise fermentation temperature to 74°F
21. At 10 days, move to secondary fermenter and store at 65°F
22. At 14 days, lower temp to 40°F
23. At 17 days, keg with 30 PSI at 40°F
Starter & Notes
Boil 2 cups DME in 2.5 L of water for 10 minutes
Let cool to 75°F
Shake vigorously to aerate
Pitch 1 package WLP550
Let sit for 36 hours shaking occasionally