I want to make one, and am looking for some tips or a recipe.
True, I have not done a lot of research, but thinking about something like a triple with lots of hops?
A hoppy saison?
I will be using wyeast 3711.
How about it?
I would use lots of the “C” hops late like centennial, cascade, citra, and amarillo. Hop bursting and dry hoping for more hop flavor and aroma. Brett is also a nice complement with some of the tropical fruit and pineapple that you get from it, if you are feeling adventerous.
I approach it more like making an AIPA with Belgian yeast. I use pils malt and some C20 along with loads of hops like Chinook, Centennial and Amarillo. I like WY3522 because I feel like the tartness really complements the Am. hops.
I’ll just say, for my taste, excessive hops (especially C hops) clash big time with spicy belgian yeasts. IMO you are best going moderate with hops using them to accentuate the other flavors, don’t dominate or clash with them.
Not me. I like to go with Denny’s recommendations and use C hops. Rye also is a nice touch in a Belgianish AIPA.
I was going to say rye. Lets see - something like this.
http://wiki.homebrewersassociation.org/BelgianSpecialtyAleNHC2009
Hoppy belgian beers just taste like a train wreck to me. Give me a clean yeast characteristic with hops or let the belgian yeast character shine through. Different strokes, I guess.
I’m totally with you on this Keith. To me, they clash more often than not.
Thanks for the tips fellas.
Will try the rye, a little wheat…some sugar?
Ferment the 3711 cool…lower to mid 60’s to bring some spice but not as much phenol.
Thanks for the ideas. Different strokes is what makes the beer craft interesting. 8)
Cheers.
Summit hops for bittering and flavor is an outstanding choice, as evidenced by the 2009 NHC gold medal example Jeff mentioned. I’d use Summit for bittering in any type of IPA–along with Simcoe, Citra, Cascade, and Amarillo. I would keep the fermentation temps down around 64 F, though. Just like over-spicing one’s food tends to ruin the dish, the peppery/phenolic contributions of the Belgian strains can be a bit too much if allowed to ferment too warm–that’s just my opinion. I think belgians are far more drinkable when the phenols are restrained.
WY3711 does not need the high temps of the other saison yeasts (565/3724). I start at 62F and end at 72ish.
I get fruity with spice and have used amarillo with good success although not at IPA levels .
I believe Drew Beecham had published an all amarillo saison in zymurgy a while ago. Also CYBI from the Brewing network has a clone recipe for a commerial Belgian IPA. see http://www.homebrewtalk.com/f12/can-you-brew-database-178064/
I might be coerced into the Summit for bittering, not so much for flavor. I would say the amarillo are playing the late role there.
Thanks for the post, I did look at the recipe wiki last night. Nice resource.
The link to a complete set of CYBI is great, thanks. Not sure which one is the Belgianish AIPA, but will research.
Its the weekend; Cheers.
I love that yeast pinnah, it is a monster and will work thru lots of sugar for you. Just be sure
to give it plenty of time to drop bright and clear. I have a keg on tap now and started drinking
it too soon IMO because it has really gotten nice towards the end of the journey. Wish I had
waited 3 more weeks before tapping.
Well, you guys have inspired me…guess what I’m gonna brew for NHC next summer? ;D
I’m sure yours will be great. 
I hear you Vert, I think I can manage to wait on this one.
I used this yeast recently in a sorachi/crystal saison…I started drinking it right away it was so good. You know, doing farm chores like putting up hay…I just kept telling myself I should be drinking it young whilst working in the field ;) It is still hazy and almost gone. 
My belgianish AIPA is rumbling and blowing at 65 right now. Cheers.
Well I’m probably going against the grain, but I’m using Sterling to start the bittering, then hop bursting with Noble hops (Hallertauer, Saaz, Tettnang & S Goldings) towards the end. Grain bill is split pilsner and pale, with a little wheat, and a pound of D45 syrup. Fermenting with WLP550. I didnt want an American IPA with Belgian yeast, so much as a Belgian Golden Ale hopped and bittered to IPA style. It’s going to be somewhat earthier, but I’ll ferment it at 70 to get some fruit from the yeast. It’s called experimental for a reason I guess.
Denny - still using this recipe?
I really do like sterlings. Your plan sounds good in theory :-\
Yep, although sometimes I use Chinook for bittering instead of Summit.