A couple of four years ago, I heard about this style emerging and being the dinosaur that I am, I decreed it blasphemy. Then last year I tasted Urthel Hopit and I was truly blown away. I know there are domestics(craft brews) out there now that are quite tasty that I haven’t had a chance to taste. So, I decided I need to snap out of my own self imposed style guideline prison and brew one up. My thoughts have been scattered to say the least. I don’t want to make any “copy cat” brews(Not that there’s anything wrong with that!) so, I keep going back and forth…I’ve already got the grain bill down…standard Belgian Triple with just a “kiss” of Munich and of course white cane sugar for the dry finish. Do I make one with a bitter backbone showcasing Noble hops or do I just rip into it and do something like an all American “C” rendition? It’s tough to be a homebrewer these daze! Oh yeah, I’ll be using WLP550 Trappist…anyone try one of these using Saison or Wit?
When I did one of these a couple years ago, I used Amarillo, Cascade and Simcoe. OG was about 1.081 and IBUs 52. When I do it again in the next couple months, I’m going to up the IBUs to around 75 this time…
Thanks EHALL!
Let us know how this turns out. I was thinking of trying something similar - a standard Belgian grain bill and yeast, but with higher IBU’s.
Planning one with 3724 belgian saison. had planned to have already brewed it by now, but looks like it might be december…
Got lots of centennial, simcoe, and cascades in the freezer…
Here’s one I really like. The spiciness of the WY3522 works really well with Am. hops…
#325 Belgian IPA
A ProMash Recipe Report
Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 17.50
Anticipated OG: 1.083 Plato: 19.93
Anticipated SRM: 6.6
Anticipated IBU: 90.3
Brewhouse Efficiency: 73 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 7.00 Gal
Pre-Boil Gravity: 1.065 SG 15.89 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
94.3 16.50 lbs. Pilsener Germany 1.038 2
5.7 1.00 lbs. CaraVienne Malt Belgium 1.034 22
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Cascade (homegrown) Whole 8.10 7.9 First WH
1.00 oz. Summit Pellet 18.00 55.0 60 min.
1.00 oz. Centennial Whole 8.60 18.4 30 min.
1.00 oz. Amarillo Whole 8.90 9.0 10 min.
1.00 oz. Cascade (homegrown) Whole 8.10 0.0 0 min.
1.00 oz. Cascade (homegrown) Whole 8.10 0.0 Dry Hop
1.00 oz. Amarillo Whole 7.30 0.0 Dry Hop
Yeast
WYeast 3522 Belgian Ardennes
Mash Schedule
Mash Name:
Total Grain Lbs: 17.50
Total Water Qts: 24.00 - Before Additional Infusions
Total Water Gal: 6.00 - Before Additional Infusions
Tun Thermal Mass: 0.13
Grain Temp: 65.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
sacc 0 60 152 152 Infuse 168 24.00 1.37
Total Water Qts: 24.00 - After Additional Infusions
Total Water Gal: 6.00 - After Additional Infusions
Total Mash Volume Gal: 7.40 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
My recipe is pretty similar to Denny’s, but I use 1.5’ of sugar to dry out the finish a bit (same OG). I definitely agree with the Ardennes yeast working well with American hops, especially Amarillo. I also dry hop with Crystal, and am even considering some Simcoe in addition. I need to wait and see how the most recent iteration turned out, but it’s still bottle conditioning.
I considered adding sugar to mine, but I decided I wanted it more like an Am. IPA than a tripel in regard to body. But I may try some sugar in the next batch just to test the difference.
I don’t overthink it much, just make your standard IPA recipe and change the yeast to something Belgian. I kinda like T58 dry yeast for the job…
Yes, but you live on the west coast. Some of you guys can’t see past the end of your IPA nose 
I live closer to Belgium than you do, so I prefer mine closer to Belgian body. I guess we should say your preference is an American IPA with Belgian yeast, mine is a Belgian Tripel with American hops.
I also prefer the Belgian influenced IPA ;D
Alot of testing and traveling went into this recipe.
Houblon Chouffe aka HopChewy
SG 1.078
FG 1.006
IBU: 58
Grain/Extract/Sugar
4.88 kg. Pilsner
0.91 kg. Beet Sugar
Hops
21g.Columbus 60 min.–> 16.4 AA <---- adjust as needed
10g.Columbus 20 min.
35g.Czech Saaz 7 min.
21g.Amarillo Dry Hop
Yeast
White Labs WLP550
( I now use a blend of wlp550 & wyeast 3522 & [u]Lupulus Blond[/u])
Pitching temp> (I like 75 ºF)
26 ºC = 78.8 ºF
Lager 3 weeks> (while dry hopping)
2 ºC = 35.6 ºF
Grain to glass 5wks 
Thanks for all the great info and recipes! Looks like I’ll be starting my BIPA journey. What’s next for me? Cascadian Dark Ale 8)