I was thinking about making a Belgian IPA for my next brew and was wondering what Belgian yeasts work well for this style. I really liked the Lagunitas example (can’t remember the name). Also, what american hops are a good choice that wouldn’t clash with Belgian yeast character. I have Apollo, Columbus, Citra, Cascade, Simcoe, and Amarillo to choose from. Thanks, Dan.
My favorite Belgian yeasts are WLP500 and WLP530. I have more experience with the WLP530 – this yeast will make a nice dry beer, perfect for the Belgian way of thinking. However it is also a somewhat fussy yeast and will need extra time to ferment – give it a good 4 to 6 weeks to ferment out all the way or you could have a gusher.
Out of your hop options, my gut says that Apollo would turn out really nice. While I have never personally tasted it, based on the flavor descriptions I have seen of an “orangey” and spicy character, it sounds like a great meld with Belgian IPA. Otherwise I’d go with Amarillo which also has a certain tangerine sort of thing going on. Reminds me of a really strong witbier or something like that. The other hops will also be great of course, but the two “A” hops would be my personal leanings.
Thanks for the suggestions Dave. I like the Westmalle strain better also.
Chico 
I used to love the idea of Belgian IPAs. However, the more I have had and made, the more I dislike the interplay of the Belgian phenolics combined with the hop flavors and aromas. I think I’ll just stick to regular good ol’ fashion IPAs. But, to each their own.
Back in the day, I used WLP500. If that helps?
My go to yeast for Belgian IPA is WY3522. To me, the tartness of the yeast complements the hops.
I’ve never used that one. What temp do you ferment at?
I just made a big IPA with loads of Mt. Hood, Willamette, Columbus and Cascade fermented with 3787 Trappist High Gravity at cooler temperature. I really like it.
A friend of mine just did one with the Ardennes strain and I really enjoyed that as well.
I just made an IPA yesterday and split the 10 gallons into 2, one with 1056 and the other with Saison yeast. I used a bunch of cascades for bittering and flavor and added a whole bunch of hi-alpha leaf hops in the last 10 minutes, mostly Horizon. I think the spiciness of the Saison yeast will complement the citrusy hops, but I guess I’ll find out later.
If I remember correctly, Flying Dog uses wlp400 in their raging bitch.
62-65F