I’m working on creating a Belgian IPA partial mash recipe that would be approachable for a “non-typical ipa drinker”. How does this look?
Malt:
2lb 2 Row Pale
1lb Munich
.5 lb Crystal 60L
.5 Candi Sugar
6lb Light DME
Boil:
.75 oz nugget @ 60 minutes
.75 oz Mosiac , .75 oz citra @ 10 minutes
.75 oz Mosaic . 75 oz citra @ 0 minutes
1oz Citra (dry hop) for 4 days
Yeast:
Wlp550
I would move the 10 minute addition up to the 0 minute addition but otherwise it looks okay. Keep in mind that a belgian yeast will dry the beer out well and dry beers taste more bitter than less dry beers. You will likely be fine it’s just something to keep in mind.
Looks good. I personally try to avoid leftover hops, so the only thing I would do differently is dryhop with .5 oz of the Mosaic and .5 oz of the citra and possibly the .25 oz leftover nugget as well. This is assuming you have new 1 oz bag’s of the hops of course.
Thanks morticaixavier, so you adding 1.5oz of both Citra and Mosaic would result in a better beer? Jweiss206, that may be a better idea. Thanks
I think that it would give you slightly more robust flavor and aroma that would otherwise be lost during those 10 minutes of boil. It will be a minor tweak and isn’t going to be night and day or anything though.
Any help is appreciated. This is my first partial mash recipe. I debated using a WY1332 instead of belgian yeast for my IPA originally. How would the flavors differ with these?
What are your thoughts on this change for the boil:
Boil:
1 oz nugget @ 60 minutes
1.5 oz Mosaic , 1.5 oz citra @ 0 minutes
1oz Citra (dry hop) for 4 days
Glad to see another first stab at a Belgian IPA. I’m using WLP550 as well.
I’m thinking of trying a non Belgian version of this as well. How do these changes look:
Malt:
2lb 2 Row Pale
1lb Munich
.5 lb Crystal 20L
6.5lb Light DME
Boil:
1 oz nugget @ 60 minutes
1.5 oz Mosaic , 1.5 oz citra @ 0 minutes
1oz Citra (dry hop) for 4 days
Yeast:
US 05
Recipe looks pretty good to me, although I’m not necessarily in 100% agreement with moving all your late additions to flameout. You do need at least some heat to help extract the most flavor out of your hops. Depending on how fast you chill your wort, you may not get enough contact time with hot wort to get all the flavor you want out of it.
You have to know your system. You may be fine with having everything at flameout, or instead you may find that you’re not getting all the hop character you want compared to a 5-10 minute boil addition.
To really get a lot of hop flavor punch out of an IPA, I’d recommend doing a hop stand. Chill to about 170F, then add your flameout additions and stir it hard until all the hops are wetted and mixed in. Then let it steep for 30 minutes or so. That will get you a big punch of hop flavor without adding bitterness.
Skip the candi sugar, use table sugar. No difference and much cheaper!
Another option is to skip both the crystal and the candi sugar and use D-45 syrup. I’ve used it in Belgian Pale Ale’s before with good results.
Yeah, that would be great!
I really like the idea of adding D-45. Thanks!
Malt:
2lb 2 Row Pale
1lb Munich
6lb Light DME
1lb D-45
Boil:
.75 oz nugget @ 60 minutes
.75 oz Mosiac , .75 oz citra @ 5 minutes
.75 oz Mosaic . 75 oz citra @ 0 minutes
1oz Citra (dry hop) for 4 days
Yeast:
Wlp550
I think it’ll be good. I’m sure you know it, but it’ll be pretty fruity in terms of late hop character - Citra and Mosaic are very good but intense,fruity hops (especially together), but the spiciness of 550 might be a nice balance. Let us know how it comes out !
For sure. I’ll be brewing both the Belgian IPA’s next weekend. I’ll be sure to keep the board updated.