The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Belgian Dubbel IPA

Brewer: Ad Hominid Email: jkritzer@gmail.com
URL: http://adhominid.blogspot.com/
Beer: Belgian Dubbel IPA Style: Belgian-style Double IPA
Type: Extract w/grain Size: 5 gallons
Color:
20 HCU (~12 SRM)
Bitterness: 116 IBU
OG: 1.074 FG: 1.010
Alcohol: 8.2% v/v (6.5% w/w)
Water: Water straight from a Brita filter, though Wyeast's instructions
encourage soft water for Belgian beers.
Grain: 1 lb. British Pilsner
8 oz. Wheat malt
8 oz. American victory
1 lb. Belgian aromatic
1 lb. Belgian biscuit
Steep: Grains are steeped in a grain sock in two gallons of water in
the brew kettle between 155°F and 170°F. After about 30-45
minutes, the grain sock is removed, placed in a strainer, and a
third gallon of water at 155°F is poured over the grain sock.

I had a great deal of problems with this step. The four pounds
of grain absorbed almost all of the wort. I ended up pouring two
gallons of 155°F water over the grain-sock in order to flush out
as much wort as possible.
Boil: 90 minutes SG 1.123 3 gallons
6 lb. Light malt extract
1 lb. Belgian candi sugar
One Werfloc tablet is added with about five minutes before the
end of the boil.
Hops: .5 oz. Chinook (12% AA, 90 min.)
.5 oz. Nugget (12% AA, 90 min.)
1 oz. Chinook (12% AA, 60 min.)
1 oz. Galena (13% AA, 60 min.)
1 oz. Nugget (12% AA, 60 min.)
1 oz. Cascade (6% AA, 15 min.)
.5 oz. Chinook (12% AA, 15 min.)
.5 oz. Nugget (12% AA, 15 min.)
Yeast: Wyeast 3787 - Trappist High Gravity:
Flocculation: Medium-High
Attenuation: 74-78%
Temperature Range: 64-78F, 18-25C
Alcohol Tolerance: 12% ABV

About 12 hours before brewing, I made a starter by boiling
1.25 cups of LME in a liter of water. After smacking the Wyeast
smack-pack at room temperature and about eight hours to
allow it to activate, I added it to an old 1.75 L rum handle. I then
added the LME/water (mini-wort), shook the sealed rum handle,
unscrewed the lid slightly to allow CO2 to escape, and stored
the starter at about 68°F.

Before adding the yeast, the wort is cooled below 80°F
in an ice bath. 2.5 gallons of "super-cooled" water from the fridge
are poured into the carboy. The cooled concentrated wort is poured
in the carboy, allowing the wort to splash in the carboy, aerating the
wort for fermentation.
Log: I did not measure the original gravity and will likely use the 1-2-3
method.
Carbonation: 5 oz priming sugar.
Tasting: Too soon to tell.

Recipe posted 05/31/09.