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My first attempt at this style, so any input is appreciated.

4.5 kg German Pilsner
1 kg Mariss Otter
300 g Aromatic
454 g Belgian Golden Candi syrup

15 g Nugget @ 60
20 g Centennial @ 45
50 g Cascade @ 10
40 g Styrian goldings @ 0

40 g Cascade dry hop for 7 days
40 g Styrian goldings dry hop for 7 days

Yeast: WLP530 Abbey Ale Yeast

O.G 1.080
IBUs 60
SRM 5

I've never made a belgian IPA, but I've heard that the big C-hops (cascade and such) don't do well with the belgian fermentation characteristics and apparently english or european hops are better for them.

It might depend, but iirc, doesn't houblon chouffe use Amarillo?

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Yup just checked against one in my fridge: Tomahawk, Amarillo, and Saaz

I was planning to use saaz, but I am all out, so I switched to styrian goldings. I have a bunch of Amarillo, might switch the cascade to amarillo.

Styrian goldings sounds like a good choice.

Sent from the brew timer.

TimG and I just did a Belgian ipa almost

Here's what we had iirc


2row
Munich ~4%
Belgian aromatic ~1.5%

~ 42 ibu

Magnum 60 min ~ 27 ibu

Amarillo 30 min ~ 10 ibu

Saaz Amarillo 5 min ~ 5 ibu

Saaz Amarillo 0min

Dry hop Saaz Amarillo

Belgian 1388




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TimG and I just did a Belgian ipa almost

Here's what we had iirc


2row
Munich ~4%
Belgian aromatic ~1.5%

~ 42 ibu

Magnum 60 min ~ 27 ibu

Amarillo 30 min ~ 10 ibu

Saaz Amarillo 5 min ~ 5 ibu

Saaz Amarillo 0min

Dry hop Saaz Amarillo

Belgian 1388




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Oh and the og was all messed up because we didn't decant all of our starter so in the range of 1065 to 1072

We went for a Belgian tripel ipa bit came out lower

And also 8% table sugar


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Oh and the og was all messed up because we didn't decant all of our starter so in the range of 1065 to 1072

We went for a Belgian tripel ipa bit came out lower

And also 8% table sugar


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Thanks for the input, my brewday got pushed as I forgot to start the starter. Also found out that I am all out of MO, so I am planning to use some munich instead. Going to try the cascade/styrian golding combo, if I don't like it, I will try amarillo and saaz next time as it sounds awesome

gm- wrote:Going to try the cascade/styrian golding combo

I did that combination once, just in an American IPA though, and wasn't so keen on it. Be interested to hear if you like it, as I might want to try it again some time.

Here is a pint of it, the cascade is a bit dominating at the moment, so I will have to see what happens once it mellows out a bit. Will probably try amarillo/tettnanger combo next time

Little late to the party, since the beer already exists, but here's the actual recipe for Raging Bitch, a darned fine Belgian IPA:

http://www.homebrewtalk.com/f12/can-you ... ch-313458/" onclick="window.open(this.href);return false;

Note: Warrior, Amarillo, and CTZ

http://beerpulse.com/wp-content/uploads ... Tripel.png

I had this hopped Triple from Premier last weekend, 10% abv hopped with citra, it was very good. I thought the hops complimented the yeast character nicely.
going to try a triple with cascade and centennial this weekend.

This beer certainly packs a punch, 9% abv and I am happy with the malt profile. The cascade flavours dominate the belgian yeast, so maybe I used a bit too much cascade close to the end of the boil. The spicyness from styrian goldings comes through nicely though after the cascade has dwindled a bit.

You guys have me wanting to try this. Jon the beer looks really great and made me spend my night working on a extract recipe!

I'm going out on a limb with this one, something about doing a 1 hop IPA with Pacific Jade really interested me.

Grain
1kg Munich 10L

Malts
4kg Pilsen LME
.5kg Amber Belgian Candi Syrup

Hops
1 oz Pacific Jade @ 60
1 oz Pacific Jade @ 30
1 oz Pacific Jade @ 10
1 oz Pacific Jade @ flameout

Other
1tsp Irish Moss

Yeast
WLP575


Original Gravity:
1.070

Final Gravity:
1.016

ABV:
7.07%

IBU:
47.87

SRM:
9.93

GM: You'll lose those hops pretty fast if you let it sit. Give it a month and it will probably be much more balanced between the hops and the yeast.

jason.loxton wrote:GM: You'll lose those hops pretty fast if you let it sit. Give it a month and it will probably be much more balanced between the hops and the yeast.

Yeah, I am not letting it sit at all, it is on tap at the moment and I have been sipping it over the last few weeks. It is pretty interesting to see how it slowly becomes more balanced, and now lately, the yeast is becoming more prominent.

Keith did you end up brewing this? I'm trying to track down an extract Belgian IPA recipe to try.

Keith wrote:You guys have me wanting to try this. Jon the beer looks really great and made me spend my night working on a extract recipe!

I'm going out on a limb with this one, something about doing a 1 hop IPA with Pacific Jade really interested me.

Grain
1kg Munich 10L

Malts
4kg Pilsen LME
.5kg Amber Belgian Candi Syrup

Hops
1 oz Pacific Jade @ 60
1 oz Pacific Jade @ 30
1 oz Pacific Jade @ 10
1 oz Pacific Jade @ flameout

Other
1tsp Irish Moss

Yeast
WLP575


Original Gravity:
1.070

Final Gravity:
1.016

ABV:
7.07%

IBU:
47.87

SRM:
9.93