Belgian IPA Recipe

I’ve been in a bit of a hop kick recently. I know, I know, a craft beer person in the mood for hops, big shocker. I also fell back in love with Belgian beers this summer so I decided to marry the two ideas in to one. As I have mentioned before, the Belgian IPA style is still in development so you can kind of do what you want with it. I basically had two criteria when designing this beer 1). It has to be hoppy and 2.) the Belgian flavor components should be noticeable and add to the quality of the beer.

I began this recipe by taking a look at my Belgian Tripel recipe. It’s a pretty simple recipe with three malts and two types of hops. I then gave my IPA recipe a look and it also had a simple recipe with four grain and two hops. I then began to compare the malts and hops in use. Clearly the IPA hops would overpower any of the Tripel’s hops, so I ditched any of the traditional Belgian Tripel hops and went with high alpha-acid American hops. The base malts were not far apart and I only had American 2-row in hand so that won out. The rest you can see below:

  • 12 lbs. 2-row
  • 2 lbs. Munich
  • 1 lb. German Wheat Malt
  • 1 lb. White Table Sugar (added @ 15 mins)
  • 1 lb. Dried Malt Extract (added @ 15 mins)
  • 1 oz. Magnum @ 60 mins
  • 1 oz. Columbus @ 5 mins
  • A half and half mix of WLP530 and WLP500

As I said the base malt is pretty standard. I really like adding Munich malt to almost all of my beers as it adds a nice touch of bread and complexity to my beers. The wheat malt is there to enhance the body and to aid in head retention. I didn’t want to murder my base malt supply in making this beer so I added a bunch of sugar and a pound of dried malt extract to this one to supplement the base malt. The table sugar is also there to make sure the yeast get off to a quick and happy start.

The stats for this one can be seen below:

  • OG: 1.094
  • FG: 1.024
  • ABV: 9.39%
  • IBUs: 77

I love trying new things with my brewing and developing a recipe around a beer that doesn’t have a set style was both a challenge and a joy. This beer is currently kegged and I will get tasting notes up shortly.

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