I posted my recipe for the first version of my Belgian IPA not to long ago and I wanted to update you on how it actually tastes. The idea behind this beer was to blend an American IPA along with a Belgian Tripel. At the end of the day this beer came out to be 9% ABV and 75 IBUs.
The beer poured out of the tap a nice clear orange color. The image makes it look a bit darker than it actually is. The head is plentiful, a little too much so, and doesn’t fade until well into the drink. It leaves a nice lacing. I’m going to attribute the head to the hops and wheat malt. I did carbonate this one a bit higher than normal as well. The nose has a slight hop aroma but is overwhelmed by heat and Belgian spices.
The heat hits you quickly and then fades away. There is a decent malt body and it is very clean. I didn’t get any bready or toasty notes when drinking this ale. The Belgian spice notes are strong and a bit peppery. I think the yeast was a bit muddled and the true yeast flavor got lost. I’m going to try a different approach with the yeast next time out. This beer was built off of the yeast cake from two previous batches. I think the previous flavors and different fermenting temps gave the yeast a few characteristics that I would rather not have.
The hops were present, but they need to be there much more. I tried to cheap out a bit and go with higher alpha acid hops to get more bang for my buck and I don’t think it worked very well. The hops tasted a bit old. The next time I make this beer I want to add more bitter and aroma hops to help balance out the heat and malt.
I’m about halfway there on this beer. I like it a lot for a first run but it needs some help. In addition to the hop and yeast changes I wouldn’t add as much sugar and sub in more base malt. With a yeast cake the size of what this beer had to work with, I think the simple sugars produced a bit too much heat. I would also ferment this one a bit colder. All good things in time I suppose.