Beer recipe - Belgian-style IPA
|Alcohol 6.5% ||Color 19 EBC ||Bitterness 40 IBU|
The perfect answer for enthusiasts who want hoppy IPA character combined with the complex, fruity, spicy character of Belgian Strong Pale Ales.
Glass: Pint Glass
Temperature: 4-8 °C
Use only fresh hop pellets that were kept in good storage conditions.
RECIPE FOR 100L
Château Pilsen 2RS
61% / 13.8 kg
Château Munich Light®
31% / 6.9 kg
8% / 1.8 kg
Fuggles (4.5% aa)
28.8 IBU / 250 g
East Kent Goldings (5.0% aa)
6.0 IBU / 200 g
Willamette (5.0% aa)
5.2 IBU / 200 g
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 63°C
Rest for 50min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 60min.
Hop addition 1: After 50min add Fuggles.
Hop Addition 2: After 10min add EKG.
Hop Addition 3: After 5min add Willamette.
Whirlpool to remove the trub
|Total evap||6.0%||Batch size||100L||OG||14.6oP||Efficiency||85%|
Step 3: Fermentation and Maturation
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 2 days then rise to 20°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.7 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.
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