Dom’s Belgian IPA (not BIPA that’s a Black IPA) recipe for the ACB V Worcs HBC homebrew competition.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 27 L |
60 min |
79.75 |
4.71 |
1.064 |
1.015 |
6.41 |
|
Actuals |
1.064 |
1.015 |
|
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Specialty IPA: Belgian IPA |
21 B |
1.058 - 1.08 |
1.008 - 1.016 |
50 - 100 |
5 - 15 |
0 - 0 |
6.2 - 9.5 % |
Fermentables
| Name |
Amount |
% |
| Pilsner |
7 kg |
80.46 |
| Vienna |
1.7 kg |
19.54 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Amarillo |
30 g |
60 min |
Boil |
Leaf |
8.6 |
| Amarillo |
30 g |
15 min |
Aroma |
Leaf |
8.6 |
| Perle |
50 g |
15 min |
Aroma |
Leaf |
8.2 |
| Amarillo |
40 g |
0 min |
Aroma |
Leaf |
8.9 |
| Perle |
50 g |
0 min |
Aroma |
Leaf |
5.2 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Calcium Chloride (dihydrate) |
3.1 g |
60 min |
Sparge |
Water Agent |
| Epsom Salt |
2.2 g |
60 min |
Sparge |
Water Agent |
| Gypsum |
10.2 g |
60 min |
Mash |
Water Agent |
| Salt |
1.1 g |
60 min |
Sparge |
Water Agent |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Belgian Ardennes 3522 (3522) |
Wyeast |
76% |
18.33°C - 29.44°C |
Fermentation
| Step |
Time |
Temperature |
| Aging |
0 days |
0°C |
Notes
Would have liked to have added Victory malt / Biscuit malt but none was available at the time.
1 carbonation drop per bottle |
