Sunday, March 22, 2009

Magnabrew's Hop Monastery (Belgian IPA)

Brew day today. It's been a real long time, but it's good to get back into it. My favorite beers are IPAs and Belgian Beers (Abbey Ales, Wit Ales, etc). I came across a recipe for a Belgian IPA, and I figured that I should master this (not officially a style of beer) genre. I liked the fact that the style is still under development, which allows me to experiment with it a little more - as seen by my derivation from the recipe I was trying to clone. Hopefully it will turn out alright!

Batch Size: ~3.00 gal (Did not sparge nearly enough)
Original Gravity: 1.079 SG (19% brix)
Sparge Gravity: 1.061 SG (15% brix)
Boil Time: 60 Minutes
Mash Time: 90 Minutes
Target Temperature: 149 deg
Strike Water Volume: 3 gallons
Strike Temperature: 164 deg



5.00 lb German Pilsner (1.7 SRM)
3.00 lb UK Golden Promise (2.4 - 3 SRM)
2.00 lb Belgian Pale Malt (3.2 SRM)
0.75 lb Organic Brown Sugar


1.00 oz Hallertauer, New Zealand [8.6%] (60 min)
1.00 oz Styrian Goldings [2.0%] (20 min)
1.00 oz Saaz [5.8%] (20 min)
1.00 oz Tettnang [4.7%] (10 min)
1.00 oz Styrian Goldings [2.0%] (5 min)


Wyeast 1214 Belgian Ale Yeast Activator Pack

I currently have this sitting in the primary fermenter at a temperature of ~66 degrees. Now all I have to do is sit and wait for the yeast to do its work!

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