Belgian IPA Recipe Critique

IMO you should drop the oats, aromatic malt, and candi sugar all together. What is your intent with these ingredients?

Belgian IPA is all yeast + hops. I think that yeast strain and those hops will turn out nicely, but keep the grain bill nearly 100% base malt. The 1 lb

 

If you opt to keep the sugar, just use plain old table sugar, the clear Belgian candi sugar contributes no flavor. It is just expensive table sugar.

 

The 1 lb ... of Caravienne will be enough to contribute a small dose of malt complexity. But best examples of this style that I've had keep malts simple & as a canvas for the yeast & hops to interact to make the beer.

 

I'd go simple grain bill, maybe all Pilsner and perhaps something else, then use a blend of old and new world hops like Saaz and Amarillo or just do a big noble hop thing. IMO, most belgian IPAs brewed lately are an odd mesh of belgian yeast and american hops.

 

That is a lot of Caravienne malt, I think it is sweeter than "regular" caramel malt, but maybe it is me. I think the most I would use in an IPA would be 5%.

I don't get the oats at all.

 

In my opinion, there are two commercial sub-styles of Belgian IPAs:

American style Belgian IPAs which are essentially American style IPAs that utilize a Belgian ale yeast strain and Continental style Belgian IPAs which are hoppy Belgian ales using Continental hops (e.g., Styrian Goldings, etc.).

I have yet to homebrew a Belgian IPA but since my preference is the American style Belgian IPA that is the sub-style I would choose to brew. It would essentially be North American 2-row with some crystal malt, American aroma hops and a flavorful Belgian ale strain like 3787.

The OPs Belgian IPA recipe as posted seems to be a hybrid where there is a significant amount of ‘specialty malt’ (e.g., 1lb. of Aromatic and 1 lb. of Flaked Oats) along with 1 lb. of Caravienne. That is a lot of ‘extra stuff’ but perhaps this represents a ‘hybrid’ of Belgian grist along with plenty of American aroma hops? Maybe this beer will turn out well? Or maybe the grist will create a beer that is too ‘busy’?

Cheers!

 

“Okay so I should drop the oats, candi sugar and aromatic?” It really depends on what your goals are for this beer. If you are trying to brew what I term an American style Belgian IPA then I would recommend that you drop the oats and aromatic. Some folks add some table sugar to their American style IPAs to dry out their IPAs.

“The oats were there to give it a little bit fuller mouthfeel to round everything out together.” The Flaked Oats will indeed add some body/mouthfeel to your beer. If you desire that then you may want to retain the Flaked Oats.

“I'd like to keep the caravienne in as an alternative for crystal.” IMO, Caravienne is OK since it is a Crystal Malt and not too dissimilar from something like Briess 20L Crystal Malt.

“I guess I was thinking too hybrid when coming up with everything.” Maybe you want a ‘hybrid’ Belgian IPA?

Cheers!

 

What % abv this beer going to be? Higher abv beers tend to give perception of more mouthfeel, given carbonation is appropriate & super attenuation doesn't occur.

 

“Was thinking the oats might help smooth out everything between the yeast and hop resin.” Oats are not needed for a ‘smoothing’ effect but if you desire a creamy mouthfeel the Flaked Oats would certainly provide that feature.

Cheers!