First Time Brewing Belgian IPA

Discussion in 'Homebrewing' started by TheGr8Sarcasmo, Apr 12, 2016.

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  1. TheGr8Sarcasmo

    TheGr8Sarcasmo Initiate (0) Apr 3, 2015 Indiana

    Because I tend to never do things that make sense, and because I love competitions, I entered into a local brewery's homebrew competition, and the only style they want is a Belgian Pale Ale.

    Now, I've never made a BPA, but I have made a few other Belgian styles and I figured I'd give it a go. My recipe is here
    https://www.brewtoad.com/recipes/ours-bar-beer

    Please take a quick read and let me know if you have any constructive comments (saying it looks terrible isn't constructive).

    Thanks in advance for all the help.
     
  2. Lukass

    Lukass Pooh-Bah (2,891) Dec 16, 2012 Ohio
    Pooh-Bah

    Grain bill and hop schedule look good to me. Haven't tried the Abbey strain before, but I recently used 3522 (Ardennes) on a BIPA that turned out very well, IMO. I fermented warm * (upper 70's) and got some noticeable bubblegum esters. Worked well with the fruity hops.

    * (not my exbeeriment, but it was a helpful link in helping me decide)

    Here's a thread I started a while back that may be of some help as well:

    http://www.beeradvocate.com/community/threads/belgian-ipa.376017/
     
  3. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    That recipe is likely to produce a fine beer but a few thoughts:

    Grain Bill

    This is more of a philosophical comment but the grain bill seems too complicated to me. When it comes to brewing Belgian Pale Ales I am of the opinion that less is more. I will be brewing a Belgian Pale Ale in a few days and my grain bill will just be Pilsner Malt and ½ lb. of Caravienne.

    Hopping Schedule

    Your whirlpool addition is a combination of European (Styrian Goldings) and American hops (Columbus and Cascade). American hops are much more potent from an aroma perspective. I doubt that you will specifically notice the Styrian Goldings aroma.

    Yeast

    My preferred yeast for brewing my Belgian Pale Ale is Wyeast 3787. I like the esters & phenols that this yeast produces when fermented warm (e.g., 72 degrees F). According to Mr. Malty WLP530 is the equivalent of 3787. Hopefully it does indeed ferment the same.

    Good luck with your BPA!

    Cheers!
     
    Lukass likes this.
  4. MostlyNorwegian

    MostlyNorwegian Pooh-Bah (2,236) Feb 5, 2013 Illinois
    Pooh-Bah

    I agree with Jack about the philosophy regard. I also suggest trimming it a bit and let the yeast you are using do more of the lifting.
     
  5. daem3384

    daem3384 Zealot (691) Nov 24, 2015 California

    So, I'm a bit confused. Your recipe is for a Belgian India Pale Ale, not a Belgian Pale Ale like they are asking for. This is a very significant flavor profile difference, and, since you said you've never had a Belgian Pale, I figured I should ask if you knew this.

    A Belgian Pale is gonna be very light in color, highly carbonated, with a very grassy hop profile, whereas you're putting a lot of aromatic American hops that are more brute force flavors than the delicate additions traditionally used.

    Try the Duvel Belgian pale ale to really get a grasp on what the style they're asking for will taste like.
     
  6. TheGr8Sarcasmo

    TheGr8Sarcasmo Initiate (0) Apr 3, 2015 Indiana

    Thanks for all the helpful information everyone. I made some adjustments based on everyones thoughts and some correspondence I had with the Mad Fermentationist.

    I removed the GNO to simplify, and switched out the Columbus with some Saaz in the whirpool. Seems like everyone was on the same page with removing the Columbus. I am thinking of switching the cascade with SG and making the whirpool all Saaz? Thoughts?

    For yeast I plan on going with WLP550, again, based on opinions from some other folks I've asked.

    I plan on brewing this weekend so I will have BARELY enough time to get it perfect. But the upshot is that the competition is judged by regular people, not BJCP judges. So that could help.

    If anyone has any other thoughts, please let me know.
     
  7. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Saaz is a hop that needs to be boiled. Whirpooling Saaz is a waste of Saaz.

    One of the best Belgian IPAs made in Belgium contains Columbus. But since popular opinion says it doesn't belong there, you were wise remove it. :confused:

    [​IMG]
     
  8. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I don't think anyone suggested that Columbus shouldn't be used in a Belgian IPA. @daem3384 suggested Columbus doesn't belong in a BPA, which I would agree with if we're talking a traditional BPA. Part of the problem with this discussion is that the OP seems to be confusing the two styles.
     
  9. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    The OP said - "Seems like everyone was on the same page with removing the Columbus".

    He is asking more than one beer forum about this and is being tutored in private by The Mad Fermentationalist.
     
  10. TheGr8Sarcasmo

    TheGr8Sarcasmo Initiate (0) Apr 3, 2015 Indiana

    So, a couple of things.

    Yes, VikeMan, I made the mistake of calling it a BIPA in the title of the post. I realized it later. However my recipe is for a BPA.

    I made my original recipe using the list of ingredients from Ommegang, since it is one of the few I have actually had, and they list the malts/hops they use on their site. They list columbus as one of the hops.

    When I emailed TMF for a quick opinion (which he was nice enough to give) he never mentioned hops but instead gave me some advice on the grain bill and yeast (which I took).

    I know most people use Saaz for its Humulene (the oil that gives the spicy character) which has a high boiling point and is great for late/mid additions to the boil, but I was putting Saaz in the whirpool to take advantage of the Faresene content, which is relatively high in Saaz, has a much lower BP and adds a tremendous amount of aroma to your beer. Its probably the most underrated of the hop oils and is typically unlisted on packaging, but saaz has a lot. I recommend you look into it.

    I removed the Columbus, not really wanting to but you are right BB, it seems to be popular opinion. And while Ommegang mentions using it, I'm not sure how they use it, or when. I'm assuming they would use it as a bittering hop, but that's all I have to go on. It's a case of professional brewers vs homebrewers.

    As I type this though it got me thinking, and I might have a solution to my hop schedule.

    1 oz cascade - 20 mins
    1 oz saaz - 15 mins
    1 oz SG - 5 mins
    .25 oz CTZ - 0 mins

    whirpool
    1.5 oz SG
    1 oz Saaz

    I think throwing in just a bit of CTZ at flameout will do wonders. It is a super oily hop high in Myrcene. So a little should go a long way in the aroma Dept. Then switching the 15 min addition from SG to Saaz and upping the SG whirpool addition from 1oz to 1.5. None of these changes should significantly change the IBUs of the beer (want to keep it around 24) but should really effect the aroma.

    Any thoughts? Do you think this could work? Or am I waaaaaaay off?
     
  11. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I think that depends on whether you are trying to make a traditional BPA, or trying to duplicate a beer you had from Ommegang (not a traditional BPA if loaded with C-hops) , or something else.
     
  12. TheGr8Sarcasmo

    TheGr8Sarcasmo Initiate (0) Apr 3, 2015 Indiana

    Not trying to duplicate anything, i actually am kind of against making clones or anything like that. Just using their list of ingredients as a basis for ideas, because as I said I haven't had many BPAs in my life.

    I've enjoyed the ones I have had, and I would like to get more into brewing belgian styles, so I am excited about making this beer. Honestly, adherence to tradition isn't something i care a lot about.

    I'm more curious as to whether brewers here on BA who have more experience with this style would think that my recipe would result in a tasty BPA. Or if there would be conflicting flavors/aromas. I think my grain bill looks good, and I am now confident in the yeast choice, but I am struggling slightly (slightly) with the hops. I know I want to use Styrian Goldings as my main flavor/aroma and I think Saaz compliments it. Not sure how/if CTZ adds to/overlaps/compliments/muddles the end result.

    Like i said though, I'm open to suggestions.
     
  13. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    My personal suggestion is that if you want to feature the European hops then just nix the Columbus.

    Cheers!
     
  14. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Needs more Striesselspalt.
     
  15. TheGr8Sarcasmo

    TheGr8Sarcasmo Initiate (0) Apr 3, 2015 Indiana

    Yeah. The more I thought about it the more it didn't feel right. I just modified the recipe to remove the cascade and the CTZ and I am now going straight SG with some Saaz in the whirpool.
     
    JackHorzempa likes this.
  16. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Often times less is more.

    Best of luck with your Belgian Pale Ale!

    Cheers!
     
    TheGr8Sarcasmo likes this.
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