Houblon Chouffe
Specifics
General Information
Method: All Grain

Modifications to previous Belgian IPA recipe, adding dextrose and invert sugar to boost the gravity. 

Mash at 144 for 20, then 155 for 70

Add sugar at 20 mins left in boil

Ferment at 70, let rise to 75 over the course of a week

1oz Belma - 60 mins
2oz Belma - 10 min
2oz Galaxy - 10 min
2oz Citra - 10 min
2oz Belma - 5 min
2oz Galaxy - 5 min
2oz Citra - 5 min
2oz Belma - 0 min
2oz Galaxy - 0 min
2oz Citra - 0 min
Recipe
Reference
Grains
20.50 pounds 95.3% of grist
1.00 pounds 4.7% of grist
21.50 pounds Total Grain Weight 100% of grist
Adjuncts
2.00 pounds Corn Sugar (Dextrose)  
2.00 pounds Candi Sugar (Clear)  
Yeast
Wyeast Wyeast 3522 Belgian Ardennes — Liquid — 3L stirred starter
Fermentation
Primary: 2 days @ 72° F
Secondary: 2 days @ 75° F
Lager: 7 days @ 35° F
Print Log Print Recipe Output to Beer XML
More BrewBlogs
Ballantine Ale Oct 23, 2011
German Pils Aug 15, 2011
Petite Saison Aug 10, 2011
Rye IPA Jun 25, 2011
Old Speckled ESB May 20, 2011
Dark Mild May 15, 2011
Vienna Lager Feb 26, 2011
American Barley Wine Dec 26, 2010
<< <  More  7 8 9 10 [11] 12 13 14 15 > >>