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
Weiss / Wit May 12, 2017
Gose May 09, 2017
American Wheat May 07, 2017
Springtime in Amarill... Apr 15, 2017
Fruit Ninja Sour Pale... Mar 24, 2017
Pale Ale del Mundo Jan 28, 2017
Kolsch IPA Jan 01, 2017
Scott's Lite Dec 18, 2016
<< <  More  1 2 [3] 4 5 6 7 > >>