Houblon Chouffe
Specifics
General Information
Method: All Grain
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 @ 68° F
Secondary: 2 days @ 72° F
Tertiary: 5 days @ 75° F
Notes

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

 
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