Belgian İPA
Belgian IPA
7.5% / 16.8 °P
Recipe by
Durul Güven
All Grain
Jet 30
68.8% efficiency
Batch Volume: 27 L
Boil Time: 90 min
Mash Water: 29.74 L
Sparge Water: 9.51 L
Total Water: 39.25 L
Boil Volume: 34.57 L
Pre-Boil Gravity: 1.052
Vitals
Original Gravity: 1.069
Final Gravity (Adv): 1.012
IBU (Tinseth): 75
BU/GU: 1.09
Color: 6.5 SRM
Mash
Temperature — 50 °C — 15 min
Temperature — 56 °C — 15 min
Temperature — 69 °C — 60 min
Temperature — 73 °C — 10 min
Temperature — 78 °C — 10 min
Malts (7.58 kg)
7.58 kg (88.8%) — Weyermann Pale Malt — Grain — 3.3 SRM
Other (960 g)
600 g (7%) — Candi Syrup Soft Candi Sugar, Brun Léger (Light) — Sugar — 6.5 SRM
360 g (4.2%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (117 g)
30 g (57 IBU) — Chinook Cryo Hop 21.4% — Boil — 60 min
13 g (15 IBU) — Chinook Cryo Hop 21.4% — Boil — 20 min
31 g (3 IBU) — Saaz 4.5% — Boil — 7 min
43 g — Amarillo 9.2% — Dry Hop — 3 days
Miscs
1.8 g — Calcium Chloride (CaCl2) — Mash
1.7 g — Canning Salt (NaCl) — Mash
3.3 g — Epsom Salt (MgSO4) — Mash
14.5 g — Gypsum (CaSO4) — Mash
Yeast
1 pkg — White Labs WLP545 Abbey Ale 80%
Fermentation
Primary — 20 °C — 14 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
100Mg2+
15Na+
18Cl-
50SO42-
239HCO3-
81