Belgerican IPA

[AlphaAcidHouse]

this is one of my favourites, the hop schedule is closely lifted from Ithaca Flower Power, the grain profile is Pilsner and the yeast is Belgian, I know it seems a little all over the place but I assure you it blends into a perfect beer, laden with pineapple, mango and grapefruit from the hop profile and estery lemony peppery from the yeasts. Try it, it is amazing

Title: Belgerican IPA
Author: Dean Hannan

Brew Method: All Grain
Style Name: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.035
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.045
Final Gravity: 1.005
ABV (standard): 5.34%
IBU (tinseth): 70.49
SRM (morey): 5.19

FERMENTABLES:
3 kg - German - Pilsner (70.6%)
0.5 kg - United Kingdom - Maris Otter Pale (11.8%)
0.25 kg - German - CaraHell (5.9%)
0.25 kg - German - Melanoidin (5.9%)
0.25 kg - Flaked Oats (5.9%)

HOPS:
20 g - nugget, Type: Leaf/Whole, AA: 15.2, Use: First Wort, IBU: 22.11
15 g - nugget, Type: Leaf/Whole, AA: 15.2, Use: Boil for 45 min, IBU: 25.13
15 g - Cascade, Type: Leaf/Whole, AA: 7, Use: Aroma for 5 min, IBU: 2.51
15 g - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Aroma for 0 min
30 g - Simcoe, Type: Leaf/Whole, AA: 12.7, Use: Aroma for 5 min, IBU: 9.12
15 g - Chinook, Type: Leaf/Whole, AA: 13, Use: Aroma for 15 min, IBU: 11.62
60 g - Cascade, Type: Leaf/Whole, AA: 7, Use: Dry Hop for 10 days

MASH GUIDELINES:
1) Infusion, Temp: 68 C, Time: 60 min, Amount: 13.5 L
2) Sparge, Temp: 76 C, Time: 10 min, Amount: 19.5 L
Starting Mash Thickness: 3 L/kg

YEAST:
Wyeast - French Saison 3711
Starter: Yes
Form: Liquid
Attenuation (custom): 90%
Flocculation: Low
Optimum Temp: 18.33 - 25 C
Pitch Rate: 1.0 (M cells / ml / deg P)

NOTES:
pitched onto a yeast cake of Saison made with 3711. Also dregs of lambic bottle added at pitch

2 week in primary, 1 week in secondary then 10 day dry hop followed by bottle condition, there is a fine balance to be struck between the aging of the yeasts and the disappearance of the hops. I find after about 8 week in bottle it is at its absolute prime.