Castle Malting: Beer recipe Belgian-style IPA
Belgian-style IPA Beer recipe
BelgianIPA256x256.png
Alcohol 6.5% Color 19 EBC Bitterness 40 IBU
Description:
The perfect answer for enthusiasts who want hoppy IPA character combined with the complex, fruity, spicy character of Belgian Strong Pale Ales.
BREWER`S TIP
Use only fresh hop pellets that were kept in good storage conditions.
RECIPE FOR 100L
MALT
Château Pilsen 2RS 61% // 13.8 kg
Château Munich Light® 31% // 6.9 kg
Château Abbey® 8% // 1.8 kg
HOPS
Fuggles (4.5% aa) 28.8 IBU // 250 g
East Kent Goldings (5.0% aa) 6.0 IBU // 200 g
Willamette (5.0% aa) 5.2 IBU // 200 g
YEAST
SafAle S-04 80 g

Mashing Temperature

Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 2.7 L/kg
Mash-in at 63°C
Rest for 50min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out

Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 60min.
Hop addition 1: After 50min add Fuggles.
Hop Addition 2: After 10min add EKG.
Hop Addition 3: After 5min add Willamette.
Whirlpool to remove the trub
Total evap 6.0% Batch size 100L OG 14.6oP Efficiency 85%
Step 3: Fermentation and Maturation
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 2 days then rise to 20°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Attenuation 80% FG 2.95oP
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.7 volumes of CO2. The beer is ready to package and drink. Enjoy!

*For refermentation in the bottle, add brewing sugar and SafAle F-2.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.

For further information & service please contact: info@castlemalting.com

Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
Headquarters: Chemin du Couloury 1, 4800 Lambermont, Belgium
Malting Plant: Rue de Mons 94, 7970 Beloeil, Belgium
Tel.: + 32 (0) 87 662095; Fax: +32 (0) 87 352234; info@castlemalting.com; www.castlemalting.com
Registered Tournai 79754; VAT: BE.455013439; IBAN: BE11 3700 9054 5648; BIC. BBRUBEBB