Grumpy Troll Brew Pub: Belgian IPA clone

Grumpy Troll Brew Pub: Belgian IPA clone

(5 gallons/19 L, all-grain)
OG = 1.093 FG = 1.024
IBU = 44 SRM = 6 ABV = 9.9%

This is a big bear that rings up close to 10% ABV. Belgian characteristics from the yeast blend well with aromatic Pacific Northwest hops for a complex, yet satisfyingly drinkable brew.

Ingredients
17 lbs. (7.7 kg) Belgian Pilsner malt
1 lb. (0.45 kg) clear Belgian candy sugar
8 oz. (0.23 kg) acidulated malt
5.5 AAU Target hops (80 min.) (0.5 oz./14 g at 11% alpha acids)
7.5 AAU Styrian Aurora hops (30 min.) (1 oz./28 g at 7.5% alpha acids)
14 AAU Columbus hops (3 min.) (1 oz./28 g at 14% alpha acids)
1 oz. (28 g) Cascade hops (0 min.)
1 oz. (28 g) Columbus hops (dry hop)
1 oz. (28 g) Cascade hops (dry hop)
Wyeast 3522 (Belgian Ardennes) or White Labs WLP550 (Belgian Ale) yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step
Mill the grains and mix with 5.5 gallons (20.7 L) of 164 °F (73 °C) strike water to reach a mash temperature of 152 °F (67 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, and lauter into the kettle. Sparge the grains with 4 gallons (15 L) and top up as necessary to obtain 6.5 gallons (25 L) of wort. Add half of the Belgian candy sugar to the wort and boil for 90 minutes, adding hops according to the ingredient list. When the boil is complete, turn off heat and whirlpool for at least five minutes. Then chill to 65 °F (18 °C), aerate, and pitch yeast. Ferment at 66 °F (19 °C) for 7 days, adding the remaining Belgian candy sugar after 1–2 days. At seven days, allow the beer to free-rise to 80 °F (27 °C), add dry hops, and age for seven more days. Once the beer reaches terminal gravity, bottle or keg the beer and carbonate to approximately 2.5 volumes. You may want to cold-crash the beer prior to packaging to 35 °F (2 °C) for 48 hours to improve clarity.

Extract option:
Substitute all of the grains in the all-grain recipe with 9.5 lbs. (4.3 kg) Pilsen dried malt extract and 1 tsp. lactic acid (88% solution). Bring 5.2 gallons (19.7 L) of water to a boil. Remove from heat, then add dried malt extract and stir until completely dissolved. Add half of the Belgian candy sugar and lactic acid to the wort and boil for 60 minutes. Follow the remaining portion of the all-grain recipe.

Tips for Success:
Brewmaster Mark Knoebl notes that since Belgian yeast strains tend to scrub out a lot of kettle hop flavors and aromas, it’s important to use a healthy dose of dry hops. Also, being a rather high-octane beer, it is important to manage your fermentation processes and temperatures to ensure full attenuation and minimize hot alcohols.